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ORIGINAL ARTICLE
Determination of Saponins in Leaves of Four Swiss Chard (Beta vulgaris L.) Cultivars by UHPLC-CAD/QTOF-MS/MS
1
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-960 Warsaw, Poland
2
Department of Biochemistry, Institute of Soil Science and Plant Cultivation, State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
Submission date: 2021-01-13
Final revision date: 2021-03-01
Acceptance date: 2021-03-18
Online publication date: 2021-04-20
Publication date: 2021-04-20
Corresponding author
Agnieszka Mroczek
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-960 Warsaw, Poland
Department of Plant Biochemistry, Institute of Biochemistry, Faculty of Biology, University of Warsaw, Miecznikowa 1, 02-960 Warsaw, Poland
Pol. J. Food Nutr. Sci. 2021;71(2):147-159
KEYWORDS
TOPICS
ABSTRACT
Swiss chard is a vegetable valued not only for the taste of its leaves but also because of its health-promoting properties. To date, nothing is known regarding the occurrence of saponins in the Swiss chard plant, even though they could be at least partially responsible for the nutraceutical activities of this plant. This research aimed to describe saponins from the leaves of four Swiss chard (Beta vulgaris L.) cultivars. Saponin structures were analyzed by UHPLC-CAD/QTOF-MS/MS. Based on the fragmentation patterns, we tentatively identified 16 triterpene saponins in B. vulgaris, including two that had not been detected previously. The observed compounds were glycosides of five different, tentatively identified aglycones, i.e., oleanolic acid, hederagenin, gypsogenin, akebonoic acid, and serjanic acid. Moreover, the structure of four saponins detected in Swiss chard leaves included dioxolane-type and six acetal-type substituents. Eleven, eight, eleven, and eight saponins were observed in saponin fractions obtained from Rhubarb, Bulls Blood, Perpetual Spinach, and White Silver cultivars, respectively. Furthermore, the content of all identified triterpene derivatives in the investigated cultivars was estimated using a method based on the UHPLC coupled with QTOF-MS/MS and charged aerosol detector (CAD). The analyzed cultivars differed in the total and individual saponin content. The total saponin content ranged from 125.53 to 397.09 μg/g DW.
FUNDING
This research was partly funded by the Ministry of Science and Higher Education through the Faculty of Biology, University of Warsaw intramural grant DSM nr. 501-D114-86-0117600.
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CITATIONS (2):
1.
Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)
Aneta Spórna-Kucab, Anna Tekieli, Krystyna Skalicka-Woźniak, Agnieszka Grzegorczyk, Tomasz Świergosz, Sławomir Wybraniec
Polish Journal of Food and Nutrition Sciences
Aneta Spórna-Kucab, Anna Tekieli, Krystyna Skalicka-Woźniak, Agnieszka Grzegorczyk, Tomasz Świergosz, Sławomir Wybraniec
Polish Journal of Food and Nutrition Sciences
2.
Metabolite profiling of triterpene saponins from different red beetroot cultivars using ultra-high performance liquid chromatography high-resolution mass spectrometry
Katarzyna Mikołajczyk-Bator, Alfred Błaszczyk, Mariusz Czyżniejewski, Piotr Kachlicki, Anna Stochmal
Journal of Food Composition and Analysis
Katarzyna Mikołajczyk-Bator, Alfred Błaszczyk, Mariusz Czyżniejewski, Piotr Kachlicki, Anna Stochmal
Journal of Food Composition and Analysis
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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