Analysis of Polyphenols in Apple Pomace using Gas Chromatography-Mass Spectrometry with Derivatization

REFERENCES

• Kaushal, N.K.; Joshi, V.K.; Sharma, R.C. Effect of stage of apple pomace collection and the treatment on the physical-chemical and sensory qualities of pomacepapad (fruit cloth). International Journal of Food Science and Technology 2002, 39, 388–393.
   Web of Science ®Google Scholar
• Gullon, B.; Falque, E.; Alonso, J.L.; Parajo, J.C. Evaluation of apple pomace as a raw material for alternative applications in food industries. Food Technology and Biotechnology 2007, 45, 426–433.
   Web of Science ®Google Scholar
• Sun, J.; Hu, X.; Zhao, G.; Wu, J.; Wang, Z.; Chen, F.; Liao, X. Characteristics of thin layer infrared drying of apple pomace with and without hot air pre-drying. Food Science and Technology International 2007, 13, 91–97.
   Web of Science ®Google Scholar
• Rachana, S.; Gupta, D.K. Utilization of pomace from apple processing industries: A review. Journal of Food Science and Technology 2010, 47, 365–371.
   Google Scholar
• Shah, G.H.; Masoodi, F.A. Studies on the utilization of wastes from apple processing plants. Indian Food Packer 1994, 48, 47–52.
   Google Scholar
• Moure, A.; Cruz, J.M.; Franco, D.; Domínguez, J.M.; Sineiro, J.; Domínguez, H.; Núñez, M.J.; Carlos Parajó, J. Natural antioxidants from residual sources. Food Chemistry 2001, 72, 145–171.
   Web of Science ®Google Scholar
• Schieber, A.; Stintzing, F.C.; Carle, R. By-products of plant food processing as a source of functional compounds – recent developments. Trends in Food Science and Technology 2001, 12, 401–413.
   Web of Science ®Google Scholar
• Schieber, A.; Hilt, P.; Streker, P.; Endress, H.U.; Rentschler, C.; Carle, R. A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Science and Emerging Technologies 2003, 4, 99–107.
   Google Scholar
• Kammerer, D.R.; Carle, R. Current and emerging methods for the recovery, purification and fractionation of polyphenols from fruit and vegetable by-products. Fruit Processing 2007, 17, 89–94.
   Google Scholar
• Kammerer, D.; Claus, A.; Carle, R.; Schieber, A. Polyphenol screening of pomace from red and white grape varieties (Vitisvinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry 2004, 52, 4360–4367.
   PubMed Web of Science ®Google Scholar
• Maier, T.; Goppert, A.; Kammerer, D.R.; Schieber, A.; Carle, R. Optimization of a process for enzyme-assisted pigment extraction from grape (Vitisvinifera L.) pomace. European Food Research and Technology 2008, 227, 267–275.
   Web of Science ®Google Scholar
• Kammerer, D.R.; Carle, R.; Stanley, R.A.; Saleh, Z.S. Pilot-scale resin adsorption as a means to recover and fractionate apple polyphenols. Journal of Agricultural and Food Chemistry 2010, 58, 6787–6796.
   PubMed Web of Science ®Google Scholar
• Kammerer, D.R.; Saleh, Z.S.; Carle, R.; Stanley, R.A. Adsorptive recovery of phenolic compounds from apple juice. European Food Research and Technology 2007, 224, 605–613.
   Web of Science ®Google Scholar
• Wolfe, K.L.; Kang, X.; He, X.; Dong, M.; Zhang, Q.; Liu, R.H. Cellular antioxidant activity of common fruits. Journal of Agricultural and Food Chemistry 2008, 56, 8418–8426.
   PubMed Web of Science ®Google Scholar
• Sembries, S.; Dongowski, G.; Mehrländer, K.; Will, F.; Dietrich, H. Dietary fiber–rich colloids from apple pomace extraction juices do not affect food intake and blood serum lipid levels, but enhance fecal excretion of steroids in rats. The Journal of Nutritional Biochemistry 2004, 15, 296–302.
