Abstract
Phenolic compounds are important components of many fruits, vegetables and beverages, contributing to their flavor, color and sensory properties. Besides, they are associated with prevention of diseases thought to be induced by oxidative stress, such as cardiovascular diseases, cancer and inflammation. Due to their bioactive functions, phenolic compounds have received particular attention in recent years. Amongst the different analytical methods reported to determine the polyphenol content and composition of food and beverages, liquid chromatography (LC) is the preferred option compared to gas chromatography (GC) since no derivatization is needed. UV detectors have been commonly used for the determination of phenolic compounds, but they lack of sensitivity and/or specificity. LC coupled with electrochemical detection (ECD) or coupled to mass spectrometry (MS) detectors are the most sensitive, selective and reproducible methods for quantifying phenolic compounds. This manuscript reviews the main applications of LC coupled to ECD or MS for the analysis of phenolic compounds in food and beverages.
Keywords: Beverages, Electrochemical Detection, Food, Liquid Chromatography, Mass Spectrometry, Phenolic Compounds
Current Analytical Chemistry
Title:Liquid Chromatography Coupled to Electrochemical Detection and Mass Spectrometry for the Determination of Phenolic Compounds in Food and Beverages
Volume: 8 Issue: 4
Author(s): Montserrat Cortina-Puig, Hector Gallart-Ayala and Sílvia Lacorte
Affiliation:
Keywords: Beverages, Electrochemical Detection, Food, Liquid Chromatography, Mass Spectrometry, Phenolic Compounds
Abstract: Phenolic compounds are important components of many fruits, vegetables and beverages, contributing to their flavor, color and sensory properties. Besides, they are associated with prevention of diseases thought to be induced by oxidative stress, such as cardiovascular diseases, cancer and inflammation. Due to their bioactive functions, phenolic compounds have received particular attention in recent years. Amongst the different analytical methods reported to determine the polyphenol content and composition of food and beverages, liquid chromatography (LC) is the preferred option compared to gas chromatography (GC) since no derivatization is needed. UV detectors have been commonly used for the determination of phenolic compounds, but they lack of sensitivity and/or specificity. LC coupled with electrochemical detection (ECD) or coupled to mass spectrometry (MS) detectors are the most sensitive, selective and reproducible methods for quantifying phenolic compounds. This manuscript reviews the main applications of LC coupled to ECD or MS for the analysis of phenolic compounds in food and beverages.
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Cite this article as:
Cortina-Puig Montserrat, Gallart-Ayala Hector and Lacorte Sílvia, Liquid Chromatography Coupled to Electrochemical Detection and Mass Spectrometry for the Determination of Phenolic Compounds in Food and Beverages, Current Analytical Chemistry 2012; 8 (4) . https://dx.doi.org/10.2174/157341112803216681
DOI https://dx.doi.org/10.2174/157341112803216681 |
Print ISSN 1573-4110 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-6727 |
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