Czech J. Food Sci., 2017, 35(3):223-228 | DOI: 10.17221/389/2016-CJFS

Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubersFood Analysis, Food Quality and Nutrition

Miloslav Šulc*, Marie Eliášová, Zora Kotíková, Jaromír Lachman
Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic

The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The article presents the method development and validation results for pelargonidin and malvidin in potato tubers. The developed method uses a short C18 column, is able to measure all six common anthocyanidins, uses a binary mobile phase with acetonitrile and water both with added 1% formic acid, ESI ionisation in positive mode, 3-h hydrolysis with 2.7 M methanolic HCl at 90°C. For pelargonidin and malvidin, the method shows high recovery of 98-100%, intra-day repeatability of 6.7-17.9% (depending on the analyte and concentration level), uncertainty below 20%, and uses quadratic calibration.

Keywords: acid hydrolysis; method development; Solanum tuberosum L.

Published: June 30, 2017  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Šulc M, Eliášová M, Kotíková Z, Lachman J. Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubers. Czech J. Food Sci. 2017;35(3):223-228. doi: 10.17221/389/2016-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Andre C.M., Oufir M., Guignard C., Hoffmann L., Hausman J.F., Evers D., Larondelle Y. (2007): Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alphatocopherol, chlorogenic acid, and petanin. Journal of Agricultural and Food Chemistry, 55: 10839-10849. Go to original source... Go to PubMed...
    2. Bozovic A., Kulasingam V. (2013): Quantitative mass spectrometry-based assay development and validation: From small molecules to proteins. Clinical Biochemistry, 46: 444-455. Go to original source... Go to PubMed...
    3. Brown C.R., Durst R.W., Wrolstad R., De Jong W. (2008): Variability of phytonutrient content of potato in relation to growing location and cooking method. Potato Research, 51: 259-270. Go to original source...
    4. Burmeister A., Bondiek S., Apel L., Kuehne C., Hillebrand S., Fleischmann P. (2011): Comparison of carotenoid and anthocyanin profiles of raw and boiled Solanum tuberosum and Solanum phureja tubers. Journal of Food Composition and Analysis, 24: 865-872. Go to original source...
    5. Giusti M.M., Rodriguez-Saona L.E., Wrolstad R.E. (1999): Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. Journal of Agricultural and Food Chemistry, 47: 4631-4637. Go to original source... Go to PubMed...
    6. González O., Encarnacion Blanco M., Iriarte G., Bartolomé L., Itxaso Maguregui M., Alonso R.M. (2014): Bioanalytical chromatographic method validation according to current regulations, with a special focus on the non-well defined parameters limit of quantification, robustness and matrix effect. Journal of Chromatography A, 1353: 10-27. Go to original source... Go to PubMed...
    7. Karageorgou E., Samanidou V. (2014): Youden test application in robustness assays during method validation. Journal of Chromatography A, 1353: 131-139. doi: 10.17221/389/2016-CJFS Go to original source...
    8. Kruve A., Rebane R., Kipper K., Oldekop M.-L., Evard H., Herodes K., Ravio P., Leito I. (2015): Tutorial review on validation of liquid chromatography-mass spectrometry methods: Part II. Analytica Chimica Acta, 870: 8-28. Go to original source... Go to PubMed...
    9. Lachman J., Hamouz K., Orsak M., Pivec V., Hejtmankova K., Pazderu K., Dvorak P., Cepl J. (2012): Impact of selected factors - cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes. Food Chemistry, 133: 1107-1116. Go to original source...
    10. Novakova L. (2013): Challenges in the development of bioanalytical liquid chromatography-mass spectrometry method with emphasis on fast analysis. Journal of Chromatography A, 1292: 25-37. Go to original source... Go to PubMed...
    11. Nyman N.A., Kumpulainen J.T. (2001): Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography. Journal of Agricultural and Food Chemistry, 49: 4183-4187. Go to original source... Go to PubMed...
    12. Rozet E., Marini R.D., Ziemons E., Boulanger B., Hubert P. (2011): Advances in validation, risk and uncertainty assessment of bioanalytical methods. Journal of Pharmaceutical and Biomedical Analysis, 55: 848-858. Go to original source... Go to PubMed...
    13. Shim Y.S., Yoon W.J., Kim D.M., Watanabe M., Park H.J., Jang H.W., Lee J., Ha J. (2015): The simple determination method for anthocyanidin aglycones in fruits using ultra-high-performance liquid chromatography. Journal of Chromatographic Science, 53: 1646-1653. Go to original source... Go to PubMed...
    14. Tierno R., Hornero-Mendez D., Gallardo-Guerrero L., Lopez-Pardo R., Ignacio Ruiz de Galarreta J. (2015): Effect of boiling on the total phenolic, anthocyanin and carotenoid concentrations of potato tubers from selected cultivars and introgressed breeding lines from native potato species. Journal of Food Composition and Analysis, 41: 58-65. Go to original source...
    15. Xu Y., Simon J.E., Ferruzzi M.G., Ho L., Pasinetti G.M., Wu Q. (2012): Quantification of anthocyanidins in the grapes and grape juice products with acid assisted hydrolysis using LC/MS. Journal of Functional Foods, 4: 710-717. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content