Multiclass extraction and separation method for the analysis of polyphenols in food products of vegetable origin

Multiclass extraction and separation method for the analysis of polyphenols in food products of vegetable origin C. De Nidoa , C. Palermob , D. Centonzec aUniversità di Foggia, Dipartimento di Scienze Mediche e Chirurgiche, Via Napoli 25 - 71122 Foggia, Italy bUniversità di Foggia, Dipartimento di Medicina Clinica e Sperimentale, Via Napoli 25 - 71122 Foggia, Italy Polyphenols are a heterogeneous group of widespread bioactive plant secondary metabolites, including simple molecules and condensed or polymeric forms grouped into different classes based on their chemical structure1 . The need to develop methods of extraction, purification and separation of these compounds is essential to characterize the polyphenolic profile of food matrices even from plant by-products that could be used in processed foods. Furthermore most of these compounds possess very different physicochemical characteristics, which is why it is difficult to develop efficient multiclass extraction, separation and detection methods2-5 . This work describes a multi-class analysis method based on solid-liquid extraction, supported by ultrasound and followed by HPLC separation with multi-wavelength UV detection. The development of the method was characterized by different tests, in which different parameters were evaluated under variable conditions (time, temperature, acidification, solvents, filters). A C18 core-shell column and a developed multi-step gradient (combination of concave and linear ramps) were used for the separation, in less than 21 minutes, of 38 polyphenols belonging to the classes of phenolic acids, flavonoids and other phenols. The potential of the proposed method was assessed by several tests conducted on different dehydrated and fresh food matrices of vegetable origin. Acknowledgements: This work was financially supported by the Apulia Region (Italy) through the programme “Aiuti ai programmi integrati promossi da MEDIE IMPRESE ai sensi dell’articolo 26 del Regolamento”, involving CIEMME Alimentari srl and the consulting of the University of Foggia. Project title “Sviluppo di gnocchi” References 1. Li A.N., Li S., Zhang Y.J., Xu X.R., Chen Y.M., Li H.B., Nutrients, 6 (2014) 6020–6047. 2. Fontana A.R., Antoniolli A., Bottini R., Food Chemistry, 192 (2016) 1–8. 3. Ameer K., Muhammad Shahbaz H., Kwon J-H., Comprehensive Reviews in Food Science and Food Safety, 16 (2017) 295-315. 4. Sridhar A., Ponnuchamy M., Kumar P.S., Kapoor A., Vo D. V. N., Prabhakar S., Environmental Chemistry Letters 19 (2021) 3409–3443. 5. Doria E., Boncompagni E., Marra A., Dossena M., Verri M., Buonocore D., Frontiers in Sustainable Food Systems, 5 (2021) 690399.