Development and Validation of a LC-QTOF-MS/MS Method to Assess the Phenolic Profile of Pulse Flours.

Achilleas Panagiotis Zalidis, Natasa P Kalogiouri, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis

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Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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5 authors.

Achilleas Panagiotis ZalidisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece.ORCID 0000-0001-6541-1677

Natasa P KalogiouriLaboratory of Analytical Chemistry, Department of Physical, Analytical and Environmental Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.ORCID 0000-0001-6183-7857

Ioannis MourtzinosLaboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.ORCID 0000-0002-5688-7136

Dimitris SarrisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece.ORCID 0000-0002-2302-1416

Konstantinos GkatzionisLaboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina, 81400 Lemnos, Greece.ORCID 0000-0002-8904-6448

Funding

General Secretariat for Research and Technology Τ2EDK-02137

6 · The paper itself

Abstract

Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1-1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development.

Indexed as

FlourPhenolsTandem Mass SpectrometryTriticumChromatography, LiquidFood AnalysisFunctional FoodReproducibility of ResultsPhenolsbioactive compoundschickpea flourfunctional floursliquid chromatographylupin flourphenolicspulse flours

Identifiers

PMID40649248

DOI10.3390/molecules30132730

PMCPMC12251335

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