Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)
- Authors
- Lee, Jihyun; Chan, Bronte Lee Shan; Mitchell, 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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