Liquid Chromatography Coupled to Electrochemical Detection and Mass Spectrometry for the Determination of Phenolic Compounds in Food and Beverages

Montserrat      Cortina-Puig; Hector      Gallart-Ayala; Sílvia      Lacorte

doi:10.2174/157341112803216681

Abstract

Phenolic compounds are important components of many fruits, vegetables and beverages, contributing to their flavor, color and sensory properties. Besides, they are associated with prevention of diseases thought to be induced by oxidative stress, such as cardiovascular diseases, cancer and inflammation. Due to their bioactive functions, phenolic compounds have received particular attention in recent years. Amongst the different analytical methods reported to determine the polyphenol content and composition of food and beverages, liquid chromatography (LC) is the preferred option compared to gas chromatography (GC) since no derivatization is needed. UV detectors have been commonly used for the determination of phenolic compounds, but they lack of sensitivity and/or specificity. LC coupled with electrochemical detection (ECD) or coupled to mass spectrometry (MS) detectors are the most sensitive, selective and reproducible methods for quantifying phenolic compounds. This manuscript reviews the main applications of LC coupled to ECD or MS for the analysis of phenolic compounds in food and beverages.

Keywords: Beverages, Electrochemical Detection, Food, Liquid Chromatography, Mass Spectrometry, Phenolic Compounds

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