Comparison of GC–MS and LC–MS methods for the analysis of antioxidant phenolic acids in herbs

Laboratory of Analytical Chemistry, Department of Chemistry, University of Helsinki, Helsinki, Finland.
Analytical and Bioanalytical Chemistry (Impact Factor: 3.44). 07/2007; 388(4):881-7. DOI: 10.1007/s00216-007-1298-8
Source: PubMed


Two methods were developed for the quantitative analysis of phenolic acids in herb extracts. The methods were based on liquid chromatography-time-of-flight mass spectrometry (LC-TOFMS) and gas chromatography-mass spectrometry (GC-MS). The methods were compared in terms of their linearity, repeatability, selectivity, sensitivity and the speed of the analysis. The sensitivity was good for both methods, with limits of detection of <80 ng/ml for most of the compounds. The relative standard deviations (RSD) of the peak areas were on average 7.2% for the LC-TOFMS method and 1.4% for the GC-MS method. Both methods were found to be suitable for the determination of the target analytes, although GC-MS was better suited to the quantitative determination of compounds present at low concentrations.

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    • "Flavonoids and hydroxycinnamic acids provide free-radical scavenging, modulation of enzymatic activity, metal chelation and inhibition of cellular proliferation. Additionally, polyphenols can extend the shelf-life of lipid-rich foods (Kivilompolo et al., 2007). "
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    ABSTRACT: Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.
    Full-text · Article · Mar 2015 · Food Science and Technology (Campinas)
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    • "They found that it reached 900 mg/100 g when ethyl acetate was applied and 3,300 mg/100 g when acetone was used. Kivilompolo et al. [42] found that phenolic acid content may undergo a hundred-fold change depending on the measurement technique. "
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    ABSTRACT: The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.
    Full-text · Article · Mar 2011 · Plant Foods for Human Nutrition
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