Analysis and Identification of Polyphenolic Compounds in Green Foods Using a Combination of HPLC-ESI-IT-TOF-MS/MS

Abstract

The beneficial effects of green foods on human health are well known. These benefits are mainly due to polyphenol content. The aim of this work was the development and utilization of an advanced mass spectrometry (MS) technique combined with high-performance liquid chromatography (HPLC) for the analysis and identification of polyphenolic compounds in green foods. HPLC-ESI-MS/MS analyses of selected extracts prepared from various types of green food (Urtica dioica L. and Allium ursinum L.) and their polyphenolic profiles were performed by an LCMS-IT-TOF analyzer equipped with electrospray ionization. HPLC separation was conducted by a Kinetex XB-C18 column (100✕2.1 mm; 2.6 µm) using gradient elution (water + 0.1% formic acid: acetonitrile + 0.1% formic acid) with a flow rate of 0.2 mL/min. The MS1-MS3 analyses were performed within a 50-1000 m/z range in both positive and negative ionization modes. The total analysis time was 20 minutes and injected volumes were 2 µL and 5 µL, respectively.