Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts

Capillary zone electrophoresis (CZE) and high performance liquid chromatography (HPLC) were applied to the authentication of fruit products based on the compositional profiles of polyphenols. Various sample treatments were used to maximize the overall recovery of polyphenols or specific fractions, s...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2014-02, Vol.62 (5), p.1038-1046
Hauptverfasser:	Navarro, Meritxell, Núñez, Oscar, Saurina, Javier, Hernández-Cassou, Santiago, Puignou, Lluis
Format:	Artikel
Sprache:	eng
Schlagworte:	Capillary electrophoresis Chromatography, High Pressure Liquid - methods Cromatografia de líquids Electroforesi capil·lar Electrophoresis, Capillary - methods Food Contamination - analysis Fruit - chemistry Liquid chromatography Plant Extracts - chemistry Polifenols Polyphenols Polyphenols - chemistry Quality Control Vaccinium macrocarpon - chemistry Vitis - chemistry
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	1046
container_issue	5
container_start_page	1038
container_title	Journal of agricultural and food chemistry
container_volume	62
creator	Navarro, Meritxell Núñez, Oscar Saurina, Javier Hernández-Cassou, Santiago Puignou, Lluis
description	Capillary zone electrophoresis (CZE) and high performance liquid chromatography (HPLC) were applied to the authentication of fruit products based on the compositional profiles of polyphenols. Various sample treatments were used to maximize the overall recovery of polyphenols or specific fractions, such as phenolic acids or anthocyanins. The resulting CZE and HPLC data were treated with Principal Component Analysis (PCA) showing that samples were mainly clustered according to the fruit of origin, with cranberry- and grape-based products clearly separated in groups. A possible adulterated cranberry extract was analyzed more deeply by high resolution mass spectrometry (HRMS) in order to identify the presence of A-type proanthocyanidins, which are characteristic and more abundant in cranberry-based products. In accordance with PCA interpretation, HRMS results indicated that the suspicious sample was not a cranberry-based product, allowing us to validate and demonstrate the suitability of both CZE- and HPLC-proposed methods for the characterization of fruit-based products.
doi_str_mv	10.1021/jf404776d
format	Article
fullrecord	<record><control><sourceid>proquest_csuc_</sourceid><recordid>TN_cdi_csuc_recercat_oai_recercat_cat_2072_261404</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1499118328</sourcerecordid><originalsourceid>FETCH-LOGICAL-a392t-4389c6ed2e59f870d4b69066e841a57442ea735ebd05ea0683453b4c022b6b303</originalsourceid><addsrcrecordid>eNptUctu1DAUtRCITgsLfgB5g0QXAb_yYjeKpoA0gi7oho3lODeNR0mc-iEx_B1_hqOZlg0Ly_L1OecenYPQG0o-UMLox0MviCjLonuGNjRnJMsprZ6jDUmfWZUX9AJden8ghFR5SV6iCyYEZyXhG_SnGZRTOoAzv1Uwdsa2xzcumoBvne2iDh63R9yoxYyjckf8086AdyPo4OwyWAfeeKzmDu_NQzQdbgZnJxXsvVPLcMR33sz3OAyAGzst1pt1hxpX8d6M4Nd1t3Y8LgPMdvSf8HZZRqNPVoLF25i4c3icJPQ3FaJLCrtfYTXuX6EXvRo9vD7fV-juZvej-ZLtv3_-2mz3meI1C5ngVa0L6BjkdV-VpBNtUZOigEpQlZdCMFAlz6HtSA6KFBUXOW-FJoy1RcsJv0L0pKt91NKBBpdMSavMv8d6GCmZZAVNlSTO-xNncfYhgg9yMl5DSnIGG72koq5TVZxVCXp9lnfWewe9XJyZUuKSErm2LJ9aTti3Z9nYTtA9IR9rTYB3J4DSXh5sdCly_x-hv6fHsko</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1499118328</pqid></control><display><type>article</type><title>Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts</title><source>MEDLINE</source><source>Recercat</source><source>American Chemical Society Journals</source><creator>Navarro, Meritxell ; Núñez, Oscar ; Saurina, Javier ; Hernández-Cassou, Santiago ; Puignou, Lluis</creator><creatorcontrib>Navarro, Meritxell ; Núñez, Oscar ; Saurina, Javier ; Hernández-Cassou, Santiago ; Puignou, Lluis</creatorcontrib><description>Capillary zone electrophoresis (CZE) and high performance liquid chromatography (HPLC) were applied to the authentication of fruit products based on the compositional profiles of polyphenols. Various sample treatments were used to maximize the overall recovery of polyphenols or specific fractions, such as phenolic acids or anthocyanins. The resulting CZE and HPLC data were treated with Principal Component Analysis (PCA) showing that samples were mainly clustered according to the fruit of origin, with cranberry- and grape-based products clearly separated in groups. A possible adulterated cranberry extract was analyzed more deeply by high resolution mass spectrometry (HRMS) in order to identify the presence of A-type proanthocyanidins, which are characteristic and more abundant in cranberry-based products. In accordance with PCA interpretation, HRMS results indicated that the suspicious sample was not a cranberry-based product, allowing us to validate and demonstrate the suitability of both CZE- and HPLC-proposed methods for the characterization of fruit-based products.