High-perfomance liquid chromatography of free and bound phenolic acids in the eggplant (Solonum melongena L.)

doi:10.1016/S0021-9673(00)95226-9

Journal of Chromatography A

Volume 250, 26 November 1982, Pages 143-148

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Cited by (25)

Influence of in vitro digestion process on polyphenolic profile of skin grape (cv. Italia) and on antioxidant activity in basal or stressed conditions of human intestinal cell line (HT-29)
2018, Food Research International
Citation Excerpt :
The polyphenol detection was carried out using the characteristic wavelengths of each compound: 280 nm for catechin and procyanidin B1, 325 nm for hydroxycinnamic acid and tartaric acid esters, and 360 nm for flavonoids. For the elution, the method reported by Lattanzio (1982) was followed and the available external commercial standards were used for identification and quantification. Instead, caffeic acid and coumaric acid were used for the quantification of caftaric acid and the coutaric acid respectively.
White table grape cv. Italia is a typical component of the Mediterranean diet and a source of phenolic compounds, particularly abundant in the skin portion. The aim of this study was to characterize the phenolic profile of the table grape skin and to assess its stability after the in vitro digestion process. The main phenolic compounds identified by the HPLC-DAD analysis were: procyanidin B₁, caftaric acid, catechin, coutaric acid, quercetin 3-glucuronide and quercetin 3-glucoside. All compounds showed a good stability after in vitro digestion (from 43 to 80%). Moreover, the influence of grape skin polyphenols on the modulation of ROS and GSH levels was evaluated in basal and in stressed conditions on human intestinal cells (HT-29). In basal conditions, a higher polyphenol concentrations exerted pro-oxidant effect corresponding to high ROS level and low GSH content. This effect was probably due to the polyphenolic oxidation in cell culture condition with consequent production of hydrogen peroxide. Otherwise, in stressed conditions, grape skin polyphenols exerted antioxidant effects up to 1.3 × 10⁻⁶ μg/g and restored the stress-related GSH reduction. The in vitro digestion process attenuated the biological effect of grape skin polyphenols on intestinal cell line (HT-29). In conclusion, grape skin polyphenols showed different behavior in relation to their concentrations and to the intracellular ROS levels.
Structure and content of phenolics in eggplant (Solanum melongena) - a review
2017, South African Journal of Botany
Citation Excerpt :
In eggplant, phenolic acids are localized mainly in the flesh and several studies report different patterns. In a qualitative HPLC study conducted by Lattanzio (1982) analyzed the presence of phenolic acids including (16–20), showing that ethanolic-methanolic extraction contained only traces of (16) and (17), while in alkali treated samples all the phenolic acids were detected with (16) and (17) in high amounts; from these results, it was assumed that fraction treated with alkali the detection of all phenolic acids was possible because they were hydrolyzed from their esters forms. One of the first quantitative studies of hydroxycinnamic in eggplant was carried out by Winter and Herrmann (1986), these authors quantified by HPLC the content of esters and glucosides of phenolic acids in ‘Italian’ and ‘Spanish’ cultivars finding 63.2 and 57.5 mg of (21)/100 g FW, respectively, which represented around 96% of the total phenolic acids and reported traces of (22) and (23).
In the last years eggplant has received a great interest as functional food, being classified among top ten vegetables with antioxidant capacity because of its high content of phenolics. This vegetable is rich in the content of anthocyanins in the peel and also rich in the content of phenolic acids in the flesh, being delphinidin derivartives and chlorogenic acid isomers the main phenolic compounds in those anatomic parts, respectively. A lot of studies of eggplant phenolics have been published in the last years, which include a great number of genotypes with a wide fruit diversity in shapes, sizes and colors. The content and the chemical structures of the eggplant phenolics are the topics discussed in the present review.
Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology
2014, Food Research International
Citation Excerpt :
For low molecular weight phenolics two solvents were used: A, methanol and B, acetic acid–water (5:95 v/v). The elution profile of the linear gradient was: 0–21 min, 15–40% A; 21–30 min, 40% A (isocratic); 30–45 min, 40–63% A; 45–47 min, 63% A (isocratic); and 47–51 min, 63–100% A (Lattanzio, 1982). The flow rate was 1 mL/min and the injection volume was 20 μL.