   PubMed Web of Science ®Google Scholar
• Ai, Z.L.; Wang, Y.H.; Taximaimaiti, M.; Wang, N.; Li, J.X. Study on effects of apple polyphenols on lead discharging in mice. Chinese Journal of Food Science 2007, 28, 468–470.
   Google Scholar
• Vidal, R.; Hernandez-Vallejo, S.; Pauquai, T.; Texier, O.; Rousset, M.; Chambaz, J.; Demignot, S.; Lacorte, J.M. Apple procyanidins decrease cholesterol esterification and lipoprotein secretion in Caco-2/TC7 enterocytes. Journal of Lipid Research 2005, 46, 258–268.
   PubMed Web of Science ®Google Scholar
• Halliwell, B.; Gutteridge, J.M.; Aruoma, O.I. The deoxyribose method: A simple test-tube assay for determination of rate constants for reactions of hydroxyl radical. Analytical Biochemistry 1987, 165, 215–219.
   PubMed Web of Science ®Google Scholar
• Yanagida, A.; Kanda, T.; Tanabe, M.; Matsudaira, F.; Oliveira-Cordeiro, J.G. Inhibitory effects of apple polyphenols and related compounds on cariogenic factors of mutans streptococci. Journal of Agricultural and Food Chemistry 2000, 48, 5666–5671.
   PubMed Web of Science ®Google Scholar
• Cheng, C.Y.; Wang, Y.C.; Ding, W.H. Determination of triclosan in aqueous samples using solid-phase extraction followed by on-line derivatization gas chromatography-mass spectrometry. Analytical Sciences 2011, 27, 197–202.
   PubMed Web of Science ®Google Scholar
• Bagchi, D.; Garg, A.; Krohn, R.L.; Bagchi, M.; Tran, M.X.; Stohs, S.J. Oxygen free radical scavenging abilities of vitamins C and vitamins E, and a grape seed proanthocyanidins extract in vitro. Research Communications in Molecular Pathology and Pharmacology 1997, 95, 179–189.
   PubMed Web of Science ®Google Scholar
• Podsdek, A.; Wilska-Jeszka, J.; Anders, B.; Markowski, J. Compositional characterisation of some apple varieties. European Food Research and Technology 2000, 210, 268–272.
   Web of Science ®Google Scholar
• Chinnici, F.; Gaiani, A.; Natali, N.; Riponi, C.; Galassi, S. Improved HPLC determination of phenolic compounds in Cv. Golden Delicious apples using a monolithic column. Journal of Agricultural and Food Chemistry 2004, 52, 3–7.
   Google Scholar
• Picinelli, A.; Sua, B.; Mangas, J.J. Analysis of polyphenols in apple products. European Food Research and Technology 1997, 204, 48–51.
   Web of Science ®Google Scholar
• David, M.G.; Joe, Y.; Eric, N.; Eleftherios, P.D.; Alex, K.; George, S.; Andrew, L.W. A global survey of trans-resveratrol concentrations in commercial wines. American Journal of Enology and Viticulture 1995, 46, 159–165.
   Web of Science ®Google Scholar
• Arce, L.; Tena, M.T.; Rios, A.; Valcarcel, M. Determination of trans-resveratrol and other polyphenols in wines by a continuous flow sample clean-up system followed by capillary electrophoresis separation. AnalyticaChimicaActa 1998, 359, 27–38.
   Google Scholar
• Garnier, N.; Richardin, P.; Cheynier, V.; Regert, M. Characterization of thermally assisted hydrolysis and methylation products of polyphenols from modern and archaeological vine derivatives using gas chromatography–mass spectrometry. Analytica Chimica Acta 2003, 493, 137–157.
