Journal of Food, Agriculture and Environment

Identification and quantification of phenolic compounds from Jerusalem artichoke (Helianthus tuberosus L.) tubers

Author(s):

Ireneusz Kapusta ¹*, Ewa Szpunar Krok ², Dorota Bobrecka Jamro ², Tomasz Cebulak ¹, Joanna Kaszuba ¹, Renata Tobiasz Salach ²

Recieved Date: 2013-07-08, Accepted Date: 2013-10-22

Abstract:

Ultraperformance liquid chromatography – Mass spectrometry with an electrospray ionization (ESI) interfece in the negative ion modes coupled to photodiode array detector, was applied for the rapid detection/characterization of phenolic compounds from two polish cultivars of Jerusalem artichoke (Helianthus tuberosus L.) tubers: Rubik and Albik. This approach allows the identification of seven constituents, including the naturally occuring isomers of caffeoylquinic acid namely neo-chlorogenic acid, chlorogenic acid and crypto-chlorogenic acid, 4 isomeric di-caffeoylquinic acids (3,5-O-dicaffeoyl, 3,4-O-dicaffeoyl, 4,5-O-dicaffeoyl and 1,3-O-dicaffeoyl esters). The two Jerusalem artichoke cultivars differed in the total concentration of phenolic acids in tubers. Albik had a phenolic acids content 18% lower as compared to Rubik. In relation to the dry matter Rubik contained 1.7 g kg^-1 and Albik 1.4 g kg^-1 of total phenolics. The compositions of the caffeoylquinic and dicaffeoylquinic esters mixtures were similar in the two cultivars. The 3,4-diCQA was the predominant compound in all samples. This compound, represented 38% and 35% of total phenolic content in Rubik and Albik respectively. Among the caffeoylquinic acids the 3-caffeoylquinic acid showed the highest concentration in both cultivars, respectively represented 28% and 25% of total phenolic content. The rests of caffeoylquinic derivatives only represented minor amounts ranging from 2% for 5-caffeoylquinic, 4-caffeoylquinic and 4,5-dicaffeoylquinic to 18% for 1,3-dicaffeoylquinic acids.  

Keywords:

Jerusalem artichoke tubers, UPLC-PDA-MS, phenolic compounds, chlorogenic acids

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 601-606

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