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf404776d</identifier><identifier>PMID: 24432703</identifier><language>eng</language><publisher>United States: American Chemical Society</publisher><subject>Capillary electrophoresis ; Chromatography, High Pressure Liquid - methods ; Cromatografia de líquids ; Electroforesi capil·lar ; Electrophoresis, Capillary - methods ; Food Contamination - analysis ; Fruit - chemistry ; Liquid chromatography ; Plant Extracts - chemistry ; Polifenols ; Polyphenols ; Polyphenols - chemistry ; Quality Control ; Vaccinium macrocarpon - chemistry ; Vitis - chemistry</subject><ispartof>Journal of agricultural and food chemistry, 2014-02, Vol.62 (5), p.1038-1046</ispartof><rights>Copyright © 2014 American Chemical Society</rights><rights>(c) American Chemical Society, Books and Journals Division], 2014 info:eu-repo/semantics/openAccess</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a392t-4389c6ed2e59f870d4b69066e841a57442ea735ebd05ea0683453b4c022b6b303</citedby><cites>FETCH-LOGICAL-a392t-4389c6ed2e59f870d4b69066e841a57442ea735ebd05ea0683453b4c022b6b303</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf404776d$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf404776d$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,776,780,881,2752,26951,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24432703$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Navarro, Meritxell</creatorcontrib><creatorcontrib>Núñez, Oscar</creatorcontrib><creatorcontrib>Saurina, Javier</creatorcontrib><creatorcontrib>Hernández-Cassou, Santiago</creatorcontrib><creatorcontrib>Puignou, Lluis</creatorcontrib><title>Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Capillary zone electrophoresis (CZE) and high performance liquid chromatography (HPLC) were applied to the authentication of fruit products based on the compositional profiles of polyphenols. Various sample treatments were used to maximize the overall recovery of polyphenols or specific fractions, such as phenolic acids or anthocyanins. The resulting CZE and HPLC data were treated with Principal Component Analysis (PCA) showing that samples were mainly clustered according to the fruit of origin, with cranberry- and grape-based products clearly separated in groups. A possible adulterated cranberry extract was analyzed more deeply by high resolution mass spectrometry (HRMS) in order to identify the presence of A-type proanthocyanidins, which are characteristic and more abundant in cranberry-based products. In accordance with PCA interpretation, HRMS results indicated that the suspicious sample was not a cranberry-based product, allowing us to validate and demonstrate the suitability of both CZE- and HPLC-proposed methods for the characterization of fruit-based products.</description><subject>Capillary electrophoresis</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Cromatografia de líquids</subject><subject>Electroforesi capil·lar</subject><subject>Electrophoresis, Capillary - methods</subject><subject>Food Contamination - analysis</subject><subject>Fruit - chemistry</subject><subject>Liquid chromatography</subject><subject>Plant Extracts - chemistry</subject><subject>Polifenols</subject><subject>Polyphenols</subject><subject>Polyphenols - chemistry</subject><subject>Quality Control</subject><subject>Vaccinium macrocarpon - chemistry</subject><subject>Vitis - chemistry</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>XX2</sourceid><recordid>eNptUctu1DAUtRCITgsLfgB5g0QXAb_yYjeKpoA0gi7oho3lODeNR0mc-iEx_B1_hqOZlg0Ly_L1OecenYPQG0o-UMLox0MviCjLonuGNjRnJMsprZ6jDUmfWZUX9AJden8ghFR5SV6iCyYEZyXhG_SnGZRTOoAzv1Uwdsa2xzcumoBvne2iDh63R9yoxYyjckf8086AdyPo4OwyWAfeeKzmDu_NQzQdbgZnJxXsvVPLcMR33sz3OAyAGzst1pt1hxpX8d6M4Nd1t3Y8LgPMdvSf8HZZRqNPVoLF25i4c3icJPQ3FaJLCrtfYTXuX6EXvRo9vD7fV-juZvej-ZLtv3_-2mz3meI1C5ngVa0L6BjkdV-VpBNtUZOigEpQlZdCMFAlz6HtSA6KFBUXOW-FJoy1RcsJv0L0pKt91NKBBpdMSavMv8d6GCmZZAVNlSTO-xNncfYhgg9yMl5DSnIGG72koq5TVZxVCXp9lnfWewe9XJyZUuKSErm2LJ9aTti3Z9nYTtA9IR9rTYB3J4DSXh5sdCly_x-hv6fHsko</recordid><startdate>20140205</startdate><enddate>20140205</enddate><creator>Navarro, Meritxell</creator><creator>Núñez, Oscar</creator><creator>Saurina, Javier</creator><creator>Hernández-Cassou, Santiago</creator><creator>Puignou, Lluis</creator><general>American Chemical Society</general><general>American Chemical Society, Books and Journals