Separation and identification of phenolic compounds in Jerusalem artichoke (Helianthus tuberosus L.)

Sciences des Aliments

Volumn 26, Issue 5, 2006, Pages 394-408

  Tchone M ^a   Barwald G ^a   Annemuller G ^a   Fleischer, L G ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

GC CI MS; HPLC; Jerusalem artichoke; LC ESI MS; Phenolic compounds; Salicylic acid

Indexed keywords

HELIANTHUS TUBEROSUS;

EID: 33846549537     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.26.394-408     Document Type: Article

References (36)

1. BÖHM V., SCHLESIER K., BITSCH R., 2000. Kritische Betrachtung der protektiven Wirkung von Frucht- und Gemüsekonzentraten. Lebensmittel, 3, 280-282.
2. CECCON L., SACCÙ D., PROCIDA G., CARDINALI S., 2001. Liquid chromatographic determination of simple phenolic compounds in waste waters from olive oil production plants. Journal of the Association of Official Agricultural Chemists International, 84, 6, 1739-1744.
3. CHEN J. H., HO C. T., 1997. Antioxidant activities of caffeic acid and its related hydroxycinnamic compounds. Journal of Agricultural and Food Chemistry, 45, 2374-2378.
4. CHUANG-YE W., CHEIN-PING W., SHIAN-SUO H., FENG-LIN H., 1995. The inhibitory effect of tannins on lipid peroxidation of rat heart mitochondria. Journal of Pharmacy and Pharmacology, 47, 138-142.
5. CZYZOWSKA A., POGORZELSKI E., 2002. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids. European Food Research and Technology, 214, 2, 148-154.
6. DAWES H. M., KEENE J. B., 1999. Phenolic composition of kiwi juice. Journal of Agricultural and Food Chemistry, 47, 2398-2403.
7. DERUITER J., NOGGLE F. T., 1998. Gas chromatographic-mass spectrometric and high-performance liquid cromatographicanalyses of the bromination products of the regiosomeric dimethoxyphenethylamine: differentiation of nexus from five positional isomers. Journal of Chromatographic Sciences, 36, 23-28.
8. FRANKEL E. N., WATERHOUSE A. L. TEISSEDRE P. L., 1995. Principal phenolic phytochemicals in selected california wines and their antioxidant activity in inhibition oxidation of Human Low-Density Lipoproteins (LDL). Journal of Agricultural Food Chemistry, 43, 890-894.
9. FOTI M., PIATTELLI M., BARATA M. T., RUBERTO G., 1996. Flavonoids, coumarins, and cinnamic acids as antioxidants in a micellar system. Structure-activity relationship. Journal of Agricultural and Food Chemistry, 44, 497-501.
10. FRIEDMAN M., 1997. Chemistry, biochemistry, and dietary role of potato polyphenols. Journal of Agricultural and Food Chemistry, 45, 1523-1540.
11. GELBMANN D., PRAECEPTOR A., SALZBRUNN W., EDER R., 1997. Quantitative Bestimmung flüchtiger Phenole in Rotweinen mittels Gaschromatographie- Massenspektroskopie. Mitteilungen Klosterneuburg, 47, 95-103.
12. HÄKKINEN S. H., KÄRENLAMPI S. O., HEINONEN I. M., MYKKÄNEN, H. M., TÖRRÖNEN A. R., 1999. Content of the flavonols quercetin, myricetin, and kaempferol in 25 edible berries. Journal of Agricultural and Food Chemistry, 47, 2274-2279.
13. 1 in corn products by liquid chromatography-electrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 47, 5078-5083.
14. HENNIG K., BURKHARDT R., 1958. Der Nachweis phenolartiger Verbindungen und hydroaromatischer Oxycarbonsäure in Traubenbestandteilen, Wein und weinähnlichen Getränken II. Weinberg und Keller, 5, 593-600
15. HOHL U., NEUBERT B., PFORTE H., SCHONHOF I., BOHM H., 2001. Flavonoid concentrations in the inner leaves of head lettuce genotypes. European Food Research and Technology, 213, 205-211.
16. IBRAHIM R. K., THAKUR M. L., PERMANAND B., 1971. Formation of anthocyanins in callus tissue cultures. Lloydia, 34, 2, 175-182.
17. JEN-KUN L., CHIH-LI L., YU-CHIH L., SHOEI-YN LIN-SHIAU I-MING J., 1998. Survey of catechins, gallic acid, and methylxanthines in green oolong, puerch, and black teas. Journal of Agricultural Food Chemistry, 46, 3635-3642.
