Journal article

Publication year: 2021

Journal: Food Chemistry

Volume number: 357

ISSN: 0308-8146

eISSN: 1873-7072

DOI Link: https://doi.org/10.1016/j.foodchem.2021.129135

Publisher: Elsevier

Abstract: 

Spices contain plenty of bioactive compounds, used to valorize foods. However, product quality may be affected by contaminations and adulterations along the global production chain. A newly developed multi-imaging in combination with bioactivity screening directly pointed to individual multi-potent compounds. For cinnamon as prominent example, the multi-imaging results provided a wealth of new information on their effects and clearly visualized the valorizing potential of cinnamon to foods. The separation focus was in the mid-polar to apolar range. Eight effect-directed assays (EDA, i.e. one radical scavenging, two biological and five biochemical assays) were performed in situ the high-performance thin-layer chromatography (HPTLC) adsorbent. Several multi-potent compound zones were revealed and further characterized by high-resolution mass spectrometry (HRMS), highlighting the bioactive potential of cinnamaldehyde, cinnamic acid, benzoic acid, coumarin, linoleic acid, oleic acid, stearic acid, palmitic acid, caproic acid, and linalool oxide. This HPTLC-UV/Vis/ FLD-EDA-HRMS profiling provided comprehensive information on product quality and safety.

Harvard Citation style: Chandana, N. and Morlock, G. (2021) Eight different bioactivity profiles of 40 cinnamons by multi-imaging planar chromatography hyphenated with effect-directed assays and high-resolution mass spectrometry, Food Chemistry, 357, Article 129135. https://doi.org/10.1016/j.foodchem.2021.129135

APA Citation style: Chandana, N., & Morlock, G. (2021). Eight different bioactivity profiles of 40 cinnamons by multi-imaging planar chromatography hyphenated with effect-directed assays and high-resolution mass spectrometry. Food Chemistry. 357, Article 129135. https://doi.org/10.1016/j.foodchem.2021.129135