Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F22%3A39918691" target="_blank" >RIV/00216275:25310/22:39918691 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0956713521008756" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713521008756</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2021.108737" target="_blank" >10.1016/j.foodcont.2021.108737</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment

Popis výsledku v původním jazyce

The monitoring of phenolic compounds in mead is a useful tool for the evaluation of its quality and potential adulteration because the profile and content of phenolic compounds strongly depend on the amount and type of honey used for mead production and on the technological process. Therefore, the aim of this study was the optimization of rapid reversed-phase high performance liquid chromatography coupled to tandem mass spectrometry for the determination of 23 phenolic compounds in 22 mead samples. The isolation of monitored phenolic compounds was performed using liquid-liquid extraction with a mixture of diethyl ether and ethyl acetate. 3,4-dihydroxybenzoic, 4-hydroxybenzoic, caffeic, p-coumaric, salicylic, chlorogenic, gentisic, gallic and ferulic acids, together with apigenin, quercetin and 3,4-dihydroxybenzaldehyde were the most frequently occurred phenolic compounds in mead extracts. The instrumental limits of detection and quantification were for all compounds below 20 ug/L and 65 ug/L, respectively. Among the samples studied, four meads contained a low total amount of phenolic compounds (below 10 mg/L), and two of them did not even exceed 2 mg/L. Moreover, a very high concentration of vanillin as a flavouring was observed in one of those samples.

Název v anglickém jazyce

Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment

Popis výsledku anglicky

The monitoring of phenolic compounds in mead is a useful tool for the evaluation of its quality and potential adulteration because the profile and content of phenolic compounds strongly depend on the amount and type of honey used for mead production and on the technological process. Therefore, the aim of this study was the optimization of rapid reversed-phase high performance liquid chromatography coupled to tandem mass spectrometry for the determination of 23 phenolic compounds in 22 mead samples. The isolation of monitored phenolic compounds was performed using liquid-liquid extraction with a mixture of diethyl ether and ethyl acetate. 3,4-dihydroxybenzoic, 4-hydroxybenzoic, caffeic, p-coumaric, salicylic, chlorogenic, gentisic, gallic and ferulic acids, together with apigenin, quercetin and 3,4-dihydroxybenzaldehyde were the most frequently occurred phenolic compounds in mead extracts. The instrumental limits of detection and quantification were for all compounds below 20 ug/L and 65 ug/L, respectively. Among the samples studied, four meads contained a low total amount of phenolic compounds (below 10 mg/L), and two of them did not even exceed 2 mg/L. Moreover, a very high concentration of vanillin as a flavouring was observed in one of those samples.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Control

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

134

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

108737

Kód UT WoS článku

000730994500013

EID výsledku v databázi Scopus

2-s2.0-85120897072