Division</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>XX2</scope></search><sort><creationdate>20140205</creationdate><title>Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts</title><author>Navarro, Meritxell ; Núñez, Oscar ; Saurina, Javier ; Hernández-Cassou, Santiago ; Puignou, Lluis</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a392t-4389c6ed2e59f870d4b69066e841a57442ea735ebd05ea0683453b4c022b6b303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Capillary electrophoresis</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Cromatografia de líquids</topic><topic>Electroforesi capil·lar</topic><topic>Electrophoresis, Capillary - methods</topic><topic>Food Contamination - analysis</topic><topic>Fruit - chemistry</topic><topic>Liquid chromatography</topic><topic>Plant Extracts - chemistry</topic><topic>Polifenols</topic><topic>Polyphenols</topic><topic>Polyphenols - chemistry</topic><topic>Quality Control</topic><topic>Vaccinium macrocarpon - chemistry</topic><topic>Vitis - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Navarro, Meritxell</creatorcontrib><creatorcontrib>Núñez, Oscar</creatorcontrib><creatorcontrib>Saurina, Javier</creatorcontrib><creatorcontrib>Hernández-Cassou, Santiago</creatorcontrib><creatorcontrib>Puignou, Lluis</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Recercat</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Navarro, Meritxell</au><au>Núñez, Oscar</au><au>Saurina, Javier</au><au>Hernández-Cassou, Santiago</au><au>Puignou, Lluis</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2014-02-05</date><risdate>2014</risdate><volume>62</volume><issue>5</issue><spage>1038</spage><epage>1046</epage><pages>1038-1046</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><abstract>Capillary zone electrophoresis (CZE) and high performance liquid chromatography (HPLC) were applied to the authentication of fruit products based on the compositional profiles of polyphenols. Various sample treatments were used to maximize the overall recovery of polyphenols or specific fractions, such as phenolic acids or anthocyanins. The resulting CZE and HPLC data were treated with Principal Component Analysis (PCA) showing that samples were mainly clustered according to the fruit of origin, with cranberry- and grape-based products clearly separated in groups. A possible adulterated cranberry extract was analyzed more deeply by high resolution mass spectrometry (HRMS) in order to identify the presence of A-type proanthocyanidins, which are characteristic and more abundant in cranberry-based products. In accordance with PCA interpretation, HRMS results indicated that the suspicious sample was not a cranberry-based product, allowing us to validate and demonstrate the suitability of both CZE- and HPLC-proposed methods for the characterization of fruit-based products.</abstract><cop>United States</cop><pub>American Chemical Society</pub><pmid>24432703</pmid><doi>10.1021/jf404776d</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record>
fulltext	fulltext
identifier	ISSN: 0021-8561
ispartof	Journal of agricultural and food chemistry, 2014-02, Vol.62 (5), p.1038-1046
issn	0021-8561 1520-5118
language	eng
recordid	cdi_csuc_recercat_oai_recercat_cat_2072_261404
source	MEDLINE; Recercat; American Chemical Society Journals
subjects	Capillary electrophoresis Chromatography, High Pressure Liquid - methods Cromatografia de líquids Electroforesi capil·lar Electrophoresis, Capillary - methods Food Contamination - analysis Fruit - chemistry Liquid chromatography Plant Extracts - chemistry Polifenols Polyphenols Polyphenols - chemistry Quality Control Vaccinium macrocarpon - chemistry Vitis - chemistry
title	Characterization of Fruit Products by Capillary Zone Electrophoresis and Liquid Chromatography Using the Compositional Profiles of Polyphenols: Application to Authentication of Natural Extracts
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-14T04%3A10%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_csuc_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Characterization%20of%20Fruit%20Products%20by%20Capillary%20Zone%20Electrophoresis%20and%20Liquid%20Chromatography%20Using%20the%20Compositional%20Profiles%20of%20Polyphenols:%20Application%20to%20Authentication%20of%20Natural%20Extracts&rft.jtitle=Journal%20of%20agricultural%20and%20food%20chemistry&rft.au=Navarro,%20Meritxell&rft.date=2014-02-05&rft.volume=62&rft.issue=5&rft.spage=1038&rft.epage=1046&rft.pages=1038-1046&rft.issn=0021-8561&rft.eissn=1520-5118&rft_id=info:doi/10.1021/jf404776d&rft_dat=%3Cproquest_csuc_%3E1499118328%3C/proquest_csuc_%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1499118328&rft_id=info:pmid/24432703&rfr_iscdi=true