Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 16, 2015, Pages 4130-4137

  Verardo, Vito ^a   Cevoli, Chiara ^b   Pasini, Federica ^a   Gómez Caravaca, Ana María ^c,d   Marconi, Emanuele ^e,f   Fabbri, Angelo ^a,b   Caboni, Maria Fiorenza ^a,b  

^a Inter Departmental Centre of Industrial Agri Food Research (CIRI Agroalimentare)   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF GRANADA   (Spain)

^d Research and Development of Functional Food Centre (CIDAF) PTS Granada   (Spain)

^e UNIVERSITY OF MOLISE   (Italy)

^f UNIVERSITY CAMPUS BIO MEDICO   (Italy)

Author keywords

barley; flavan 3 ols; FT NIR; proanthocyanidins; waxy and non waxy

Indexed keywords

CHROMATOGRAPHY; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; LIQUID CHROMATOGRAPHY; LIQUIDS; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; NEAR INFRARED SPECTROSCOPY; SPECTROMETRY;

BARLEY; FLAVAN-3-OLS; FT-NIR; PROANTHOCYANIDINS; WAXY AND NON-WAXY;

FLAVONOIDS;

HORDEUM; THEOBROMA CACAO; TRITICUM AESTIVUM;

PLANT EXTRACT; PROANTHOCYANIDIN;

CHEMISTRY; CLASSIFICATION; EVALUATION STUDY; GENETICS; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HORDEUM; MASS SPECTROMETRY; NEAR INFRARED SPECTROSCOPY; PROCEDURES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GENOTYPE; HORDEUM; MASS SPECTROMETRY; PLANT EXTRACTS; PROANTHOCYANIDINS; SPECTROSCOPY, NEAR-INFRARED;

EID: 84928725713     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b01425     Document Type: Article

References (27)

