Cargando…

Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables

Phenolic acids are thought to be beneficial for human health and responsible for vegetables’ health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and day...

Descripción completa

Detalles Bibliográficos
Autores principales: Gao, Yuan, Ma, Shuai, Wang, Meng, Feng, Xiao-Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150285/
https://www.ncbi.nlm.nih.gov/pubmed/29104269
http://dx.doi.org/10.3390/molecules22111878
_version_ 1783356958697324544
author Gao, Yuan
Ma, Shuai
Wang, Meng
Feng, Xiao-Yuan
author_facet Gao, Yuan
Ma, Shuai
Wang, Meng
Feng, Xiao-Yuan
author_sort Gao, Yuan
collection PubMed
description Phenolic acids are thought to be beneficial for human health and responsible for vegetables’ health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Three vegetables, namely green soy bean, soybean sprouts, and daylily (Hemerocallis fulva L.), from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA) revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringic acid, ferulic acid, vanillic acid, and sinapic acid. Other compounds, particularly p-coumaric acid, neochlorogenic acid, and caffeic acid, exhibited significantly higher concentrations in daylily. In addition, p-coumaric acid was the characteristic substance in cow pea. Results from this study can contribute to the development of vegetables with specific phytochemicals and health benefits.
format Online
Article
Text
id pubmed-6150285
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-61502852018-11-13 Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables Gao, Yuan Ma, Shuai Wang, Meng Feng, Xiao-Yuan Molecules Article Phenolic acids are thought to be beneficial for human health and responsible for vegetables’ health-promoting properties. Free, conjugated, and bound phenolic acids of seven commonly consumed vegetables, including kidney bean, cow pea, snow pea, hyacinth bean, green soy bean, soybean sprouts and daylily, from the regions of Beijing, Hangzhou, and Guangzhou, were identified and quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Three vegetables, namely green soy bean, soybean sprouts, and daylily (Hemerocallis fulva L.), from the Beijing region contained higher concentrations of total phenolic acids than those from the Hangzhou and Guangzhou regions. The results indicated that the phenolic acid content in the seven vegetables appeared to be species-dependent. The highest content of phenolic acids was found in daylily, followed by green soy bean, while the least amounts were identified in kidney bean and hyacinth bean. Typically, phenolic acids are predominantly found in conjugated forms. Principle component analysis (PCA) revealed some key compounds that differentiated the seven vegetables. Green soy bean, compared to the other six vegetables, was characterized by higher levels of syringic acid, ferulic acid, vanillic acid, and sinapic acid. Other compounds, particularly p-coumaric acid, neochlorogenic acid, and caffeic acid, exhibited significantly higher concentrations in daylily. In addition, p-coumaric acid was the characteristic substance in cow pea. Results from this study can contribute to the development of vegetables with specific phytochemicals and health benefits. MDPI 2017-11-01 /pmc/articles/PMC6150285/ /pubmed/29104269 http://dx.doi.org/10.3390/molecules22111878 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gao, Yuan
Ma, Shuai
Wang, Meng
Feng, Xiao-Yuan
Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title_full Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title_fullStr Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title_full_unstemmed Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title_short Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
title_sort characterization of free, conjugated, and bound phenolic acids in seven commonly consumed vegetables
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6150285/
https://www.ncbi.nlm.nih.gov/pubmed/29104269
http://dx.doi.org/10.3390/molecules22111878
work_keys_str_mv AT gaoyuan characterizationoffreeconjugatedandboundphenolicacidsinsevencommonlyconsumedvegetables
AT mashuai characterizationoffreeconjugatedandboundphenolicacidsinsevencommonlyconsumedvegetables
AT wangmeng characterizationoffreeconjugatedandboundphenolicacidsinsevencommonlyconsumedvegetables
AT fengxiaoyuan characterizationoffreeconjugatedandboundphenolicacidsinsevencommonlyconsumedvegetables