Advances in Chemistry and Biochemistry Sciences
Volume 2 | Issue 3 | Pages 01-12
Journal homepage: http://www.ajournals.com/journals/acbs
Quantitative determination and identification of phenolic compounds of three Tunisian legumes: Vicia faba, Lens culinaris and Phaseolus vulgaris
Mohamed Journi 1, Hédi Hammouda 1, 2*, Malika Trabelsi-Ayadi 1 and Jamila Kalthoum Chérif 1, 2
* Corresponding Author: Mail: email@example.com, Tel: +216 25124568
The polyphenol content and chromatographic profiles of three legumes extracts of Vicia faba L., Lens culinaris L. and Phaseolus vulgaris were found and compared. In addition, the total phenol content (TPC) in the cited legumes was measured by colorimetric method while the identification was carried out by chromatography LC-ESI-MS technique. The results of TPC, determined by the Folin-Ciocalteu reagent, had the maximum value in the acidified methanol legume extracts of P. vulgaris (3.201± 0.012 mg EAG/g), L. culinaris (2.591 ± 0.02 mg EAG/g) and V. faba (0.991 ± 0.01 mg EAG/g). Fragmentation behavior of polyphenol compounds were investigated using ion trap mass spectrometry in negative electrospray ionization. The MS, MSn of polyphenols allowed structural characterization of these compounds. Based on the obtained chromatograms, six phenolic compounds were identified in L. culinaris extract as catechin glucoside, catechin gallate, isomer 1 kaempferol tetraglycoside, isomer 2 kaempferol tetraglycoside, kaempferol-3-robinoside-7-rhamnoside and Kaempferol-3-glycoside. In P. vulgaris extract five compounds were identified: methyl catechin gallate, Myricetin-3-pentoside, Kaempferol 3-o-glycoside, Apigenin glycoside and Kaempferol hexose malic acid. Finally, V. faba extract contains also five compounds: catechin gallate, quercetin arabinoside, epicatechin glucoside, methyl epicatechin gallate and kaempferol glucoside sulfate.
Keywords: Vicia faba L., Lens culinaris L., Phaseolus vulgaris L., Phenolic contents, LC-MSn