A Comparative Study on Polyphenolic Composition of Berries from the Tibetan Plateau by UPLC‐Q‐Orbitrap MS System. Issue 4 (24th March 2020)

• Record Type: Journal Article
• Authors: Jia, Qiangqiang; Zhang, Shoude; Zhang, Hongyang; Yang, Xijuan; Cui, Xinli; Su, Zhanhai; Hu, Ping
• Is Part Of: Chemistry & biodiversity. Volume 17:Issue 4(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-03-24
• Subjects: berries -- Tibetan plateau -- orbitrap MS -- phenolic compounds; Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.202000033
• Languages: English
• ISSNs: 1612-1872

Abstract

Abstract: Five traditional medicinal food from the Tibetan plateau including Nitraria tangutorum Bobrov (NT), Hippophae rhamnoides L. (HR), Lycium ruthenicum Murray (LR), Lycium barbarum L. (LB) and Rubus corchorifolius L.f. (RC) are rich in phenolic compounds. However, the detailed studies about the phenolic compounds remain scarce. Therefore, we established a rapid method for the simultaneous identification and quantification of the phenolic compounds from berries via Ultra Performance Liquid Chromatography‐Quadruple‐Orbitrap MS system (UPLC‐Q‐Orbitrap MS). This method was verified from many aspects including detection limit, quantification limit, precision, repeatability, stability, average recovery rate and recovery range, and then was used to analyze the phenolic compounds in these five species of berries. Finally, a total of 21 phenolic compounds were directly identified by comparing the retention time and exact mass, of which 14 compounds were identified by us for the first time in berries from the Tibetan plateau, including one flavonoid aglycone (myricetin), 11 phenolic acids (gallic acid, protocatechuate, chlorogenic acid, vanillic acid, caffeic acid, syringic acid, p‐ coumaric acid, ferulic acid, 2‐hydroxybenzeneacetic acid and ellagic acid), one flavanol (catechin) and one dihydrochalcone flavonoid (phloretin). Quantitative results showed that rutin, myricetin, quercetin and kaempferol were the main flavonoids. Moreover, a variety of phenolic acid compounds were also detected in most of the berries from the Tibetan plateau. Among these compounds, the contents of protocatechuate and chlorogenic acid were high, and high levels of catechin and phloretin were also detected in these plateau berries. Abstract :