Journal
FOOD CHEMISTRY
Volume 169, Issue -, Pages 336-343Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.07.154
Keywords
Beer; Polyphenols; LTQ-Orbitrap; Phenolic acids; High resolution mass spectrometry
Funding
- European Foundation for Alcohol Research (ERAB) [EA 1117, EA 1324]
- CICYT [AGL2010-22319-C03, AGL2013-49083-C3-1-R]
- Instituto de Salud Carlos III, ISCIII (CIBERobn) from the Spanish Ministry of Science and Innovation Ministerio de Ciencia e Innovacion (MICINN)
- Generalitat de Catalunya (GC) [2014 SGR 773]
- Generalitat de Catalunya (FI-DRG)
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Beer is the second most consumed alcoholic beverage in Europe and shown by the European Prospective Investigation into Cancer and Nutrition cohort study to be the main food contributor to hydroxybenzoic acid intake. About 70-80% of the total polyphenol content in beer comes from malt, and the remaining 30-20% from hops. In this work, liquid chromatography coupled with an electrospray ionization hybrid linear ion trap quadrupole Orbitrap mass spectrometry technique has been used for an accurate identification of beer polyphenols. 47 phenolic compounds were identified using high mass accuracy and confirmed by MS2 experiments, including simple phenolic acids, hydroxycinnamoylquinics, flavanols, flavonols, flavones, allcylmethoxyphenols, alpha- and iso-alpha-acids, hydroxyphenylacetic acids and prenylflavonoids. As far as we know, 7 of these compounds have been recognised in beer for the first time: feruloylquinic acid, caffeic acid-O-hexoside, coumaric acid-O-hexoside, sinapic acid-O-hexoside, catechin-O-dihexoside, kaempferol-0-hexoside, and apigenin-C-hexoside-pentoside. (C) 2014 Published by Elsevier Ltd.
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