Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry

Polyphenolic compounds are widely distributed in vegetables. Zucchini (Cucurbita pepo L.) has a high nutritional value and a low amount of calories. Nevertheless, few studies in the literature focus on the separation and identification of phenolic and other polar compounds in whole zucchini fruit. T...

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Bibliographic Details
Published in:Food research international 2013-01, Vol.50 (1), p.77-84
Main Authors: Iswaldi, Ihsan, Gómez-Caravaca, Ana María, Lozano-Sánchez, Jesús, Arráez-Román, David, Segura-Carretero, Antonio, Fernández-Gutiérrez, Alberto
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cucurbita pepo
Cucurbita pepo L
Extraction
Food industries
Foods
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
HPLC
Ionization
Mass spectrometry
nutritive value
Phenolic compounds
Polar compounds
polyphenols
Profiling
Q-TOF MS
Quadrupoles
reversed-phase high performance liquid chromatography
Vegetables
Zucchini
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Summary:Polyphenolic compounds are widely distributed in vegetables. Zucchini (Cucurbita pepo L.) has a high nutritional value and a low amount of calories. Nevertheless, few studies in the literature focus on the separation and identification of phenolic and other polar compounds in whole zucchini fruit. Therefore, the present study characterizes phenolic and other polar compounds in three kinds of zucchini (Verde, Redondo, and organic Verde) bought in Almería (Spain). For this purpose, an extraction method using methanol:water (80:20 w/w) has been applied in order to extract the polar fraction from the samples studied. Afterwards, the extracts were injected into the RP-HPLC system and separated by a C18 column. Q-TOF-MS detection was conducted using a micrOTOF-Q equipped with an electrospray ionization (ESI) interface. The combined use of RP-HPLC coupled to DAD and Q-TOF-MS has proved useful for characterizing numerous phenolic and other polar compounds in zucchini. A total of 57 compounds were identified with the present methodology. In fact, to the best of our knowledge, 41 out of 57 identified compounds are being reported here for the first time in whole zucchini fruit. ► A LC-DAD-Q-TOF MS has been used to characterize polar compounds in zucchini. ► Identification of a total of 34 polyphenols and another 23 minor polar compounds. ► To our knowledge, 41 identified compounds are being reported here for the first time.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.09.030