Format

Send to

Choose Destination
Food Chem. 2015 Feb 15;169:336-43. doi: 10.1016/j.foodchem.2014.07.154. Epub 2014 Aug 10.

A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC-ESI-LTQ-Orbitrap-MS).

Author information

1
Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Spain.
2
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Spain; Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Spain.
3
Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona, Spain.
4
Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, Spain. Electronic address: lamuela@ub.edu.

Abstract

Beer is the second most consumed alcoholic beverage in Europe and shown by the European Prospective Investigation into Cancer and Nutrition cohort study to be the main food contributor to hydroxybenzoic acid intake. About 70-80% of the total polyphenol content in beer comes from malt, and the remaining 30-20% from hops. In this work, liquid chromatography coupled with an electrospray ionization hybrid linear ion trap quadrupole Orbitrap mass spectrometry technique has been used for an accurate identification of beer polyphenols. 47 phenolic compounds were identified using high mass accuracy and confirmed by MS(2) experiments, including simple phenolic acids, hydroxycinnamoylquinics, flavanols, flavonols, flavones, alkylmethoxyphenols, alpha- and iso-alpha-acids, hydroxyphenylacetic acids and prenylflavonoids. As far as we know, 7 of these compounds have been recognised in beer for the first time: feruloylquinic acid, caffeic acid-O-hexoside, coumaric acid-O-hexoside, sinapic acid-O-hexoside, catechin-O-dihexoside, kaempferol-O-hexoside, and apigenin-C-hexoside-pentoside.

KEYWORDS:

Beer; High resolution mass spectrometry; LTQ-Orbitrap; Phenolic acids; Polyphenols

PMID:
25236235
DOI:
10.1016/j.foodchem.2014.07.154
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center