Unless otherwise stated, all chemicals, standards, and reagents employed in this work were of analytical grade. Fifty-three polyphenolic and phenolic standards belonging to different families (
phenolic acids,
benzoic acids,
cinnamic acids,
phenolic aldehydes,
phenolic terpenes, flavones,
flavanols, proanthocyanidins, and stilbenes) characterized by HRMS in a previous work [27 (
link)], were obtained from Sigma-Aldrich (Steinheim, Germany).
LC-MS grade water,
methanol,
acetonitrile,
formic acid (98–100%), and acetone were also obtained from Sigma-Aldrich, and
hydrochloric acid (37%) was obtained from Merck (Seelze, Germany).
Stock standard solutions of all compounds (∼1000 mg/L) were prepared in
methanol in amber glass vials. Intermediate working solutions were prepared weekly from these stock standard solutions through appropriate dilution with water. All stock solutions were kept in the refrigerator at 4 °C, for not more than 1 month.
Barbosa S., Saurina J., Puignou L, & Núñez O. (2020). Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes. Molecules, 25(7), 1623.