Identification of phenolic compounds in aqueous and ethanolic rooibos extracts (<Emphasis Type="Italic">Aspalathus linearis</Emphasis>) by HPLC-ESI-MS (TOF/IT) |
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Authors: | Ihsan Iswaldi David Arráez-Román Inmaculada Rodríguez-Medina Raúl Beltrán-Debón Jorge Joven Antonio Segura-Carretero Alberto Fernández-Gutiérrez |
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Institution: | 1.Department of Analytical Chemistry, Faculty of Sciences,University of Granada,Granada,Spain;2.Research and Development Functional Food Center (CIDAF),Granada,Spain;3.Centre de Recerca Biomédica, Hospital Universitari de Sant Joan, IISPV,Universitat Rovira i Virgili,Reus,Spain |
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Abstract: | Rooibos (Aspalathus linearis) is a rich source of polyphenols and used to make a mild-tasting tea containing no caffeine, is low in tannins compared to
green or black teas, and has antioxidant and antimutagenic/antitumoral properties. In vivo results show that rooibos has beneficial
effects upon the lipid profile by decreasing serum triglycerides and cholesterol. In this sense, we have developed a simple
and rapid method to separate and characterize simultaneously the polyphenolic compounds in aqueous and ethanolic rooibos extracts
using high-performance liquid chromatography coupled to electrospray ionization time-of-flight mass spectrometry (HPLC-ESI-TOF-MS)
and ion trap multiple mass spectrometry (HPLC-ESI-IT-MS2). The phenolic compounds were separated on a C18 column (4.6 × 150 mm, 1.8 μm) with 1% formic acid in water/acetonitrile 90:10 v/v and acetonitrile as mobile phases. The accuracy mass data generated by TOF-MS together with the fragmentation pattern obtained
by IT-MS2 experiments confirmed the presence of 25 and 30 phenolic compounds in the aqueous and ethanolic extracts, respectively. |
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