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Development of extraction method for characterization of free and bonded polyphenols in barley (Hordeum vulgare L.) grown in Czech Republic using liquid chromatography-tandem mass spectrometry
Authors: Arigó Adriana | Česla Petr | Šilarová Petra | Calabro Maria Luisa | Česlová Lenka
Year: 2018
Type of publication: článek v odborném periodiku
Name of source: Food Chemistry
Publisher name: Elsevier Science
Place: Oxford
Page from-to: 829-837
Titles:
Language Name Abstract Keywords
cze Vývoj extrakční metody pro charakterizaci volných a vázaných fenolických látek v ječmeni pomocí LC-MS Pomocí optimalizované extrakce a LC/MS separace byla provedena charakterizace volných a vázaných fenolických látek ve čtyřech odrůdách ječmene. Optimalizace byla provedena pomocí Box-Behnken návrhu. Intra-day přesnost byla 6% a extra-day přesnost byla pod 12%. Izolace vázaných fenolických látek byla provedena pomocí hydrolýzy. Ve všech kultivarech byly nejvíce zastoupené p-hydroxybenzoová, p-kumarová a ferulová kyselina. Největší množství těchto sloučenin bylo nalezeno ve vázané formě. volné a vázané fenolické látky; hydrolýza; RP-HPLC-MS/MS; DOE
eng Development of extraction method for characterization of free and bonded polyphenols in barley (Hordeum vulgare L.) grown in Czech Republic using liquid chromatography-tandem mass spectrometry Complete characterizations of free and bonded phenolic compounds, presented in four cultivars of barley from two regions of Czech Republic, were achieved, using optimized solvent extraction and liquid chromatography coupled with tandem mass spectrometry. The optimization of extraction of free polyphenols was performed using Box-Behnken design and response surface methodology. The intra-day and extra-day precision of developed method were below 6% and 12%, respectively. The isolation of polyphenols bonded to the cell wall structure was carried out by a hydrolysis process. In all cultivars, p-hydroxybenzoic, p-coumaric and ferulic acids were the most abundant compounds. Their average amounts in barley samples were 17.6, 15.2 and 54.4% (m/m), respectively. The highest amount of these compounds was found in the bonded form, proving the importance of this procedure for the correct characterization of total polyphenols in food matrices. Barley; Free and bonded polyphenols; Hydrolysis; RP-HPLC-MS/MS; design-of-experiment

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