Development of extraction method for characterization of free and bonded polyphenols in barley (Hordeum vulgare L.) grown in Czech Republic using liquid chromatography-tandem mass spectrometry. (15th April 2018)

• Record Type: Journal Article
• Authors: Arigò, Adriana; Česla, Petr; Šilarová, Petra; Calabrò, Maria Luisa; Česlová, Lenka
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 829
• Page End: 837
• Publication Date: 2018-04-15
• Subjects: Barley -- Free and bonded polyphenols -- Hydrolysis -- RP-HPLC-MS/MS, design-of-experiment; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.11.101
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: An extraction procedure for free and bonded polyphenols is proposed. Box–Behnken design and response surface methodology were used. Gradient elution and MRM transitions of twenty polyphenols were optimized. Different barley cultivars were characterized using developed RP-HPLC-MS/MS method. Abstract: Complete characterizations of free and bonded phenolic compounds, presented in four cultivars of barley from two regions of Czech Republic, were achieved, using optimized solvent extraction and liquid chromatography coupled with tandem mass spectrometry. The optimization of extraction of free polyphenols was performed using Box–Behnken design and response surface methodology. The intra-day and extra-day precision of developed method were below 6% and 12%, respectively. The isolation of polyphenols bonded to the cell wall structure was carried out by a hydrolysis process. In all cultivars, p -hydroxybenzoic, p -coumaric and ferulic acids were the most abundant compounds. Their average amounts in barley samples were 17.6, 15.2 and 54.4% (m/m), respectively. The highest amount of these compounds was found in the bonded form, proving the importance of this procedure for the correct characterization of total polyphenols in food matrices.