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KMID : 1134820200490080836
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 8 p.836 ~ p.847
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Determination of Chlorogenic Acids Content in Vegetables, Root and Tuber Crops by LC-MS/MS
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Ryu Ji-Eun
Kim Woon-Ho
Bae Ho-Jeong
Jung You-Jung
Choi Young-Ju
Moon Kyeong-Eun
Choi Jong-Chul
Chae Kyung-Suk
Lee Jin-Hee
Do Young-Sook
Choi Ok-Kyung
Yoon Mi-Hye
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Abstract
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In this study, a sample preparation method and simultaneous determination method were developed to determine the chlorogenic acids content of frequently consumed vegetables, root and tuber crops in Korea by liquid chromatography coupled to mass spectrometry. The developed method was validated for its specificity, linearity, limit of detection, limit of quantification, recovery, accuracy, and precision based on the AOAC guidelines. Among the 39 items of vegetables, 22 items (0.01±0.01∼38.31±8.73 mg/100 g fresh weight (FW)) were quantified. The chlorogenic acids content of the vegetables was in the following order: chwinamul (38.31±8.73 mg/100 g FW), kale (22.93±0.75 mg/100 g FW), water dropwort (10.67±4.46 mg/100 g FW), burdock root (9.72±2.52 mg/100 g FW), red lettuce (leaf) (8.66±5.37 mg/100 g FW), broccoli (2.45±0.50 mg/100 g FW), and cauliflower (2.35±0.36 mg/100 g FW). Among the four items of root and tuber crops, sweet potato (1.42±0.39 mg/100 g FW) and potato (0.37±0.07 mg/100 g FW) were quantified. In addition, the chlorogenic acids content of chwinamul and water dropwort was highest when boiled for 30 seconds. Sweet potato steamed for 20 minutes and potato steamed for 30 minutes showed high chlorogenic acids contents.
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KEYWORD
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chlorogenic acid, vegetables, root and tuber crops, LC-MS/MS
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