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Profiling Polyphenols in Five Brassica Species Microgreens by UHPLC-PDA-ESI/HRMSn

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Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705, United States
§ Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
Food Quality Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, 10300 Baltimore Avenue, Beltsville, Maryland 20705, United States
*(P.C.) Phone: (301) 504-8144. Fax: (301) 504-8314. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2013, 61, 46, 10960–10970
Publication Date (Web):October 21, 2013
Copyright © 2013 American Chemical Society

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    Brassica vegetables are known to contain relatively high concentrations of bioactive compounds associated with human health. A comprehensive profiling of polyphenols from five Brassica species microgreens was conducted using ultrahigh-performance liquid chromatography photodiode array high-resolution multistage mass spectrometry (UHPLC-PDA-ESI/HRMSn). A total of 164 polyphenols including 30 anthocyanins, 105 flavonol glycosides, and 29 hydroxycinnamic acid and hydroxybenzoic acid derivatives were putatively identified.The putative identifications were based on UHPLC-HRMSn analysis using retention times, elution orders, UV–vis and high-resolution mass spectra, and an in-house polyphenol database as well as literature comparisons. This study showed that these five Brassica species microgreens could be considered as good sources of food polyphenols.

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