Profiling of different bioactive compounds in functional drinks by high-performance liquid chromatography.

Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Journal of Chromatography A (Impact Factor: 4.26). 05/2008; 1188(2):234-41. DOI: 10.1016/j.chroma.2008.02.054
Source: PubMed

ABSTRACT In the present work, an HPLC method is proposed to simultaneously detect and quantify water- and fat-soluble vitamins, phenolic compounds, carotenoids and chlorophylls in a single run, by using an ultradeactivated C18 column and gradient separation using trifluoroacetic acid, water and methanol. It is shown that the HPLC method provides baseline separation of all these compounds with good resolution values in 40 min. Moreover, other figures of merit of the method show a good linear response and low detection limits for all the compounds considered in the present study. Furthermore, the usefulness of this method is demonstrated via its successful application to the analysis of different beverages from different natural origin (orange, strawberry, apple, peach pineapple, plum and blackcurrant juices, soybean milk, beers) without the need of any previous sample preparation. A good correlation is also found by comparing the total phenol content (measured by Folin-Ciocalteu method) with the sum of total phenolic compounds obtained using the proposed HPLC method. By using statistical tools, the main compounds associated with antioxidant activity of the extracts (measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging) were assessed.

1 Bookmark
  • [Show abstract] [Hide abstract]
    ABSTRACT: An on-line preconcentration strategy combining field-amplified stacking and reversed-field stacking was developed for efficient and sensitive analysis of amino acids and vitamin B3 including lysine (Lys), taurine (Tau), and niacinamide (NA) by microchip electrophoresis with LIF detection. In this technique, the addition of a reversed-polarity step termed reversed-field stacking could enhance the preconcentration effect of field-amplified stacking and push most of the sample matrix out of the separation channel, thus greatly improving the sensitivity enhancement by 1-2 orders of magnitude over the classical MCE-LIF methods. The related mechanism as well as important parameters governing preconcentration and separation have been investigated in order to obtain strongest sensitivity amplification and maximum resolution. Under optimal conditions, all analytes were successfully focused and completely separated within 4min. The limits of detection for Lys, Tau, and NA were 0.25, 0.50, and 0.20nM (S/N=3), respectively, and enhancement factors of 165-, 285-, and 236-fold were obtained for Lys, Tau, and NA as compared to using the no concentration step. Other validation parameters such as linearity and precision were considered as satisfactory. The proposed method also gave accurate and reliable results in the analysis of these functional ingredients in eight functional drink samples.
    Talanta 01/2015; 131C:624-631. · 3.50 Impact Factor
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and flavor and that would help in ensuring traceability.
    Ciencia e investigación agraria. 12/2009; 36(3):307-328.
  • [Show abstract] [Hide abstract]
    ABSTRACT: In this study, the influence of lactic acid bacteria fermentation on the antioxidant capacity, phenolic compounds and vitamins profile of soymilk with different final fermentation pH values (pH 4.55, 4.15 and 3.85) was examined. Fermented soymilk (FSM) with a final pH of 3.85 exhibited relatively higher antioxidant capacity than samples terminated at pH 4.55 or 4.15, as shown from results of Folin–Ciocalteu assay (57.3–63.8 mg GAE/100 mL FSM), DPPH-radical scavenging efficiency (30.0–36.5%) and ferricyanide reducing power (1.13–1.58 mg AAE/100 mL FSM). Among all products, Lactobacillus rhamnosus WQ2-fermented soymilk showed the highest antioxidant level among the four Lactobacillus species, while Lactobacillus acidophilus CSCC 2400 possessed the best ability to deglycosylate isoflavone glucoside (IG), reducing IG concentration by 60.8%. Four vitamins, three phenolic acids, one flavanol, and six isoflavones were detected in fermented and non-fermented soymilk by HPLC-DAD. The contents of antioxidant compounds in FSM were closely related to reducing power and anti-radical ability. In addition, antioxidant capacity was highly correlated with proteolytic activity. This study also demonstrated the potential of extended fermentation to enhance the overall health-promoting property of the products.
    Lebensmittel-Wissenschaft und-Technologie 10/2014; 58(2):454–462. · 2.47 Impact Factor

Full-text (2 Sources)

Available from
May 30, 2014