Identification and Quantification of Soluble Free, Soluble Conjugated, and Insoluble Bound Phenolic Acids in Durum Wheat (Triticum turgidum L. var. durum) and Derived Products by RP-HPLC on a Semimicro Separation Scale

• Published in: Journal of agricultural and food chemistry 2013-12, Vol.61 (48), p.11800-11807
• Main Authors: Nicoletti, Isabella, Martini, Daniela, De Rossi, Antonella, Taddei, Federica, D’Egidio, Maria Grazia, Corradini, Danilo
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; bran; Chromatography, High Pressure Liquid - instrumentation; Chromatography, High Pressure Liquid - methods; Chromatography, Reverse-Phase - instrumentation; Chromatography, Reverse-Phase - methods; detection limit; durum wheat; ferulic acid; Flour - analysis; Fundamental and applied biological sciences. Psychology; Hydroxybenzoates - chemistry; ionization; Mass Spectrometry; Molecular Structure; pasta; Plant Extracts - chemistry; reversed-phase high performance liquid chromatography; semolina; sinapic acid; spectrometers; Triticum - chemistry; Triticum turgidum
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf403568c

A straightforward semimicro separation scale RP-HPLC method was developed for the identification and quantification of phenolic acids (PAs) occurring as soluble free, soluble conjugated, and insoluble bound compounds, which were independently extracted from wholemeal of durum wheat and from its derived products coarse bran, semolina, and dried pasta. A narrow bore column and a semimicro photodiode array detector (PDA) cell, in conjunction with a single quadrupole mass spectrometer, equipped with an electrospray ionization source (ESI-MS), were employed. The method was validated in terms of linearity of calibration graphs, limits of detection, limits of quantification, repeatability, and accuracy, which was evaluated by a recovery study. In each sample (wholemeal, coarse bran, semolina, and dried pasta), the total amounts of the three different forms of PAs were in the order bound > conjugated > free, with bound PAs accounting for 61.0–83.6% of the total PAs. Ferulic acid was the most abundant PA in both soluble free and insoluble bound forms, whereas sinapic acid predominated in the conjugated ones. The highest PA content, calculated as the sum of total PAs quantified in the three forms, was found in coarse bran, followed by wholemeal, semolina, and dried pasta.