title: Development of liquid chromatography-tandem mass spectrometry method for analysis of polyphenolic compounds in liquid samples of grape juice, green tea and coffee.
abstract: A simple and fast method for the analysis of a wide range of polyphenolic compounds in juice, tea, and coffee samples was developed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The method was based on a simple sample preparation "dilute and shoot" approach, and LC-MS/MS quantification using genistein-d4 as an internal standard. The performance of six different syringeless filter devices was tested for sample preparation. The method was evaluated for recoveries of polyphenols at three spiking levels in juice, tea, and coffee samples. The recoveries of the majority of polyphenols were satisfactory (70-120%), but some varied significantly (20-138%) depending on the matrix. NIST Standard Reference Materials (SRM) 3257 Catechin Calibration Solutions and 3255 Camellia sinensis (Green Tea) Extract with certified concentrations of catechin and epicatechin were used for method validation. The measurement accuracy in two SRMs was 71-113%. The method was successfully applied to the analysis of liquid samples of grape juice, green tea, and coffee.
authors.affiliation: US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 193038, USA. Electronic address: yelena.sapozhnikova@ars.usda.gov.
authors.forename: Yelena
authors.initials: Y
authors.lastname: Sapozhnikova
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D002853:Chromatography, Liquid / Q000379:methods*; D040503:Coffea / Q000737:chemistry*; D003069:Coffee / Q000737:chemistry*; D015394:Molecular Structure; D059808:Polyphenols / Q000737:chemistry*; D053719:Tandem Mass Spectrometry / Q000379:methods*; D013662:Tea / Q000737:chemistry*; D027843:Vitis / Q000737:chemistry*
chemical_list: D003069:Coffee; D059808:Polyphenols; D013662:Tea
keywords: Analytical method development; Coffee; Grape juice; LC–MS/MS; Polyphenolic compounds; Tea