Abstract
Balsamic vinegar is one of the best known and most popular types of vinegar, and it is a rich source of polyphenolic compounds. The quality of balsamic vinegar as well as the content of phenolic substances vary depending on the production method. In the present work, we have developed a method for comprehensive characterization of the content of phenolic compounds in balsamic vinegars based on the combination of gas chromatography (GC) and high-performance liquid chromatography (HPLC) coupled with mass spectrometric detection in single mode (MS) and tandem mode (MS/MS). In total, 14 samples of different types of balsamic vinegar were analyzed without difficulty in sample preparation. The separation conditions and detection parameters of HPLC-MS/MS were optimized and used for the determination of 29 phenolic compounds and 6 phenolic acids. The profile of phenolic compounds was completed by semi-quantitative analysis of volatile organic compounds using GC-MS after optimized headspace solid-phase microextraction. Gallic acid, protocatechuic acid, caffeic acid, and p-coumaric acid have been identified as the major phenolic compounds in balsamic vinegars.
Highlights
The term “phenolic compound” is used for aromatic organic substances containing one or more hydroxyl groups directly bonded to a benzene ring
When comparing the HS-SPME results for different fibers (Table S2), it was found that slightly more compounds were extracted using PDMS fiber; peak areas were many times higher when extracted on DVB/CAR/PDMS fiber
We identified and quantified 35 phenolic compounds in 14 different balsamic vinegar samples by the optimized high-performance liquid chromatography (HPLC) method coupled with mass spectrometer (MS)/MS and MS
Summary
The term “phenolic compound” is used for aromatic organic substances containing one or more hydroxyl groups directly bonded to a benzene ring. Phenolic compounds significantly affect the color, taste, and aroma of products [2], and have a positive effect on the human body [3]. Reactive oxygen species such as superoxide, hydrogen peroxide, and hydroxyl radicals affect lipids, membranes, proteins, and DNA in the human body. This can result in accelerated ageing, cancer formation, and brain degeneration [4]. Phenolic compounds have been shown to help the body fight cancer [6] and cardiovascular diseases [7]
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