HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries ( Myrica rubra Sieb. et Zucc.)

• Published in: Food chemistry Vol. 100; no. 2; pp. 845 - 852
• Main Authors: Fang, Zhongxiang, Zhang, Min, Wang, Linxiang
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 2007
• Subjects: Bayberry; color; cultivars; diode array detection; flavonol glycosides; food composition; fruit crops; fruit juices; high performance liquid chromatography; HPLC-DAD-ESIMS; mass spectrometry; medicinal plants; Myrica; Myrica rubra; Myrica rubra Sieb. et Zucc; nutritive value; Phenolic acids; Phenolic compounds; quantitative analysis; small fruits; China; Myrica rubra Sieb. et Zucc; flavonol glycosides; Phenolic compounds; Bayberry; Phenolic acids; HPLC-DAD-ESIMS
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.09.024

Qualitative analysis of the ethyl acetate extracts from three bayberry cultivars, Xiangshan, Biqi and Dongkui, was performed by means of a hyphenated technique of HPLC coupled to photodiode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESIMS). Three phenolic compounds were identified (gallic acid, protocatechuic acid, and quercetin 3-glucoside) and seven others (two myricetin hexoside and two myricetin deoxyhexoside derivatives; quercetin hexoside and quercetin deoxyhexoside derivatives; kaempferol hexoside derivative) partially identified. Quantification of phenolic compounds was performed by HPLC-DAD, which revealed that gallic acid (2.6–7.0 mg/kg FW) was the major phenolic acid in all analysed cultivars. Myricetin glycosides (71.1 mg/kg FW) were the major flavonol glycosides in cultivar Xiangshan and quercetin glycosides (117.8 mg/kg FW) were the major ones in cultivar Biqi. Cultivar Dongkui had medium contents of quercetin glycosides (48.0 mg/kg FW) and myricetin glycosides (53.2 mg/kg FW). Kaempferol glyosides (3.1–4.6 mg/kg FW) were the lowest contents of flavonol glycosides in the assayed bayberries. These results are relevant not only from a nutritional point of view, but also in the control of color stability and haze formation during bayberry juice processing and storage.