Dispersive liquid–liquid microextraction coupled to liquid chromatography tandem mass spectrometry for the determination of phenolic compounds in human milk
•Determination of 11 phenolic compounds in human milk by DLLME-LC-ESI-MS/MS method.•Quantification of gallic acid and caffeic acid in human milk for the first time.•The highest concentrations found for gallic acid, caffeic acid, and quercetin.•DLLME used for extraction of phenolic compounds from mil...
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Published in: | Food chemistry Vol. 327; p. 126996 |
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Main Authors: | , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
England
Elsevier Ltd
15-10-2020
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Subjects: | |
Online Access: | Get full text |
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Summary: | •Determination of 11 phenolic compounds in human milk by DLLME-LC-ESI-MS/MS method.•Quantification of gallic acid and caffeic acid in human milk for the first time.•The highest concentrations found for gallic acid, caffeic acid, and quercetin.•DLLME used for extraction of phenolic compounds from milk for the first time.
This work describes a novel approach for the analysis of 11 phenolic compounds (naringenin, hesperetin, kaempferol, quercetin, epicatechin, epicatechin gallate, epigallocatechin gallate, genistein, daidzein, caffeic acid, gallic acid) in human milk. Clean-up of the sample and extraction of 11 analytes from milk was performed by dispersive liquid–liquid microextraction (DLLME). Under the optimal conditions, the extraction recoveries of 11 analytes were in a range from 94.3% to 108%. For determination of phenolic compounds in extracts, LC-ESI-MS/MS method was used. The calibration curves showed linearity in the concentration ranges from 0.01 to 1500 ng mL−1 and the limits of detection were in a range from 0.18 ng L−1 to 74 ng mL−1. The repeatability and intermediate precision expressed as the relative standard deviations were below 7.6% and 9.9%, respectively. The DLLME-LC-ESI-MS/MS method was successfully applied to the determination of phenolic compounds present in breast milk. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.126996 |