Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Yuan GaoXiaoyuan Feng

Abstract

Phenolic acids are thought to be beneficial for human health and responsible for vegetables' health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Three vegetables, namely green soy bean, soybean sprouts, and daylily (Hemerocallisfulva L.), from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA) revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringi...Continue Reading

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Citations

Mar 13, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Miao YuYujun Liu
Feb 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ana Clara da Costa PinaffiElizabeth A F S Torres
Jun 11, 2020·Biomolecules·Egle ValancieneNaglis Malys
Feb 16, 2021·Journal of Food Science·Mayra Nicolás-GarcíaGloria Dávila-Ortiz
May 1, 2021·International Journal of Molecular Sciences·Il-Sup KimWoong-Suk Yang

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Methods Mentioned

BETA
PCA

Software Mentioned

SPSS
Masslynx

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