Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage
The simultaneous analysis of fat- and water-soluble vitamins from foods is a difficult task considering the wide range of chemical structures involved. In this work, a new procedure based on a sequential extraction and analysis of both types of vitamins is presented. The procedure couples several simple extraction steps to LC–MS/MS and LC–DAD in order to quantify the free vitamins contents in fresh-cut vegetables before and after a 10-days storage period. The developed method allows the correct quantification of vitamins C, B1, B2, B3, B5, B6, B9, E and provitamin A in ready-to-eat green leafy vegetable products including green lettuce, ruby red lettuce, watercress, swiss chard, lamb's lettuce, spearmint, spinach, wild rocket, pea leaves, mizuna, garden cress and red mustard. Using this optimized methodology, low LOQs were attained for the analyzed vitamins in less than 100 min, including extraction and vitamin analysis using 2 optimized procedures; good repeatability and linearity was achieved for all vitamins studied, while recoveries ranged from 83% to 105%. The most abundant free vitamins found in leafy vegetable products were vitamin C, provitamin A and vitamin E. The richest sample on vitamin C and provitamin A was pea leaves (154 mg/g fresh weight and 14.4 mg/100 g fresh weight, respectively), whereas lamb's lettuce was the vegetable with the highest content on vitamin E (3.1 mg/100 g fresh weight). Generally, some losses of vitamins were detected after storage, although the behavior of each vitamin varied strongly among samples.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2012-05-03
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Subjects: | Fresh-cut vegetables, Fat-soluble vitamins, Water-soluble vitamins, LC-MS/MS, Green leafy vegetables, HPLC-DAD, |
Online Access: | http://hdl.handle.net/10261/50214 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100006111 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
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dig-cial-es-10261-502142018-09-26T12:23:18Z Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage Santos, Joana Mendiola, J. A. Mendiola, J. A. Oliveira, M. B. P. P. Ibáñez, Elena Herrero, Miguel Comunidad de Madrid Ministerio de Ciencia e Innovación (España) Fundação para a Ciência e a Tecnologia (Portugal) Ministério da Ciência, Tecnologia e Ensino Superior (Portugal) Ministerio de Economía y Competitividad (España) Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD The simultaneous analysis of fat- and water-soluble vitamins from foods is a difficult task considering the wide range of chemical structures involved. In this work, a new procedure based on a sequential extraction and analysis of both types of vitamins is presented. The procedure couples several simple extraction steps to LC–MS/MS and LC–DAD in order to quantify the free vitamins contents in fresh-cut vegetables before and after a 10-days storage period. The developed method allows the correct quantification of vitamins C, B1, B2, B3, B5, B6, B9, E and provitamin A in ready-to-eat green leafy vegetable products including green lettuce, ruby red lettuce, watercress, swiss chard, lamb's lettuce, spearmint, spinach, wild rocket, pea leaves, mizuna, garden cress and red mustard. Using this optimized methodology, low LOQs were attained for the analyzed vitamins in less than 100 min, including extraction and vitamin analysis using 2 optimized procedures; good repeatability and linearity was achieved for all vitamins studied, while recoveries ranged from 83% to 105%. The most abundant free vitamins found in leafy vegetable products were vitamin C, provitamin A and vitamin E. The richest sample on vitamin C and provitamin A was pea leaves (154 mg/g fresh weight and 14.4 mg/100 g fresh weight, respectively), whereas lamb's lettuce was the vegetable with the highest content on vitamin E (3.1 mg/100 g fresh weight). Generally, some losses of vitamins were detected after storage, although the behavior of each vitamin varied strongly among samples. This work has been financed by CSD2007-00063 FUN-CFOOD (Programa CONSOLIDER-INGENIO 2010) and Project ALIBIRD S2009/AGR-1469 (Community of Madrid) projects. J. Santos is grateful to FCT for a PhD grant (SFRH/BD/66476/2009) financed by POPH-QREN and subsidized by ESF and MCTES. M.H. would like to thank MICINN for a “Ramón y Cajal” research contract. Peer reviewed 2012-05-28T07:59:55Z 2012-05-28T07:59:55Z 2012-05-03 artículo http://purl.org/coar/resource_type/c_6501 Journal of Chromatography A 1261: 179-188 (2012) 0021-9673 http://hdl.handle.net/10261/50214 10.1016/j.chroma.2012.04.067 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100006111 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 en #PLACEHOLDER_PARENT_METADATA_VALUE# S2009/AGR-1469/ALIBIRD Preprint http://dx.doi.org/10.1016/j.chroma.2012.04.067 open Elsevier |
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Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD |
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Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD Santos, Joana Mendiola, J. A. Mendiola, J. A. Oliveira, M. B. P. P. Ibáñez, Elena Herrero, Miguel Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
description |
The simultaneous analysis of fat- and water-soluble vitamins from foods is a difficult task considering the wide range of chemical structures involved. In this work, a new procedure based on a sequential extraction and analysis of both types of vitamins is presented. The procedure couples several simple extraction steps to LC–MS/MS and LC–DAD in order to quantify the free vitamins contents in fresh-cut vegetables before and after a 10-days storage period. The developed method allows the correct quantification of vitamins C, B1, B2, B3, B5, B6, B9, E and provitamin A in ready-to-eat green leafy vegetable products including green lettuce, ruby red lettuce, watercress, swiss chard, lamb's lettuce, spearmint, spinach, wild rocket, pea leaves, mizuna, garden cress and red mustard. Using this optimized methodology, low LOQs were attained for the analyzed vitamins in less than 100 min, including extraction and vitamin analysis using 2 optimized procedures; good repeatability and linearity was achieved for all vitamins studied, while recoveries ranged from 83% to 105%. The most abundant free vitamins found in leafy vegetable products were vitamin C, provitamin A and vitamin E. The richest sample on vitamin C and provitamin A was pea leaves (154 mg/g fresh weight and 14.4 mg/100 g fresh weight, respectively), whereas lamb's lettuce was the vegetable with the highest content on vitamin E (3.1 mg/100 g fresh weight). Generally, some losses of vitamins were detected after storage, although the behavior of each vitamin varied strongly among samples. |
author2 |
Comunidad de Madrid |
author_facet |
Comunidad de Madrid Santos, Joana Mendiola, J. A. Mendiola, J. A. Oliveira, M. B. P. P. Ibáñez, Elena Herrero, Miguel |
format |
artículo |
topic_facet |
Fresh-cut vegetables Fat-soluble vitamins Water-soluble vitamins LC-MS/MS Green leafy vegetables HPLC-DAD |
author |
Santos, Joana Mendiola, J. A. Mendiola, J. A. Oliveira, M. B. P. P. Ibáñez, Elena Herrero, Miguel |
author_sort |
Santos, Joana |
title |
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
title_short |
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
title_full |
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
title_fullStr |
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
title_full_unstemmed |
Sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
title_sort |
sequential determination of fat- and water-soluble vitamins in green leafy vegetables during storage |
publisher |
Elsevier |
publishDate |
2012-05-03 |
url |
http://hdl.handle.net/10261/50214 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100006111 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 |
work_keys_str_mv |
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1777671098731593728 |