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Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)

Authors
Lee, JihyunChan, Bronte Lee ShanMitchell, Alyson E
Issue Date
Jan-2017
Publisher
ELSEVIER SCI LTD
Keywords
Apple; Phenolic acid; High resolution mass spectroscopy; UHPLC-(ESI)QTOF MS/MS; QTOF; MS/MS; Peel; Pulp
Citation
FOOD CHEMISTRY, v.215, pp 301 - 310
Pages
10
Journal Title
FOOD CHEMISTRY
Volume
215
Start Page
301
End Page
310
URI
https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4907
DOI
10.1016/j.foodchem.2016.07.166
ISSN
0308-8146
1873-7072
Abstract
Free and bound phenolic acids were measured in the pulp and peel of four varieties of apples using high resolution mass spectrometry. Twenty-five phenolic acids were identified and included: 8 hydroxybenzoic acids, 11 hydroxycinnamic acids, 5 hydroxyphenylacetic acids, and 1 hydoxyphenylpropanoic acid. Several phenolics are tentatively identified for the first time in apples and include: methyl gallate, ethyl gallate, hydroxy phenyl acetic acid, three phenylacetic acid isomers, 3-(4-hydroxyphenyl)propionic acid, and homoveratric acid. With exception of chlorogenic and caffeic acid, most phenolic acids were quantified for the first time in apples. Significant varietal differences (p < 0.05) were observed in both peel and pulp. The levels of total phenolic acids were higher in the pulp as compared to apple peel (dry weight) in all varieties. Coumaroylquinic, protocatechuic, 4-hydroxybenzoic, vanillic and t-ferulic acids were present in free forms. With exception of chlorogenic acid, all other phenolic acids were present only as bound forms. (C) 2016 Elsevier Ltd. All rights reserved.
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Lee, Jihyun
대학원 (식품생명공학과)
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