   Web of Science ®Google Scholar
• Luan, T.G.; Li, G.K.; Zhang, Z.X. Gas-phase post-derivatization following solid-phase micro extraction for rapid analysis of polyphenols in wine by gas chromatography-mass spectrometry. Acta Scientiarum Naturalium Universitatis Sunyatseni 2001, 40, 62–66.
   Google Scholar
• Thomas, W.M. Multi residue determination of acidic pesticides in water by HPLC-DAD with confirmation by GC-MS using conversion to the Methyl ester with Trimethylsilydi-azomethane. Journal of Chromatographic Science 2003, 41, 343–349.
   PubMedGoogle Scholar
• Nguyen, T.H.D.; Wang, X.C. Volatile, taste components, and sensory characteristics of commercial brand oyster sauces: Comparisons and relationships. International Journal of Food Properties 2012, 15, 518–535.
   Web of Science ®Google Scholar
• Vagenas, G.; Roussis, I.G. Fat-derived volatiles of various products of cows’, ewes’, and goats’ milk. International Journal of Food Properties 2012, 15, 665–682.
   Web of Science ®Google Scholar
• Utsumi, Y.; Miyazawa, M. Oxygen radical absorbance capacity of volatile oils from Japanese edible wild plants (diplazium squamigerum, laportea macrostachya, and vitis coignetiae). International Journal of Food Properties 2011, 14, 1090–1101.
   Web of Science ®Google Scholar
• Kaftan, A.; Elmaci, Y. Aroma characterization of virgin olive oil from two Turkish olive varieties by SPME/GC/MS. International Journal of Food Properties 2011, 14, 1160–1169.
   Web of Science ®Google Scholar
• Kaban, G. Volatile compounds of traditional Turkish dry fermented sausage (sucuk). International Journal of Food Properties 2010, 13, 525–534.
   Web of Science ®Google Scholar
• Wang, L.; Li, J.; Pan, Z.F.; Zheng, X.S.; Lv, Z.X. Determination of ginkgolic acids in Ginkgo biloba leaves by gas chromatography with on-line pyrolyticmethylation. Chinese Journal of Chromatography 2008, 26, 731.
   Google Scholar
• Wang, L.; Qian, J.; Hu, Z. Determination of dihydroxyacetone and glycerol in fermentation broth by pyrolytic methylation/gas chromatography. AnalyticaChimicaActa 2006, 557, 262–266.
   Google Scholar
• Wang, H.D.; Chi, H.L.; Shi, O.P.; Ye, H. Analysis of chlorophenoxy acid herbicides in water by large-volume on-line derivatization and gas chromatography-mass spectrometry. Journal of Chromatography A 2000, 896, 111–116.
   PubMed Web of Science ®Google Scholar
• Pan, Z.F.; Wang, L.L.; Mo, W.M.; Wang, C.; Hu, W.; Zhang, J.J. Determination of benzoic acid in soft drinks by gas chromatography with on-line pyrolytic methylation technique. Analytica Chimica Acta 2005, 557, 218–223.
   Web of Science ®Google Scholar
• Xie, W.C.; Gu, X.H.; Luo, C.G.; Wang, G.; Tang, J. Study on the pyrolysis behavior of geranyl-beta-D-glucopyranoside by gas chromatography-mass spectrometry. Chinese journal of chromatography 2006, 24, 39–42.
   Google Scholar
• Osete-Cortina, L.; Domenech-Carbo, M.T. Analytical characterization of diterpenoid resins present in pictorial varnishes using pyrolysis-gas chromatography-mass spectrometry with on line trimethylsilylation. Journal of chromatography 2004, 1065, 265–278.
   Web of Science ®Google Scholar
• Wang, L.L.; Zhou, Y.; Jia, Y.L.; Tang, C.L.; Zhou, H.J.; Pan, Z.F. Determination of multi-chemical constitutes for Ginkgo biloba leaves by gas chromatography with pyrolytic methylation. Journal of Zhejiang University of Technology 2010, 4, 15.
   Google Scholar