LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemical and Reagents
2.2. Sample Preparation and Extraction of Phenolic Compounds
2.3. Polyphenol Estimation
2.3.1. Determination of Total Phenolic Content (TPC)
2.3.2. Determination of Total Flavonoids Content (TFC)
2.3.3. Determination of Total Condensed Tannin Content (TCT)
2.4. Antioxidant Assays
2.4.1. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) Antioxidant Assay
2.4.2. Ferric Reducing Antioxidant Power (FRAP) Assay
2.4.3. 2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Radical Scavenging Assay
2.4.4. Total Antioxidant Capacity (TAC) Assay
2.5. LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds
2.6. Statistical Analysis
3. Results
3.1. Phenolic Content Estimation (TPC, TFC, TCT)
3.2. Antioxidant Activity (DPPH, FRAP, ABTS and TAC)
3.3. Tentative Phenolic Characterization by LC-ESI-QTOF-MS/MS
3.3.1. Phenolic Acids
3.3.2. Flavonoids
Isoflavonoids
Flavanones and Flavonols
Flavanols and Dihydroflavonols
Anthocyanins
3.3.3. Lignans
3.3.4. Stilbenes and Other Polyphenols
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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No. | Proposed Compound | Molecular Formula | RT (min) | Ionization Mode | Molecular Weight | Theoretical (m/z) | Observed (m/z) | Mass Error | Sample |
---|---|---|---|---|---|---|---|---|---|
Phenolic acids | |||||||||
Hydroxyphenylpropanoic acids | |||||||||
1 | Dihydrocaffeic acid 3-O-glucuronide | C15H18O10 | 4.16 | ** [M-H]− | 358.0910 | 357.0837 | 357.0837 | 0 | * WBM, SM, WFM |
Hydroxycinnamic acids | |||||||||
2 *** | p-Coumaroyl malic acid | C13H12O7 | 3.65 | [M-H]− | 280.0586 | 279.0513 | 279.0511 | −0.7 | * WFM, OWM, PFM, SM |
3 | Cinnamic acid | C9H8O2 | 4.53 | [M-H]− | 148.0538 | 147.0465 | 147.0463 | −1.4 | * SM, NM, WFM, BPM, PFM, OWM, OM |
Flavonoids | |||||||||
Isoflavonoids | |||||||||
4 | Dalbergin | C16H12O4 | 3.88 | [M-H]− | 268.0734 | 267.0661 | 267.0666 | 1.9 | * SM, PFM, NM |
5 | 2′,7-Dihydroxy-4′,5′-dimethoxyisoflavone | C17H14O6 | 3.83 | ** [M+H]+ | 314.0787 | 315.0860 | 315.0860 | 0 | * BPM, NM, WBM |
6 | 6″-O-Acetyldaidzin | C23H22O10 | 3.96 | [M-H]− | 458.1202 | 457.1129 | 457.1151 | 4.8 | SM |
Flavonols | |||||||||
7 | Kaempferol 7-O-glucoside | C21H19O11 | 3.35 | [M-H]− | 447.0910 | 446.0837 | 446.0858 | 4.7 | WBM |
Flavanones | |||||||||
8 | Eriocitrin | C27H32O15 | 54.24 | [M-H]− | 596.1713 | 595.1640 | 595.1638 | −0.3 | * WFM, OM |
Flavanols | |||||||||
9 | (+)-Catechin 3-O-gallate | C22H18O10 | 3.72 | [M-H]− | 442.0857 | 441.0784 | 441.0783 | −0.2 | * WBM, OWM, PFM |
10 | 4′-O-Methyl-(-)-epigallocatechin 7-O-glucuronide | C22H24O13 | 54.71 | [M-H]− | 496.1233 | 495.1160 | 495.1164 | 0.8 | * WCM, WFM |
Dihydroflavonols | |||||||||
11 | Dihydroquercetin 3-O-rhamnoside | C21H22O11 | 3.61 | [M-H]− | 450.1144 | 449.1071 | 449.1069 | −0.4 | * SM, WFM |
12 | 3-Hydroxyphloretin 2′-O-xylosyl-glucoside | C26H32O15 | 59.78 | [M-H]− | 584.1766 | 583.1693 | 583.1692 | −0.2 | BPM |
Anthocyanins | |||||||||
13 | Cyanidin 3-O-(6″-acetyl-glucoside) | C23H23O12 | 3.06 | [M-H]− | 491.1176 | 490.1103 | 490.1102 | −0.2 | * SBM, NM, SM, PFM, WCM, WBM, WFM, OWM, OM |
14 *** | Petunidin 3-O-(6″-acetyl-glucoside) | C24H25O13 | 3.80 | [M+H]+ | 521.1297 | 522.1370 | 522.1396 | 5.0 | PFM |
Lignans | |||||||||
15 | Todolactol A | C20H24O7 | 4.43 | [M-H]− | 376.1519 | 375.1446 | 375.1435 | −2.9 | NM |
16 | Schisandrin C | C22H24O6 | 41.09 | ** [M+H]+ | 384.1540 | 385.1613 | 385.1607 | −1.6 | * OM |
17 | Deoxyschisandrin | C24H32O6 | 3.11 | ** [M-H]− | 416.2196 | 415.2123 | 415.2133 | 2.4 | * BPM, SM, WCM |
18 | Schisandrin | C24H32O7 | 4.84 | ** [M+H]+ | 432.2154 | 433.2227 | 433.2222 | −1.2 | * SM, NM |
Stilbenes | |||||||||
19 | Trans-Resveratrol | C14H12O3 | 4.58 | [M-H]− | 228.0780 | 227.0707 | 227.0706 | −0.4 | * WCM, WBM, OWM, NM, WFM |
20 | Resveratrol 5-O-glucoside | C20H22O8 | 3.81 | [M-H]− | 390.1311 | 389.1238 | 389.1240 | 0.5 | NM |
Other polyphenols | |||||||||
Tyrosols | |||||||||
21 | 3,4-DHPEA-EDA | C17H20O6 | 4.87 | [M-H]− | 320.1276 | 319.1203 | 319.1195 | −2.5 | * PFM, WFM |
Phenolic terpenes | |||||||||
22 | Carnosic acid | C20H28O4 | 57.83 | ** [M-H]− | 332.1997 | 331.1924 | 331.1923 | −0.3 | * SM, NM, WCM |
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Chu, M.; Khan, R.D.; Zhou, Y.; Agar, O.T.; Barrow, C.J.; Dunshea, F.R.; Suleria, H.A.R. LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities. Processes 2023, 11, 1711. https://doi.org/10.3390/pr11061711
Chu M, Khan RD, Zhou Y, Agar OT, Barrow CJ, Dunshea FR, Suleria HAR. LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities. Processes. 2023; 11(6):1711. https://doi.org/10.3390/pr11061711
Chicago/Turabian StyleChu, Minghang, Rana Dildar Khan, Ying Zhou, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, and Hafiz A. R. Suleria. 2023. "LC-ESI-QTOF-MS/MS Characterization of Phenolic Compounds in Common Commercial Mushrooms and Their Potential Antioxidant Activities" Processes 11, no. 6: 1711. https://doi.org/10.3390/pr11061711