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Article
Set up of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce and tomato juice Giuseppe de Lecce, Miriam Martinez-Huelamo, Sara Tulipani, Anna Vallverdu-Queralt, and Rosa M. Lamuela- Raventós J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/jf401953y • Publication Date (Web): 02 Aug 2013 Downloaded from http://pubs.acs.org on August 15, 2013
Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.
Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.
Page 1 of 28
Journal of Agricultural and Food Chemistry
Set up of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce and tomato juice
Giuseppe Di Leccea, Miriam Martínez-Huélamoa,b, Sara Tulipania,c,d, Anna Vallverdú-Queralta,b, and Rosa M. Lamuela-Raventósa,b*
a
Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona,
Barcelona, Spain; bCIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBEROBN) and RETICS RD06/0045/0003. Instituto de Salud Carlos III, Spain; cIngenio-CONSOLIDER program, FUN-C-FOOD, Barcelona, Spain; dResearch Laboratory, Endocrinology and Nutrition Service, Virgen de la Victoria Clinical Hospital, IMABIS Foundation, Malaga, Spain.
* Corresponding author: Dr. Rosa Maria Lamuela-Raventós (Tel: +34 934024508; Fax: +34 934035931; E-mail: [email protected])
1 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
Page 2 of 28
1
Abstract
2
The set up of a novel, rapid and sensitive UHPLC-QqQ-MS method was described for the
3
determination of phenolic compounds in tomatoes and tomato based-products (tomato sauce and juice).
4
Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols and
5
flavanones were detected, separated and quantified in a 3 min chromatographic run.
6
The main advantages of the method include high analyte recovery (90.1-115%), low limit of detection
7
(0.008-0.167 mg L-1) and quantification (0.01-0.83 mg L-1), good accuracy (85.6-115%) and precision
8
(
Article
Set up of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce and tomato juice Giuseppe de Lecce, Miriam Martinez-Huelamo, Sara Tulipani, Anna Vallverdu-Queralt, and Rosa M. Lamuela- Raventós J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/jf401953y • Publication Date (Web): 02 Aug 2013 Downloaded from http://pubs.acs.org on August 15, 2013
Just Accepted “Just Accepted” manuscripts have been peer-reviewed and accepted for publication. They are posted online prior to technical editing, formatting for publication and author proofing. The American Chemical Society provides “Just Accepted” as a free service to the research community to expedite the dissemination of scientific material as soon as possible after acceptance. “Just Accepted” manuscripts appear in full in PDF format accompanied by an HTML abstract. “Just Accepted” manuscripts have been fully peer reviewed, but should not be considered the official version of record. They are accessible to all readers and citable by the Digital Object Identifier (DOI®). “Just Accepted” is an optional service offered to authors. Therefore, the “Just Accepted” Web site may not include all articles that will be published in the journal. After a manuscript is technically edited and formatted, it will be removed from the “Just Accepted” Web site and published as an ASAP article. Note that technical editing may introduce minor changes to the manuscript text and/or graphics which could affect content, and all legal disclaimers and ethical guidelines that apply to the journal pertain. ACS cannot be held responsible for errors or consequences arising from the use of information contained in these “Just Accepted” manuscripts.
Journal of Agricultural and Food Chemistry is published by the American Chemical Society. 1155 Sixteenth Street N.W., Washington, DC 20036 Published by American Chemical Society. Copyright © American Chemical Society. However, no copyright claim is made to original U.S. Government works, or works produced by employees of any Commonwealth realm Crown government in the course of their duties.
Page 1 of 28
Journal of Agricultural and Food Chemistry
Set up of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce and tomato juice
Giuseppe Di Leccea, Miriam Martínez-Huélamoa,b, Sara Tulipania,c,d, Anna Vallverdú-Queralta,b, and Rosa M. Lamuela-Raventósa,b*
a
Nutrition and Food Science Department, XaRTA, INSA. Pharmacy School, University of Barcelona,
Barcelona, Spain; bCIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBEROBN) and RETICS RD06/0045/0003. Instituto de Salud Carlos III, Spain; cIngenio-CONSOLIDER program, FUN-C-FOOD, Barcelona, Spain; dResearch Laboratory, Endocrinology and Nutrition Service, Virgen de la Victoria Clinical Hospital, IMABIS Foundation, Malaga, Spain.
* Corresponding author: Dr. Rosa Maria Lamuela-Raventós (Tel: +34 934024508; Fax: +34 934035931; E-mail: [email protected])
1 ACS Paragon Plus Environment
Journal of Agricultural and Food Chemistry
Page 2 of 28
1
Abstract
2
The set up of a novel, rapid and sensitive UHPLC-QqQ-MS method was described for the
3
determination of phenolic compounds in tomatoes and tomato based-products (tomato sauce and juice).
4
Phenolic compounds including hydroxybenzoic and hydroxycinnamic acid derivatives, flavonols and
5
flavanones were detected, separated and quantified in a 3 min chromatographic run.
6
The main advantages of the method include high analyte recovery (90.1-115%), low limit of detection
7
(0.008-0.167 mg L-1) and quantification (0.01-0.83 mg L-1), good accuracy (85.6-115%) and precision
8
(
