Determination of the content of selected phenolic compounds in eight kinds of spices by using liquid chromatography with mass spectrometry

Determination of the content of selected phenolic compounds in eight kinds of spices by using liquid chromatography with mass spectrometry

Paper in proceedings (conference paper)

The aim of the experiment was to determine the content of selected phenolic compounds (3,4- dihydroxybenzaldehyde, caffeic acid, chlorogenic acid, cryptochlorogenic acid, ferulic acid, gallic acid, neochlorogenic acid, p-coumaric acid, p-hydroxybenzaldehyde , p-hydroxybenzoic acid, protocatechuicacid, salicylic acid, sinapic acid, syringic acid, vanilic acid, vanilin, cinnamic acid) in eight kinds of spices (marjoram, sweet pepper, black pepper, caraway seeds, anise, thyme, cinnamon and oregano) by using high performance liquid chromatography Agilent 1200 Series with diode array detector and a triple quadrupole mass detector 6460 Triple Quad (LC / MS). The extraction with methanol at various concentrations (60%, 80% and/or 100%) was done prior to determination of the mentioned phenolic compounds. The content of phenolic compounds was determined by using of method of HPLC-MS. The highest content of caffeic acid was determined in oregano (82.6 ± 4.0 µg/g), marjoram (93.7 ± 3.8 µg/g) and thyme (115.8 ± 3.6 µg/g). In anise and caraway seeds, the highest content was found at cryptochlorogenic acid (anise = 314.7 ± 14.0 µg/g, caraway seeds = 290.5 ± 14.0 µg/g). Ferulic acid (26.5 ± 1.3 µg/g) was the most abundant in sweet pepper. Cinnamic acid (278.0 ± 15.3 µg/g) was mostly occured in cinnamon. 3,4-dihydroxybenzaldehyde (53.0 ± 2.6 µg/g) was determined as of the highest content in black pepper.

The aim of the experiment was to determine the content of selected phenolic compounds (3,4- dihydroxybenzaldehyde, caffeic acid, chlorogenic acid, cryptochlorogenic acid, ferulic acid, gallic acid, neochlorogenic acid, p-coumaric acid, p-hydroxybenzaldehyde , p-hydroxybenzoic acid, protocatechuicacid, salicylic acid, sinapic acid, syringic acid, vanilic acid, vanilin, cinnamic acid) in eight kinds of spices (marjoram, sweet pepper, black pepper, caraway seeds, anise, thyme, cinnamon and oregano) by using high performance liquid chromatography Agilent 1200 Series with diode array detector and a triple quadrupole mass detector 6460 Triple Quad (LC / MS). The extraction with methanol at various concentrations (60%, 80% and/or 100%) was done prior to determination of the mentioned phenolic compounds. The content of phenolic compounds was determined by using of method of HPLC-MS. The highest content of caffeic acid was determined in oregano (82.6 ± 4.0 µg/g), marjoram (93.7 ± 3.8 µg/g) and thyme (115.8 ± 3.6 µg/g). In anise and caraway seeds, the highest content was found at cryptochlorogenic acid (anise = 314.7 ± 14.0 µg/g, caraway seeds = 290.5 ± 14.0 µg/g). Ferulic acid (26.5 ± 1.3 µg/g) was the most abundant in sweet pepper. Cinnamic acid (278.0 ± 15.3 µg/g) was mostly occured in cinnamon. 3,4-dihydroxybenzaldehyde (53.0 ± 2.6 µg/g) was determined as of the highest content in black pepper.

spices; phenolic compounds; methanol; high performance liquid chromatography

spices; phenolic compounds; methanol; high performance liquid chromatography

ZÍTKA, O.; LACKOVÁ, Z.; KLEJDUS, B.

2018

09.11.2016

Mendel University in Brno

Brno, Czech Republic

978-80-7509-443-8

MendelNet 2016

594

599

6

Lacková