Determination of the Content of Selected Phenolic Compounds in Eight Kinds of Spices by Using Liquid Chromatography with Mass Spectrometry

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216305:26620/16:PU124197

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

Determination of the Content of Selected Phenolic Compounds in Eight Kinds of Spices by Using Liquid Chromatography with Mass Spectrometry

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Determination of the Content of Selected Phenolic Compounds in Eight Kinds of Spices by Using Liquid Chromatography with Mass Spectrometry

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0072" target="_blank" >ED2.1.00/03.0072: Centrum senzorických, informačních a komunikačních systémů (SIX)</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

594-599

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

9. 11. 2016

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

000392968500106