1. Ou, K.; Gu, L. Absorption and metabolism of proanthocyanidins J. Funct. Foods 2014, 7, 43-53 10.1016/j.jff.2013.08.004
2. Manach, C.; Williamson, G.; Morand, C.; Scalbert, A.; Rémésy, C. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies Am. J. Clin. Nutr. 2005, 81, 230S-242S
3. Ouédraogo, M.; Charles, C.; Ouédraogo, M.; Guissou, I. P.; Stévigny, C.; Duez, P. An overview of cancer chemopreventive potential and safety of proanthocyanidins Nutr. Cancer 2011, 63, 1163-1173 10.1080/01635581.2011.607549
4. Gu, L.; Kelm, M. A.; Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Gebhardt, S.; Prior, R. L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption J. Nutr. 2004, 134, 613-617
5. Gu, L.; Kelm, M. A.; Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Prior, R. L. Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation J. Agric. Food Chem. 2003, 51, 7513-7521 10.1021/jf034815d
6. Hellström, J. K.; Törrönen, A. R.; Mattila, P. H. Proanthocyanidins in common food products of plant origin J. Agric. Food Chem. 2009, 57, 7899-7906 10.1021/jf901434d
7. McCallum, J. A.; Walker, J. R. L. Proanthocyanidins in wheat bran Cereal Chem. 1990, 67, 282-285
8. Min, B.; Gu, L.; McClung, A. M.; Bergman, C. J.; Chen, M. H. Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours Food Chem. 2012, 133, 715-722 10.1016/j.foodchem.2012.01.079
9. Wu, L.; Huang, Z.; Qin, P.; Yao, Y.; Meng, X.; Zou, J.; Zhu, K.; Ren, G. Chemical characterization of a procyanidin-rich extract from sorghum bran and its effect on oxidative stress and tumor inhibition in vivo J. Agric. Food Chem. 2011, 59, 8609-8615 10.1021/jf2015528
10. Gómez-Caravaca, A. M.; Verardo, V.; Berardinelli, A.; Marconi, E.; Caboni, M. F. A chemometric approach to determine the phenolic compounds indifferent barley samples by two different stationary phases: A comparison between C18 and pentafluorophenyl core shell columns J. Chromatogr. A 2014, 1355, 134-142 10.1016/j.chroma.2014.06.007
11. Verardo, V.; Gómez-Caravaca, A. M.; Marconi, E.; Caboni, M. F. Air classification of barley flours to produce phenolic enriched ingredients: Comparative study among MEKC-UV, RP-HPLC-DAD-MS and spectrophotometric determinations LWT-Food Sci. Technol. 2011, 44, 1555-1561 10.1016/j.lwt.2011.02.010
12. Holtekjølen, A. K.; Kinitz, C.; Knutsen, S. H. Flavanol and bound phenolic acid contents in different barley varieties J. Agric. Food Chem. 2006, 54, 2253-2260 10.1021/jf052394p
13. Kamimura, A.; Takahashi, T. Procyanidin B-3, isolated from barley and identified as a hair-growth stimulant, has the potential to counteract inhibitory regulation by TGF-β1 Exp. Dermatol. 2002, 11, 532-541 10.1034/j.1600-0625.2002.110606.x
14. Bittner, K.; Rzeppa, S.; Humpf, H. U. Distribution and quantification of flavan-3-ols and procyanidins with low degree of polymerization in nuts, cereals, and legumes J. Agric. Food Chem. 2013, 61, 9148-9154 10.1021/jf4024728
15. Monagas, M.; Quintanilla-López, J. E.; Gómez-Cordovés, C.; Bartolomé, B.; Lebrón-Aguilar, R. MALDI-TOF MS analysis of plant proanthocyanidins J. Pharm. Biomed. Anal. 2010, 51, 358-372 10.1016/j.jpba.2009.03.035
16. Zhang, C.; Shen, Y.; Chen, J.; Peng, X.; Bao, J. Nondestructive prediction of total phenolics, flavonoid contents, and antioxidant capacity of rice grain using near-infrared spectroscopy J. Agric. Food Chem. 2008, 56, 8268-8272 10.1021/jf801830z
17. Dykes, L.; Hoffmann, L., Jr.; Portillo-Ridriguez, O.; Rooney, W. L.; Rooney, L. W. Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy J. Cereal Sci. 2014, 60, 138-142 10.1016/j.jcs.2014.02.002
18. Jantasee, A.; Thumanu, K.; Muangsan, N.; Leeanansaksiri, W.; Maensiri, D. Fourier transform infrared spectroscopy for antioxidant capacity determination in colored glutinous rice. Food Anal Methods 2014, 7, 389-399 10.1007/s12161-013-9637-1
19. Robbins, R. J.; Leonczak, J.; Johnson, J. C.; Li, J.; Kwik-Uribe, C.; Prior, R. L.; Gu, L. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples J. Chromatogr. A 2009, 1216, 4831-4840 10.1016/j.chroma.2009.04.006
20. Montero, L.; Herrero, M.; Prodanov, M.; Ibáñez, E.; Cifuentes, A. Characterization of grape seed procyanidins by comprehensive two-dimensional hydrophilic interactionxreversed phase liquid chromatography coupled to diode array detection and tandem mass spectrometry Anal. Bioanal. Chem. 2013, 405, 4627-4638 10.1007/s00216-012-6567-5
21. Tomás-Barberán, F. A.; Gil, M. I.; Cremin, P.; Waterhouse, A. L.; Hess-Pierce, B.; Kader, A. A. HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums J. Agric. Food Chem. 2001, 49, 4748-4760 10.1021/jf0104681
22. Friedrich, W.; Eberhardt, A.; Galensa, R. Investigation of proanthocyanidins by HPLC with electrospray ionization mass spectrometry Eur. Food Res. Technol. 2000, 211, 56-64 10.1007/s002170050589
23. Lazarus, S. A.; Adamson, G. E.; Hammerstone, J. F.; Schmitz, H. H. High-Performance Liquid Chromatography/Mass Spectrometry analysis of proanthocyanidins in foods and beverages J. Agric. Food Chem. 1999, 47, 3693-3701 10.1021/jf9813642
24. Goupy, P.; Hugues, M.; Boivin, P.; Amiot, M. J. Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds J. Sci. Food Agric. 1999, 79, 1625-1634 10.1002/(SICI)1097-0010(199909)79:12<1625::AID-JSFA411>3.0.CO;2-8
25. Dvorakova, M.; Moreira, M. M.; Dostalek, P.; Skulilova, Z.; Guido, L. F.; Barros, A. A. Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography-ultraviolet detection-electrospray ionization mass spectrometry J. Chromatogr. A 2008, 1189, 398-405 10.1016/j.chroma.2007.10.080
26. Prior, R. L.; Gu, L. Occurrence and biological significance of proanthocyanidins in the American diet Phytochemistry 2005, 66, 2264-2280 10.1016/j.phytochem.2005.03.025
27. Cozzolino, D.; Cynkar, W. U.; Dambergs, R. G.; Mercurio, M. D.; Smith, P. A. Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares J. Agric. Food Chem. 2008, 56, 7631-7636 10.1021/jf801563z