38 ŠKVÁRA, KEZMANOVÁ , MIŠLANOVÁ, AND VOJS STAŇOVÁ

4. Conclusion

In our experimental work, the use of advanced mass
spectrometry techniques in combination with high-
performance liquid chromatography-mass spectrometry
(HPLC-MSn) for the analysis and identification of
polyphenolic compounds in extracts prepared from dif-
ferent types of green foods was our focus. From the
HPLC-MSn data obtained by analyzing extracts from dif-
ferent types of green food, it was possible to obtain in-
formation about the composition of the analyzed extracts
as well as information about the nature and structure of
the polyphenolic compounds represented therein. Using
the developed HPLC-ESI-IT-TOF-MS method, the pres-
ence of 13 antioxidants in the sample of nettle extracts
and 16 antioxidants in the sample of garlic extracts was
confirmed. Based on the results obtained, it can be stated
that the developed HPLC-MSn method is a suitable tool
for the characterization and identification of polyphenolic
compounds in extracts prepared from green foods.

Acknowledgement

This research was supported by the grants VVCE-0070-
07 and APVV-0583-11 of the Slovak Research and De-
velopment Agency (SRDA) and grant of Comenius Uni-
versity GUK/321/2017.

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Hungarian Journal of Industry and Chemistry


	 Introduction
	 Experimental
	 Instrumentation
	 Chemicals 
	 Sampling and sample preparation

	 Results and Discussion
	 Conclusion