Profiling of phenolic and other polar compounds in zucchini (Cucurbita pepo L.) by reverse-phase high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry

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• 作者：Ihsan Iswaldi ; Ana Marí ; a Gó ; mez-Caravaca ; Jesú ; s Lozano-Sá ; nchez ; David Arrá ; ez-Romá ; n ; Antonio Segura-Carretero ; ^{ansegura@ugr.es} ; Alberto Ferná ; ndez-Gutié ; rrez
• 关键词：Cucurbita pepo L. ; Zucchini ; Phenolic compounds ; Polar compounds ; HPLC ; Q-TOF MS
• 刊名：Food Research International
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：50
• 期：1
• 页码：77-84
• 全文大小：1007 K

文摘

Polyphenolic compounds are widely distributed in vegetables. Zucchini (Cucurbita pepo L.) has a high nutritional value and a low amount of calories. Nevertheless, few studies in the literature focus on the separation and identification of phenolic and other polar compounds in whole zucchini fruit. Therefore, the present study characterizes phenolic and other polar compounds in three kinds of zucchini (Verde, Redondo, and organic Verde) bought in Almer¨ªa (Spain). For this purpose, an extraction method using methanol:water (80:20 w/w) has been applied in order to extract the polar fraction from the samples studied. Afterwards, the extracts were injected into the RP-HPLC system and separated by a C₁₈ column. Q-TOF-MS detection was conducted using a micrOTOF-Q equipped with an electrospray ionization (ESI) interface. The combined use of RP-HPLC coupled to DAD and Q-TOF-MS has proved useful for characterizing numerous phenolic and other polar compounds in zucchini. A total of 57 compounds were identified with the present methodology. In fact, to the best of our knowledge, 41 out of 57 identified compounds are being reported here for the first time in whole zucchini fruit.