Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

Zalidis, Achilleas Panagiotis; Kalogiouri, Natasa P.; Mourtzinos, Ioannis; Sarris, Dimitris; Gkatzionis, Konstantinos

doi:10.3390/molecules30132730

Open AccessArticle

Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

by

Achilleas Panagiotis Zalidis

¹

,

Natasa P. Kalogiouri

^2,*

,

Ioannis Mourtzinos

³

,

Dimitris Sarris

¹

and

Konstantinos Gkatzionis

^1,*

¹

Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece

²

Laboratory of Analytical Chemistry, Department of Physical, Analytical and Environmental Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

³

Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

^*

Authors to whom correspondence should be addressed.

Molecules 2025, 30(13), 2730; https://doi.org/10.3390/molecules30132730

Submission received: 26 May 2025 / Revised: 9 June 2025 / Accepted: 13 June 2025 / Published: 25 June 2025

(This article belongs to the Special Issue Unveiling the Applications of Bioactive Compounds in Functional Foods for Optimal Human Health)

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Abstract

Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development.

Keywords: bioactive compounds; phenolics; liquid chromatography; functional flours; pulse flours; lupin flour; chickpea flour

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MDPI and ACS Style

Zalidis, A.P.; Kalogiouri, N.P.; Mourtzinos, I.; Sarris, D.; Gkatzionis, K. Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours. Molecules 2025, 30, 2730. https://doi.org/10.3390/molecules30132730

AMA Style

Zalidis AP, Kalogiouri NP, Mourtzinos I, Sarris D, Gkatzionis K. Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours. Molecules. 2025; 30(13):2730. https://doi.org/10.3390/molecules30132730

Chicago/Turabian Style

Zalidis, Achilleas Panagiotis, Natasa P. Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, and Konstantinos Gkatzionis. 2025. "Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours" Molecules 30, no. 13: 2730. https://doi.org/10.3390/molecules30132730

APA Style

Zalidis, A. P., Kalogiouri, N. P., Mourtzinos, I., Sarris, D., & Gkatzionis, K. (2025). Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours. Molecules, 30(13), 2730. https://doi.org/10.3390/molecules30132730

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Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours

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