Separation
and Characterization of Phenolic Compounds
from U.S. Pecans by Liquid Chromatography–Tandem Mass Spectrometry
Katherine
S. Robbins
Yuanyuan Ma
M. Lenny Wells
Phillip Greenspan
Ronald B. Pegg
10.1021/jf500909h.s001
https://acs.figshare.com/articles/journal_contribution/Separation_and_Characterization_of_Phenolic_Compounds_from_U_S_Pecans_by_Liquid_Chromatography_Tandem_Mass_Spectrometry/2297029
The
phenolic acids and proanthocyanidins (PACs) of pecans possess
bioactive properties, which might be useful in retarding the onset
of and ameliorating the status of certain chronic disease states.
There is a general lack of information in the literature regarding
such compounds, especially the PACs. Crude phenolic extracts pooled
from eight commercially significant cultivars were selected based
on their relatively high antioxidant capacities. The pooled extracts
were separated via Sephadex LH-20 column chromatography into five
ethanolic low-molecular-weight (LMW) fractions and one acetonic high-molecular-weight
(HMW) fraction. The preparations were then characterized using RP-HPLC-ESI-MS/MS
and diol-phase HPLC-ESI-MS/MS in order to determine the key constituents
present in the LMW and HMW fractions, respectively. As previously
observed in pecan nutmeat, ellagic acid and (+)-catechin were found
to be the major phenolics in the LMW fractions. The last eluting LMW
fraction did not contain phenolic acids; rather it possessed PAC monomers
and dimers. The HMW fraction comprised a majority of its PACs as dimers;
yet, monomers, trimers, tetramers, pentamers, and hexamers were also
separated and characterized.
2014-05-14 00:00:00
pecan nutmeat
Phenolic Compounds
phenolic acids
HMW fractions
ellagic acid
U.S
HMW fraction
LH
LMW fractions
disease states
bioactive properties
Crude phenolic extracts
eluting LMW fraction
antioxidant capacities
PAC monomers