Comparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samples

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dc.contributor.authorNadia Ortega
dc.contributor.authorMaria Paz Romero
dc.contributor.authorAlba Macia
dc.contributor.authorJordi Reguant
dc.contributor.authorNeus Angles
dc.contributor.authorJose-Ramon Morello
dc.contributor.authorMaria Jose Motilva
dc.date.accessioned2014-04-05T08:55:54Z
dc.date.available2014-04-05T08:55:54Z
dc.date.issued2010
dc.description.abstractThis study develops a method using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS) to identify and quantify procyanidins, monomers to oligomers, and alkaloids, theobromine and caffeine, in cocoa samples. UPLC analyses were carried out using an Acquity HSS T3 column (100 mm 2.1 mmi.d., 1.8 mmparticle size) and gradient elution with water/acetic acid (99.8/0.2, v/v) and acetonitrile. This method was compared with an HPLC–MS/MS method in terms of speed, sensitivity, selectivity, peak efficiency, linearity, reproducibility, detection limits (LODs) and quantification limits (LOQs). Both methodologies were applied and compared to identify and quantify procyanidins and alkaloids from samples of cocoa nib. The results obtained showed that the UPLC–MS/ MSmethodology allow to determine procyanidins up to nonamers at low-concentration levels in a short analysis time, i.e. less than 12.5 min.en_US
dc.identifier.citationJournal of Food Composition and Analysis 23 (2010) 298–305en_US
dc.identifier.urihttp://hdl.handle.net/123456789/260
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectAlkaloidsen_US
dc.subjectProcyanidinsen_US
dc.subjectPhenolsen_US
dc.subjectCocoaen_US
dc.subjectHPLCen_US
dc.subjectUPLCen_US
dc.subjectMS/MSen_US
dc.subjectTrace elementsen_US
dc.subjectFood analysisen_US
dc.subjectFood compositionen_US
dc.titleComparative study of UPLC–MS/MS and HPLC–MS/MS to determine procyanidins and alkaloids in cocoa samplesen_US
dc.typeArticleen_US

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