Pavel Škvára(1*), Júlia Kezmanová(2), Csilla Mišľanová(3), Andrea Vojs Staňová(4)

(1)  Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Bratislava, SK-842 15, SLOVAKIA
(2)  Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Bratislava, SK-842 15, SLOVAKIA
(3)  Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Bratislava, SK-842 15, SLOVAKIA
(4)  Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovičova 6, Bratislava, SK-842 15, SLOVAKIA
(*) Corresponding Author

Analysis and Identification of Polyphenolic Compounds in Green Foods Using a Combination of HPLC-ESI-IT-TOF-MS/MS


Abstract



The beneficial effects of green foods on human health are well known. These benefits are mainly due to polyphenol
content. The aim of this work was the development and utilization of an advanced mass spectrometry (MS) technique
combined with high-performance liquid chromatography (HPLC) for the analysis and identification of polyphenolic compounds
in green foods. HPLC-ESI-MS/MS analyses of selected extracts prepared from various types of green food (Urtica
dioica L. and Allium ursinum L.) and their polyphenolic profiles were performed by an LCMS-IT-TOF analyzer equipped
with electrospray ionization. HPLC separation was conducted by a Kinetex XB-C18 column (100✕2.1 mm; 2.6 µm) using
gradient elution (water + 0.1% formic acid: acetonitrile + 0.1% formic acid) with a flow rate of 0.2 mL/min. The MS1-MS3
analyses were performed within a 50-1000 m/z range in both positive and negative ionization modes. The total analysis
time was 20 minutes and injected volumes were 2 µL and 5 µL, respectively.

Keywords


polyphenolic compounds; green food; HPLC-MS analysis; identification

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