Determination of the Content of Selected Phenolic Compounds in Eight Kinds of Spices by Using Liquid Chromatography with Mass Spectrometry
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910179" target="_blank" >RIV/62156489:43210/16:43910179 - isvavai.cz</a>
Alternative codes found
RIV/00216305:26620/16:PU124197
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of the Content of Selected Phenolic Compounds in Eight Kinds of Spices by Using Liquid Chromatography with Mass Spectrometry
Original language description
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, rotocatechuic acid, 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.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0072" target="_blank" >ED2.1.00/03.0072: Centre of sensor, information and communication systems</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
MendelNet 2016: Proceedings of International PhD Students Conference
ISBN
978-80-7509-443-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
594-599
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 9, 2016
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000392968500106