HPLC analysis of phenolic compounds and flavonoids with overlapping peaks
The identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have s...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116163/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 1 ; str. 12-19 |
| Glavni autori: | Mizzi, Luke (Author), Chatzitzika, Christina, Gatt, Ruben, Valdramidis, Vasilis |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.01.20.6395 Food technology and biotechnology (Online) Hrčak |
| LEADER | 03769naa a22004094i 4500 | ||
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| 001 | NSK01001116163 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211129135935.0 | ||
| 006 | m d | ||
| 007 | cr|||||||||||| | ||
| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.01.20.6395 | |
| 035 | |a (HR-ZaNSK)001116163 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Mizzi, Luke |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a HPLC analysis of phenolic compounds and flavonoids with overlapping peaks |h [Elektronička građa] / |c Luke Mizzi, Christina Chatzitzika, Ruben Gatt, Vasilis Valdramidis. |
| 246 | 3 | |a High Performance Liquid Chromatography analysis | |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 44 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have similar chemical characteristics such as polarity, which makes complete separation of all eluents extremely difficult. In this work we present and validate a method for the quantitative determination of the concentration of two compounds with similar retention times, i.e. they show overlapping peaks in a mixed solution. Two pairs of phenolic compounds were investigated: caffeic and vanillic acids and ferulic and p-coumaric acids. This technique takes advantage of the different absorbances of the two phenolic compounds in the eluent at various wavelengths and can be used for the quantitative determination of the concentration of these compounds even if they are not separated in the HPLC column. The presented method could be used to interpret the results of HPLC analysis of food products which possess a vast spectrum of phenolic compounds and flavonoids. | ||
| 520 | |a Identifikacija i kvantifikacija fenolnih spojeva i flavonoida u različitim prehrambenim proizvodima najčešće se provodi pomoću metode HPLC. Njihova je analiza iznimno složena s obzirom na to da većina prehrambenih proizvoda sadržava brojne fenolne spojeve, od kojih mnogi imaju slična kemijska svojstva, poput polarnosti, što otežava njihovu potpunu separaciju. U ovom radu predstavljamo potvrđenu metodu kvantitativnog određivanja koncentracije dvaju spojeva sličnog vremena zadržavanja, tj. koji u smjesi daju preklapajuće signale (pikove). Provedena je analiza dvaju parova fenolnih spojeva: kavene i vanilinske kiseline te ferulične i p-kumarne kiseline. Prednost ove metode je što dva fenolna spoja u otapalu drukčije apsorbiraju svjetlost različitih valnih duljina, čime je olakšano njihovo kvantitativno određivanje, čak iako nisu razdvojeni u HPLC koloni. Opisana metoda može se upotrijebiti za interpretaciju rezultata HPLC analize prehrambenih proizvoda koji sadržavaju širok spektar fenolnih spojeva i flavonoida. | ||
| 653 | 0 | |a Fenolni spojevi |a Flavonoidi |a Prehrambeni proizvodi |a HPLC | |
| 700 | 1 | |a Chatzitzika, Christina |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Gatt, Ruben |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Valdramidis, Vasilis |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 1 ; str. 12-19 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2111 | ||
| 856 | 4 | 0 | |u https://doi.org/10.17113/ftb.58.01.20.6395 |
| 856 | 4 | 0 | |u https://www.ftb.com.hr/images/pdfarticles/2020/January-March/FTB-58-1-12.pdf |y Food technology and biotechnology (Online) |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/237534 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |