Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MS

Patrizia Comandini; María Jesús Lerma-García; Ernesto Francisco Simó-Alfonso; Tullia Gallina Toschi

doi:10.1016/j.foodchem.2014.02.003

Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MS

Food Chem. 2014 Aug 15:157:290-5. doi: 10.1016/j.foodchem.2014.02.003. Epub 2014 Feb 12.

Authors

Patrizia Comandini¹, María Jesús Lerma-García², Ernesto Francisco Simó-Alfonso², Tullia Gallina Toschi³

Affiliations

¹ Department of Food Science, University of Bologna, Piazza Goidanich 60, I-47521 Cesena, FC, Italy. Electronic address: patrizia.comandini2@unibo.it.
² Department of Analytical Chemistry, University of Valencia, Doctor Moliner 50, E-46100 Burjassot, Valencia, Spain.
³ Department of Food Science, University of Bologna, Piazza Goidanich 60, I-47521 Cesena, FC, Italy.

PMID: 24679783
DOI: 10.1016/j.foodchem.2014.02.003

Abstract

In the present investigation, an HPLC-DAD/ESI-MS method for the complete analysis of tannins and other phenolic compounds of different commercial chestnut bark samples was developed. A total of seven compounds (vescalin, castalin, gallic acid, vescalagin, 1-O-galloyl castalagin, castalagin and ellagic acid) were separated and quantified, being 1-O-galloyl castalagin tentatively identified and found for the first time in chestnut bark samples. Thus, this method provided information regarding the composition and quality of chestnut bark samples, which is required since these samples are commercialised due to their biochemical properties as ingredients of food supplements.

Keywords: Chestnut bark; Ellagitannins; HPLC-DAD–MS.

MeSH terms

Chromatography, High Pressure Liquid / methods*
Fagaceae / chemistry*
Mass Spectrometry / methods*
Nuts / chemistry*
Phenols / analysis
Phenols / chemistry*
Plant Extracts / chemistry*
Tannins / chemistry*

Substances

Phenols
Plant Extracts
Tannins