Quantitative analysis of polyphenols in mesquite pod flour extracts was done using High Performance Liquid Chromatography (HPLC), UV detection at a wavelength of 250 nm and MS detection. Standards, for compounds previously found (Young, J.E, et al., LC–MS Characterization of Mesquite Flour Constituents, 2016, 34(10), 28–31), were provided by Gary Takeoka from the USDA, Albany, CA. The developed HPLC method utilizing the Cogent BDC18 column was used for the evaluation of the ectracts. The concentrations of beneficial compounds present in thr mesquite pod flour was evaluated. Mesquite pod flour samples camefrom Argentina, Arizona and Texas.

Determination of polyphenols in mesquite pod flour extracts by HPLC-UV and LC-MS

253rd National Meeting (2017)

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