HPLC-DAD-ESI-QTOF-MS and HPLC-FLD-MS as valuable tools for the determination of phenolic and other polar compounds in the edible part and by-products of avocado

LWT

Volumn 73, Issue , 2016, Pages 505-513

  López Cobo, Ana ^a   Gómez Caravaca, Ana María ^a,b   Pasini, Federica ^c   Caboni, María Fiorenza ^c   Segura Carretero, Antonio ^a,b   Fernández Gutiérrez, Alberto ^a,b  

^a Research and Development of Functional Food Centre (CIDAF)   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Avocado; By product; Flavan 3 ols; HPLC DAD ESI QTOF MS; Phenolic compounds

Indexed keywords

BYPRODUCTS; FLAVONOIDS; PHENOLS; POLYMERIZATION;

AVOCADO; CELL WALL STRUCTURE; DEGREE OF POLYMERIZATION; ESI-QTOF-MS; FLAVAN-3-OLS; NEEDS ASSESSMENT; PHENOLIC COMPOUNDS; PHENOLIC PROFILES;

FRUITS;

EID: 84977118104     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.049     Document Type: Article

References (32)

1. Ayala-Zavala, J.F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J.A., Siddiqui, M.W., et al. Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (2011), 1866–1874.
2. Boileau, C., Martel-Pelletier, J., Caron, J., Msika, P., Guillou, G.B., Baudouin, C., et al. Protective effects of total fraction of avocado/soybean unsaponifiables on the structural changes in experimental dog osteoarthritis: Inhibition of nitric oxide synthase and matrix metalloproteinase-13. Arthritis Research & Therapy 11 (2009), 1–9.
3. Borrone, J.W., Brown, J.S., Tondo, C.L., Mauro-Herrera, M., Kuhn, D.N., Violi, H.A., et al. An EST-SSR-based linkage map for Persea americana Mill. (avocado). Tree Genetics and Genomes 5 (2009), 553–560.
4. Clifford, M.N., Johnston, K.L., Knight, S., Kuhnert, N., Hierarchical scheme for LC-MSn identification of chlorogenic acids. Journal of Agricultural and Food Chemistry 51:1 (2003), 2900–2911.
5. Clifford, M.N., Knight, S., Kuhnert, N., Discriminating between the six isomers of dicaffeoylquinic acid by LC-MSn. Journal of Agricultural and Food Chemistry 53:10 (2005), 3821–3832.
6. Contreras-Gutiérrez, P.K., Hurtado-Fernández, E., Gómez-Romero, M., Hormaza, J.I., Carrasco-Pancorbo, A., Fernández-Gutiérrez, A., Determination of changes in the metabolic profile of avocado fruits (Persea americana) by two CE-MS approaches (targeted and non-targeted). Electrophoresis 34 (2013), 2928–2942.
7. Dabas, D., Shegog, R.M., Ziegler, G.R., Lambert, J.D., Avocado (Persea americana) seed as a source of bioactive phytochemicals. Current Pharmaceutical Design 19 (2013), 6133–6140.
8. Ding, H., Chin, Y.W., Kinghorn, A.D., D'Ambrosio, S.M., Chemopreventive characteristics of avocado fruit. Seminars in Cancer Biology 17 (2007), 386–394.
9. Eyles, A., Jones, W., Riedl, K., Cipollini, D., Schwartz, S., Chan, K., et al. Comparative phloem chemistry of manchurian (Fraxinus mandshurica) and two North American ash species (Fraxinus americana and Fraxinus pennsylvanica). Journal of Chemical Ecology 33 (2007), 1430–1448.
10. Food and Agriculture Organization of the United Nations Statistics Division (FAOSTAT). URL ( http://faostat3.fao.org/browse/Q/QC/E) (accessed March 2016). ((n.d.)).
11. García-Salas, P., Gómez-Caravaca, A.M., Morales-Soto, A., Segura-Carretero, A., Fernández-Gutiérrez, A., Identification and quantification of phenolic and other polar compounds in the edible part of Annona cherimola and its by-products by HPLC-DAD-ESI-QTOF-MS. Food Research International 78 (2015), 246–257.
12. Gómez-Caravaca, A.M., Segura-Carretero, A., Fernández-Gutiérrez, A., Caboni, M.F., Simultaneous determination of phenolic compounds and saponins in quinoa (Chenopodium quinoa Willd) by a liquid chromatography-diode array detection-electrospray ionization-time-of-flight mass spectrometry methodology. Journal of Agricultural and Food Chemistry 59 (2011), 10815–10825.
13. Gu, L., House, S.E., Wu, X., Ou, B., Prior, R.L., Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry 54 (2006), 4057–4061.
14. Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi, S., et al. Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method. Journal of Agricultural and Food Chemistry 50 (2002), 4852–4860.
15. Howell, A.B., Reed, J.D., Krueger, C.G., Winterbottom, R., Cunningham, D.G., Leahy, M., A-type cranberry proanthocyanidins and uropathogenic bacterial anti-adhesion activity. Phytochemistry 66 (2005), 2281–2291.
16. Hurtado-Fernández, E., Carrasco-Pancorbo, A., Fernández-Gutiérrez, A., Profiling LC-DAD-ESI-TOF MS method for the determination of phenolic metabolites from avocado (Persea americana). Journal of Agricultural and Food Chemistry 59:6 (2011), 2255–2267.
17. Hurtado-Fernández, E., Pacchiarotta, T., Gómez-Romero, M., Schoenmaker, B., Derks, R., Deelder, A.M., et al. Ultra high performance liquid chromatography-time of flight mass spectrometry for analysis of avocado fruit metabolites: Method evaluation and applicability to the analysis of ripening degrees. Journal of Chromatography A 1218 (2011), 7723–7738.
18. Kosińska, A., Karamać, M., Estrella, I., Hernández, T., Bartolomé, B., Dykes, G.A., Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry 60:18 (2012), 4613–4619.
19. Lu, Q.-Y., Arteaga, J.R., Zhang, Q., Huerta, S., Go, V.L.W., Heber, D., Inhibition of prostate cancer cell growth by an avocado extract: Role of lipid-soluble bioactive substances. The Journal of Nutritional Biochemistry 16 (2005), 23–30.
20. Martinez, M.V., Whitaker, J.R., The biochemistry and control of enzymatic browning. Trends in Food Science & Technology 6:June (1995), 195–200.
21. Ou, K., Sarnoski, P., Schneider, K.R., Song, K., Khoo, C., Gu, L., Microbial catabolism of procyanidins by human gut microbiota. Molecular Nutrition & Food Research 58 (2014), 2196–2205.
22. Pérez-Jiménez, J., Torres, J.L., Analysis of proanthocyanidins in almond blanch water by HPLC-ESI-QqQ-MS/MS and MALDI-TOF/TOF MS. Food Research International 49:2 (2012), 798–806.
23. Ramos-Jerz, M.D.R., Villanueva, S., Jerz, G., Winterhalter, P., Deters, A.M., Persea americana mill. Seed: Fractionation, characterization, and effects on human keratinocytes and fibroblasts. Evidence-Based Complementary and Alternative Medicine: eCAM, 2013, 2013, 391247.
24. Robbins, R.J., Leonczak, J., Johnson, J.C., Li, J., Kwik-Uribe, C., Prior, R.L., et al. 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. Journal of Chromatography A 1216 (2009), 4831–4840.
25. Rodríguez-Carpena, J.-G., Morcuende, D., Andrade, M.-J., Kylli, P., Estévez, M., Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties. Journal of Agricultural and Food Chemistry 59 (2011), 5625–5635.
26. Rodríguez-Pérez, C., Quirantes-Piné, R., Amessis-Ouchemoukh, N., Khodir, M., Segura-Carretero, A., Fernández-Gutierrez, A., A metabolite-profiling approach allows the identification of new compounds from Pistacia lentiscus leaves. Journal of Pharmaceutical and Biomedical Analysis 77 (2013), 167–174.
27. Schuster, B., Herrmann, K., Hydroxybenzoic and hydroxycinnamic acid derivatives in soft fruits. Phytochemistry 24:11 (1985), 2761–2764.
28. Verardo, V., Cevoli, C., Pasini, F., Gómez-Caravaca, A.M., Marconi, E., Fabbri, A., et al. 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 63 (2015), 4130–4137.
29. Verardo, V., Gomez-Caravaca, A.M., Segura-Carretero, A., Caboni, M.F., Fernández-Gutiérrez, A., Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat. Electrophoresis 32 (2011), 669–673.
30. Villa-Rodríguez, J.A., Molina-Corral, F.J., Ayala-Zavala, J.F., Olivas, G.I., González-Aguilar, G.A., Effect of maturity stage on the content of fatty acids and antioxidant activity of “Hass” avocado. Food Research International 44:5 (2011), 1231–1237.
31. Wallace, T.C., Giusti, M.M., Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts. Journal of Food Science 75:8 (2010), 690–696.
32. Wang, W., Bostic, T.R., Gu, L., Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars. Food Chemistry 122:4 (2010), 1193–1198.