Quantification of main phenolic compounds in sweet and bitter orange peel using CE–MS/MS

• Published in: Food chemistry Vol. 116; no. 2; pp. 567 - 574
• Main Authors: Sawalha, Saleh M.S., Arráez-Román, David, Segura-Carretero, Antonio, Fernández-Gutiérrez, Alberto
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.09.2009; Elsevier
• Subjects: Biological and medical sciences; Capillary electrophoresis; Confectionery products and chocolate industries, honey; Electrospray ionisation–mass spectrometry detection; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Orange peel; Phenolic compounds; Electrospray ionisation–mass spectrometry detection; Phenolic compounds; Capillary electrophoresis; Orange peel; Electrospray ionisation-mass spectrometry; Fruit; Citrus fruit; Orange; Electrospray; Analysis method; Phenols; Peel; Control method; Detection; Sweets; Mass spectrometry; Confectionery product; Quantitative analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.03.003

The food and agricultural products processing industries generate substantial quantities of phenolics-rich subproducts, which could be valuable natural sources of polyphenols. In oranges, the peel represents roughly 30% of the fruit mass and the highest concentrations of flavonoids in citrus fruit occur in peel. In this work we have carried out the characterisation and quantification of citrus flavonoids in methanolic extracts of bitter and sweet orange peels using CE–ESI–IT–MS. Naringin ( m/ z 579.2) and neohesperidin ( m/ z 609.2) are the major polyphenols in bitter orange peels and narirutin ( m/ z 579.2) and hesperidin ( m/ z 609.2) in sweet orange peels. The proposed method allowed the unmistakable identification, using MS/MS experiments, and also the quantification of naringin (5.1 ± 0.4 mg/g), neohesperidin (7.9 ± 0.8 mg/g), narirutin (26.9 ± 2.1 mg/g) and hesperidin (35.2 ± 3.6 mg/g) in bitter and sweet orange peels. CE coupled to MS detection can provides structure-selective information about the analytes. In this work we have developed a CE–ESI–IT–MS method for the analysis and quantification of main phenolic compounds in orange peels.