Natural Products with Health Benefits, Mass Spectrometry in Phytonutrient and Methods with Mass spectrometry (MS) [Liquid Chromatography Mass Spectrometry (LC-MS) and Gas Chromatography Mass Spectrometry (GC-MS)

Russul Ali Hashim; Shahad Salman Ahmed; Maryam Abbas  Hassoon; Rafal Handhal Bandar; Walaa Falih Mahdi

Authors

Russul Ali Hashim Al-Qasim Green University, College of Food Sciences, Department of Food Science and Technology, Iraq.
Shahad Salman Ahmed Al-Qasim Green University, College of Food Sciences, Department of Dairy Science and Technology, Iraq.
Maryam Abbas Hassoon Al-Qasim Green University, College of Food Sciences, Department of Dairy Science and Technology, Iraq.
Rafal Handhal Bandar Al-Qasim Green University, College of Food Sciences, Department of Food Science and Technology, Iraq.
Walaa Falih Mahdi

Keywords:

Natural Products, Mass Spectrometry, Liquid Chromatography GC-MS

Abstract

A wide variety of secondary metabolites with low molecular weights that are chemically and physiologically varied are grouped together as phytonutrients, also known as phytochemicals. Not only may you find these NPs in fruits and vegetables, but also in spices and other traditional seasonings; they aren't strictly necessary for human nutrition. Many NPs are ingested by people on a daily basis in many forms, including food, spices, traditional ingredients, and medicinal plants. These substances can all have positive or negative impacts on the body. Due to their diverse physiochemical characteristics, these chemicals necessitate specialised analytical techniques for profiling, identification, and quantification in either their native matrices or bodily fluids [1-3]. Functional foods are those that are abundant in bioactive components; this category includes foods like fruits, vegetables, and whole grains. While the exact meaning of a "functional food" is up for debate, the International Food Information Council uses the term to describe foods that have additional health advantages beyond their nutritional value. The American Dietetic Association defines functional foods as "foods that have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis, at effective levels." This includes both whole foods and those that have been fortified, enriched, or enhanced. Phytonutrients, which are secondary metabolites found mostly in plants, are among

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