The aim of this work was to recover and identify the phenolic compounds from olive mill wastewater (OMWW) samples belonging to two Italian (Cellina and Coratina) and three Greek (Asprolia, Lianolia and Koroneiki) olive cultivars. The OMWWs were processed using membrane technologies to obtain three fractions: microfiltrate (MF), ultrafiltrate (UF) and nanofiltrate (NF). These steps allowed purifying the OMWWs in order to achieve fractions with different profile and concentrations of polyphenols. In particular, the amount of polyphenols ranged from 2456 μg/mL to 5284 μg/mL in MF; from 1404 μg/mL to 3065 μg/mL in UF and from 373 μg/mL to 1583 μg/mL in NF. Among the cultivars analyzed Coratina followed by Lianolia showed the highest amount of verbascoside (VB) (308 μg/mL in Coratina versus 145 μg/mL in Lianolia, respectively) in UF fractions.
Furthermore, UF fractions that showed adequate purification degree and polyphenol enrichments, were used for the identification of the phenolic compounds by liquid chromatography/diode array detection/electrospray ion trap tandem mass spectrometry (LC/DAD/ESI–MSⁿ) analysis. Twenty three compounds, belonging to the following classes of constituents: secoiridoids and their derivatives, phenyl alcohols, phenolic acid and derivatives, and flavonoids, were identified in almost all the UF fractions of the different cultivars. Finally, differences were observed among the cultivars regarding the presence of elenolic acid derivatives, hydroxytyrosol glucoside, and β-hydroxyverbascoside diastereoisomers. The results obtained showed that OMWW can be considered as raw material for the isolation of valuable bioactive compounds able to be used in food, cosmetic and pharmaceutical industry.
Antifungal activity of 2,5-dimethoxybenzoic acid on postharvest pathogens of strawberry fruits
1996, Postharvest Biology and Technology
2,5-Dimethoxybenzoic (DMB) acid was tested as an antifungal compound to control the postharvest decay pathogens of strawberry fruits. The compound completely inhibited in vitro spore germination and mycelial growth of Botrytis cinerea and Rhizopus stolonifer at a concentration of 5 × 10⁻³ M. The effect of DMB acid treatments on the decay of strawberry fruits, stored at 20°C or at 3°C plus a period of simulated shelf-life storage, was investigated. A marked reduction in decay development was observed when commercially harvested strawberries were dipped or sprayed with 10⁻² M DMB acid. Its practical use on berries under field conditions has been also tested. The best results were obtained when fruits were dipped for 1 minute in 10⁻² DMB acid in combination with 0.05% (v/v) Tween 20.
Chromatography of microbial metabolites of aromatic amino acids
1988, Journal of Chromatography A
A mixture of hydroxy-, methoxy-, and aminobenzenecarboxylic acids (aromatic acids) was studied by gas (GC) and liquid (LC) chromatography. The gas and high-performance liquid chromatographs were attached to a computer. The GC method yielded elution data for trimethylsilyl derivatives of a large number of aromatic acids on four stationary silicone phases, OV-1, SE-52, OV-17 and 1,5-bis(m-phenoxyphenyl)-1,1,3,3,5,5-hexaphenyltrisiloxane. HPLC measurements afforded capacity factors, k, for these aromatic acids on a reversed stationary phase as a function of the mobile phase composition, which consisted on methanol (or ethanol), water and acetic acid. The GC and LC separation systems were described by an empirical function, embodying parameters such as the resolution, R, standard deviation, s, analysis time, t, and time for preparative work, t_p. Evaluation of the optimization function enabled assessment of the applicability of the chromatographic methods to the analysis and isolation of natural metabolites of aromatic amino acids from microbial material.
Changes in phenolic compounds during the development and cold storage of artichoke (Cynara scolymus L.) heads
1987, Food Chemistry
The phenolic components of both fresh and stored artichoke heads have been studied. In fresh marketable heads only traces of free apigenin and luteolin were identified, while in badly injured heads measurable amounts of the above flavonoids, as well as of free caffeic acid, were found to occur. In addition to the latter phenolics, vanillic-, syringic-, p-coumaric- and ferulic acids proved to be present in the alkali labile bound state although caffeic acid proved to be the main phenolic component. In addition, the latter phenolic acid increased considerably during storage of the healthy heads for 2 weeks at 20°C or for 1 month at 4°C, the increase at 20°C being the most pronounced. In injured heads (internal blackening) stored for 2 weeks at 20°C, a decrease in caffeic acid, as well as in most other phenolics, has been recorded, while in badly injured heads (external symptoms of injury visible), stored for the same period of time, less than half of the total amount of the caffeic acid present in fresh marketable heads was found. However, in injured heads stored for 1 month at 4°C, the decrease in caffeic acid proceeded less rapidly.

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High-perfomance liquid chromatography of free and bound phenolic acids in the eggplant (Solonum melongena L.)

First page preview

Phytochemistry

Phytochemistry

J. Chromatogr.

J. Chromatogr.

Anal. Biochem.

J. Chromatogr.

J. Chromatogr.

J. Chromatogr.

Phytochemistry