Targeted Analyses of Secondary Metabolites in Herbs, Spices, and Beverages Using a Novel Spectro-Electro Array Platform

This application note describes a method using a gradient HPLC spectro-electro array platform to resolve and quantify specific polyphenols in crude extracts of a variety of natural products, supplements (ginseng, black cohosh, St. John’s wort, and ginkgo), beverages (black tea, green tea, wine, beer, whisky, and bourbon), culinary herbs (oregano, rosemary, sage, and thyme), and spices (cloves and nutmeg).