A novel HPLC-MS/MS approach for the identification of biological thiols in vegetables

Pulsed-post column derivatization coupled to green liquid chromatography for the determination of glutathione and cysteine based on thioacrylates formation

In the present work, we developed a method for the determination of thiols (cysteine and glutathione) in yeast samples under the new concept of Pulsed-post column derivatization (Pulsed-PCD). For the chromatographic separation of the analytes, 100% aqueous mobile phase was used and the eluted compounds reacted on-line with the injected pulses (100 μL) of the derivatizing reagent (ethyl propiolate + Britton-Robinson buffer). Spectrophotometric detection of the derivatives was carried out at 285 nm. The Pulsed-PCD configuration, the selection of the analytical column and the pulsed-PCD reaction conditions were investigated. The method was validated for the determination of endogenous content of the analytes in dry and fresh yeasts, with LODs of 3.0 μmol L^-1. The percent recovery ranged between 85.2 and 114.4% in all cases and the results were compared with a corroborative method based on classical PCD. The analytical greenness of the proposed method was evaluated using two tools; Analytical Eco-Scale and Green Analytical Procedure Index (GAPI). The greenness score of the HPLC-Pulsed-PCD method (score = 77) was compared with that of the corroborative HILIC-PCD method (score = 71) and was found to be greener in terms of the amount of chemicals used and the produced wastes.

Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies

Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.

Neutral loss scan in complement with high-resolution MS/MS: Combination of detection methods for flavonoid and limonoid glycosides analysis

In this study, neutral loss scan and high-resolution MS/MS were used in combination to detect and tentatively identify various flavonoid and limonoid glycosides in navel orange albedo, juice, peel and pulp. These compound classes are of research interest due to their flavour and bioactive properties, and although flavonoid glycosides have been previously studied in other food matrices, to the best of our knowledge, neutral loss scans have not been used for the elucidation of limonoid glycosides. Neutral loss masses of 120, 162 and 308 Da were selected for the detection of hexose, rutinose and neohesperidose-substituted flavonoids, whereas 197 Da was explored for limonoid glycosides due to their tendency to form ammonium adducts. Fragmentation patterns obtained from targeted MS/MS were then used to differentiate rutinose and neohesperidose substituents as well as flavonoid subclasses of flavones, flavanones and flavonols. Additionally, high-resolution MS/MS was also used for the identification of aglycones by accurate mass (to four decimal places), allowing for the differentiation of aglycones with similar unit masses but different chemical formulas. In total, 19 flavonoid glycosides and six limonoid glycosides were detected. This workflow allows for a rapid screening of flavonoid and limonoid glycosides in citrus, which can be further extended to other food products such as tea.

Fluorescence Probes for Reactive Sulfur Species in Agricultural Chemistry

Sulfur is an element that is indispensable throughout the growth of plants. In plant cells, reactive sulfur species (RSS) play a vital role in maintaining cellular redox homeostasis and signal transduction. There is demand accordingly for a simple, highly selective, and sensitive method of RSS detection and imaging for monitoring dynamic changes and clarifying the biological functions of RSS in plant systems. Fluorescent analysis based on organic small-molecule fluorescent probes is an effective and specific approach to tracking plant RSS characteristics. This perspective summarizes the recent progress regarding organic small-molecule fluorescent probes for RSS monitoring, including small-molecule biological thiols, hydrogen sulfide, and sulfane sulfurs, in plants; it also discusses their response mechanism toward RSS and their imaging applications in plants across the agricultural chemistry field.

Pharmacokinetic and excretion study of Aronia melanocarpa anthocyanins bound to amylopectin nanoparticles and their main metabolites using high-performance liquid chromatography-tandem mass spectrometry

Anthocyanins of Aronia melanocarpa are known for their therapeutic properties; however, they are unstable and easily degrade in the environment and in vivo. Herein, we investigated the stability and bioavailability of four anthocyanins bound to amylopectin nanoparticles (APNPs) through a pharmacokinetic and excretion study using high-performance liquid chromatography-tandem mass spectrometry. An EC-C18 column with methanol and 0.1% formic acid as the mobile phase was used during the analysis. After APNP treatment, anthocyanins and metabolites exhibited a marked increase, whereas their maximum oral bioavailability reached 440% and 593%, respectively. The delayed elimination half time demonstrated that APNPs had a sustained-release effect on anthocyanins. Pharmacokinetic results revealed that APNPs effectively protect anthocyanins in vivo. Excretion studies in urine and feces had shown a decrease in excretion of anthocyanins and most of the metabolites after APNP treatment. The results of excretion study further proved the protective effect of APNPs on anthocyanins in vivo.

Strategies for the identification and sensory evaluation of volatile constituents in wine

Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.