18. KARADENIZ F., DURST R. W., WROLSTAD R. E., 2000. Polyphenolic composition of raisins. Journal of Agricultural and Food Chemistry. 48, 5343-5350.
19. MEYER A. A., HEINONEN M., FRANKEL E. N., 1998 a. Antioxidant interactions of catechin, cyanidin, caffeic acid, quercetin, and ellagic acid on human LDL oxidation. Food Chemistry, 61, 1/2, 71-75.
20. MEYER A. S., DONOVAN J. L., PEARSON D. A., WATERHOUSE A. L., FRANKEL E. N., 1998 b. Fruit hydroycinnamic acids inhibit human low-density lipoprotein oxidation in vitro. Journal of Agricultural and Food Chemistry, 46, 1783-1787.
21. MÖBIUS C. H., GÖRTGES S., 1974. Polyphenolbestimmung für die Praxis. Die Weinwissenschaft, 29 (5), 241-25.
22. MÜLLER C., TREUTTER D., 2001. Phenolische Verbindungen in Apfelsaft, Apfelwein und Apfelessig. Mitteilungen Klosterneuburg, 51, 138-147
23. NGUYEN, V. C., KURATA T., KATO H., FUJIMAKI M., 1982. Antimicrobial activity of kumazasa (Sasa albo-marginita). Agricultural and Biological Chemistry, 46, 4, 971-978.
24. OWEN R. W., MIER W., GIACOSA A., HULL W. E., SPIEGELHALDER B., BARTSCH H., 2000. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, scoiridoids, ligans and squalene. Food and Chemical Toxicology, 38, 647-659.
25. PAUPARDIN C., GAUTHERET R., 1965. Sur la nature des acides-phénols présents dans les tissus de tubercules de Topinambour (Helianthus tuberosus L., varieté Violet de Rennes) cultivés in vitro. Comptes Rendus des Séances de l'Académie des Sciences, 261, 4206-4208.
26. RIGO A., VIANELLO F., CLEMENTI G., ROSSETTO M., SCARPA M., VRHOV≥EK U., MATTIVI F., 2000. Contribution of proanthocyanidins to the peroxy radical scavenging capacity of some italian red wines. Journal of Agricultural and Food Chemistry, 48, 1996-2002.
27. ROBLES A., 2000. "Phenoloxidase activity in strains of the hyphomycete Chalara paradoxa isolated from olive mill wastewater disposal ponds". Enzyme and Microbial Technology, 26, 484-490.
28. ROMANI A., PINELLI P., MULINACCI N., VINCIERI F.F., TATTINI M., 1999. Identification and quantification of polyphenols in leaves of Myrtus communis L.. Chromatographia, 49, 1/2, 17-20.
29. SCHLESIER K., BÖHM V., BITSCH R., 2001. Unterschiede im protektiven Potential von Grün- und Schwarztee. Ernährung im Fokus, 2, 2-4.
30. 13C-labelled benzylpenicillin as internal standard for residue analytical use with GC-MS and LC-MS. Fresenius Journal of the Analytical Chemistry, 360, 498-501.
31. SCHOLTEN G., KACPROWSKI M., 1993. Zur Analytik von Polyphenolen in Wein. Die Weinwissenschaft, 48, 33-38.
32. SEWRAM V., NIEUWOUDT T. W., MARASAS W. F. O., SHEPHARD G. S., RITIENI A., 1999. Determination of the Fusarium mycotoxins, fusaproliferin and beauvericin by high-performance liquid chromatography-electrospray ionisation mass spectrometry. Journal of Chromatography A, 858, 175-185.
33. TAKAHASHI H., IUCHI M., FUJITA Y., MINAMI H., FUKUYAMA Y., 1999. Cumaroyl triterpenes from Casuarina equisetifolia. Phytochemistry, 51, 543-550.
34. TAKUO O., YOSHIYUKI K., TAKASHI Y., TSUTOMU H., HIROMICHI O., SHIGERU A., 1983. Studies on the activities of tannins and related compounds from medical plants and drugs I. Inhibitory effect on lipid peroxidation in mitochondria and microsomes of liver. Chemical Pharmaceutical Bulletin, 31, 5, 1625-1631.
35. TESAKI S., TANABE S., ONO H., FUKUSHI E., KAWABATA J., WATANABE M., 1998. 4-Hydroxy-3-nitrophenylacetic and sinapinsäure as antibacterial compounds from mustard seeds. Bioscience, Biotechnology and Biochemistry, 62, 5, 998-1000.
36. WALTERS M. T., HUGHES P. S., BAMFORTH C. W., 1996. The evaluation of natural antioxidants in beer and its raw materials. The Institute of Brewing-Asia Pacific Section: Proceedings of the Twenty-Fourth Convention, Singapore, 103-109.