Article

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: 4.61). 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
 · 
92 Views
  • Source
    [Show abstract] [Hide abstract]
    ABSTRACT: Background: There is no available information on physicochemical and antioxidant properties on Bangladeshi honey. We investigated five different monofloral and three different multifloral honey samples collected from different parts of Bangladesh. Methods: The levels of phenolics, flavonoids, ascorbic acid, ascorbic acid equivalent antioxidant content (AEAC), proline, protein and antioxidants were determined in the honey samples using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Results: The highest level of phenolic was 688.5 ± 5.9 mg Gallic acid/kg, and the highest level of flavonoid was 155 ± 6.9 mg Catechin/kg. The highest color intensity was 2034.00 ± 17.5 mAU, and the highest protein content was 8.6 ± 0.0mg/g. High levels of proline (2932.8 ± 3.7 mg/kg), ascorbic acid (154.3 ± 0.3 mg/kg), AEAC (34.1 ± 1.4mg/100 g) and FRAP (772.4 ± 2.5 μmol Fe (II)/100 g) were detected in some of the samples, especially the multifloral honey samples, indicating good antioxidant properties. A strong positive correlation was found between phenolics, flavonoids, DPPH, FRAP and color intensity, indicating that in addition to total phenolic and flavonoid concentrations, color intensity and amino acid are good indicators of the antioxidant potential of honey. Except for a single sample (BDH-6), the honey samples stored for 1.5 years at room temperature still had 5-hydroxymethylfurfural (HMF) values within the recommended range (mean = 10.93 mg/kg), indicating that the rate of HMF production in Bangladeshi honey samples is low. Conclusion: It is postulated that the low rate of HMF formation could be attributed to the acidic and low moisture content in the samples. In general, multifloral honeys have higher antioxidant properties based on their high levels of phenolics, flavonoids, AEAC, DPPH and FRAP when compared to monofloral honeys. We also found that monofloral honey samples from Guizotia abyssinica and Nigella sativa had high antioxidant properties.
    BMC Complementary and Alternative Medicine 10/2012; 12(177):1-10. · 2.08 Impact Factor
  • [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: R.R. Vera, C. Aguilar, and R. Lira. 2009. Differentiation of sheep milk and cheese based on their quality and composition. Cienc. Inv. Agr. 36(3):307-328. Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profi tability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This article analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allow the chemical characterization of milk and cheese are briefl y mentioned. The main international thrusts are focused on the modifi cation of the content and composition of milk fatty acids and on the identifi cation of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and fl avor and that would help in ensuring traceability.
    01/2009; 36:307-328.

Full-text (2 Sources)

View
240 Downloads
Available from
May 30, 2014