Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)

• Published in: Journal of cereal science 2010-09, Vol.52 (2), p.170-176
• Main Authors: Verardo, Vito, Arráez-Román, David, Segura-Carretero, Antonio, Marconi, Emanuele, Fernández-Gutiérrez, Alberto, Caboni, Maria Fiorenza
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Buckwheat; Cereal and baking product industries; Flavonoids; Food industries; Fundamental and applied biological sciences. Psychology; Galloylated propelargonidins; Phenolic compounds; Procyanidins; RP-HPLC–ESI-TOF-MS
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2010.04.009

This study describes the characterization of phenolic compounds in buckwheat. Reverse phase high performance liquid chromatography (RP-HPLC) coupled to electrospray ionization-time of flight-mass spectrometry (ESI-TOF-MS) has been applied to separate and characterize thirty phenolic compounds in buckwheat flour. As far as we know, 2-hydroxy-3-O-β- d-glucopyranosil-benzoic acid, 1-O-caffeoyl-6-O-alpha-rhamnopyranosyl-β-glycopyranoside and epicatechin-3-(3″-O-methyl) gallate were tentatively identified in buckwheat for the first time. The sensitivity, mass accuracy and true isotopic pattern of the TOF-MS, legitimated the identification of phenolic compounds present in buckwheat extract. Furthermore, other “unknown” compounds were also reported in the ethanolic extracts of buckwheat.