High-Performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Foods and Beverages

Monomeric and oligomeric proanthocyanidins present in a range of plant-derived foods and beverages were separated by degree of polymerization and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-09, Vol.47 (9), p.3693-3701
Main Authors: Lazarus, Sheryl A, Adamson, Gary E, Hammerstone, John F, Schmitz, Harold H
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Anthocyanins - chemistry
Anthocyanins - isolation & purification
Antioxidants - chemistry
Antioxidants - isolation & purification
Aromatic and heterocyclic compounds
Beverages - analysis
Biological and medical sciences
Chromatography, High Pressure Liquid - methods
Cinnamomum zeylanicum - analysis
Food Analysis - methods
Fundamental and applied biological sciences. Psychology
General pharmacology
Heterocyclic compounds, pigments
Mass Spectrometry - methods
Medical sciences
Other biological molecules
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Proanthocyanidins
Rosales - chemistry
Seeds - chemistry
Tea - chemistry
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Summary:Monomeric and oligomeric proanthocyanidins present in a range of plant-derived foods and beverages were separated by degree of polymerization and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. In addition, ultraviolet (UV) and fluorescence detection were used to monitor the separation of proanthocyanidins, with fluorescence detection demonstrating both increased sensitivity and the ability to reduce interfering signals from other components present in the food and beverage matrices as compared to UV detection. This qualitative study demonstrates the ability of this HPLC/MS technique to separate singly and doubly linked procyanidins, prodelphinidins, and copolymer oligomers, including their galloylated derivatives, present in a range of food and beverage samples. Keywords: Procyanidin; prodelphinidin; A-type; HPLC/MS
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9813642