Determination of antioxidants in edible grain derivatives from the Canary Islands by capillary electrophoresis

Hernández-Borges, Javier; González-Hernández, G.; Borges‐Miquel, Teresa M.; Rodríguez‐Delgado, Miguel Ángel

doi:10.1016/j.foodchem.2004.06.007

Cited by 29 publications

(8 citation statements)

References 21 publications

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“…We selected quite different conditions for their electrophoretic separation from those in the literature. To avoid the use of cyclodextrins in the carrier electrolyte [3,4] and problems with electroosmotic flow reproducibility at high pH we set the electrolyte pH near the centre of the phenolic acids' pK values; i.e. ~ 4.7.…”

Section: Resultsmentioning

confidence: 99%

“…Phenolic acids in plants including barley (and malt as barley sprout) and potatoes have been determined by HPLC with UV or MS detection [1,2], capillary electrophoresis with UV or amperometric detection [3][4][5] and by on-line coupled isotachophoresis and zone electrophoresis [6]. Chromatographic separation is often done by gradient elution on a C18 column using a mixture of acetic acid in water, methanol and/ or acetonitrile.…”

Section: Introductionmentioning

confidence: 99%

“…An alkaline electrolyte speeds electroosmotic flow analysis but other phenolic compounds having negative charge may interfere (cf. [3,5,7]). …”

Section: Introductionmentioning

confidence: 99%

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Determination of phenolic acids by capillary zone electrophoresis and HPLC

et al. 2008

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Selected phenolic acids are determined by capillary zone electrophoresis and HPLC, each using UV detection. The optimised CZE background electrolyte contained 50 mM acetic acid, 95 mM 6-aminocaproic acid, 0.1% polyacrylamide, 1% polyvinylpyrrolidone, and 10% methanol. Twelve phenolic acids (gallic, p-hydroxybenzoic, 3,4-dihydroxybenzoic, vanillic, syringic, o-coumaric, p-coumaric, caffeic, sinapic, ferulic, salicylic and chlorogenic) were separated within 10 minutes. Chromatographic separation of these phenolic acids was carried out on an Eclipse XBD C8 column using a mobile phase gradient (acetonitrile / methanol / water / 0.1% phosphoric acid); all were separated within 25 minutes. Electrophoretic and chromatographic determinations of ferulic and chlorogenic acids were compared on barley, malt, and potato samples. The methods' characteristics were: linearity (1 -20 mg ml and 0.2 -4 mg ml -1), accuracy (recovery 94 ± 5% and 96 ± 4%), intra-assay repeatability (4.1% and 3.5%), and detection limit (0.2 and 0.02 mg ml -1 ). Warsaw and Springer-Verlag Berlin Heidelberg. © Versita

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Determination of phenolic acids by capillary zone electrophoresis and HPLC

et al. 2008

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“…Between them, noteworthy are: barley [ 10 ], buckwheat [ 3 ] (although it is not a cereal grain, it is usually grouped with other cereals because of a similarity in cultivation and utilization) and peas [ 7 ]. Grains of barley and buckwheat are used to produce frequently consumed groats and flakes [ 3 , 10 , 11 ] and pea seeds are consumed by humans principally as green immature seeds [ 7 , 11 ]. Phenolic acids are the most important and the largest group of antioxidants in terms of incidence in cereal grains [ 6 , 10 , 11 ] and peas [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

Klepacka

Gujska

Michalak

2011

Plant Foods Hum Nutr

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The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.

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“…3 Capillary electrophoresis (CE) with high resolution and a small sample volume has been proved to be a powerful separation technique in the fields of analytical chemistry and bioanalytical chemistry. 10 CE 11,12 and microchip micellar electrokinetic chromatography 13 were developed for the resolution of other antioxidants in edible grain derivatives, other phenolic compounds in extra-virgin olive oil and PG, respectively. The amperometric detection technique is a popular method for the determination of various species with electrochemical activity.…”

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confidence: 99%

Capillary Electrophoresis-Amperometric Determination of Antioxidant Propyl Gallate and Butylated Hydroxyanisole in Foods

Qian

Gao

et al. 2007

ANAL. SCI.

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Antioxidants, both synthetic and of natural origin, are widely applied to prevent the oxidative degradation of processed foods. Propyl gallate and butylated hydroxyanisole, as synthetic phenolic antioxidants, display high chemical activity for suppressing chain initiation, or breaking chain propagation of the peroxidation of unsaturated fatty acids. 1 Their molecular structures are shown in Fig. 1. Although they are powerful for protecting product quality in food distribution, excess antioxidants added to food might produce toxicities or mutagenicities, and thus harm the health of people. In most countries, the contents of phenolic antioxidants in processed food are strictly limited. Thus, the development of new analytical techniques for the fast determination of those antioxidants in food science has seen a huge recent increase as the result of an increased concern of consumers about food safety. 3 In general, the combination of two synthetic antioxidants is more effective than a single antioxidant used for food samples. Thus, difficulties have been encountered in the determination and separation of antioxidants due to a chemical similarity of the analytes, 4-6 which have resulted in mutual interference. Several detection methods without previous separation have been studied. With the aid of chemometrics approaches, the electroanalytical-voltammetric technique 1 and spectrophotometry 2 were employed to analyze antioxidants. Based on a joining of the stopped-flow mixing technique and a diode-array detector, photometric methodology was used for the simultaneous determination of BHA and PG. 7,8 Also, a continuous-flow injection means was described for the determination of two binary mixtures of the antioxidants in foods and cosmetics. Although many approaches for the analysis of PG and BHA reported above seem to be relatively simple, complicated calculations and a large volume sample requirement were the main problems concerning the detection process. Thus, the development of a faster, cleaner and simpler analytical procedure for the simultaneous determination of BHA and PG in food samples is very necessary in order to meet the demand Capillary electrophoretic separation coupled with end-column amperometric detection for the simultaneous quantification of butylated hydroxyanisole (BHA) and propyl gallate (PG) in food was developed. Important factors affecting separation and detection, such as the running buffer, separation voltage, and detection potential, were investigated in detail. An improved working electrode preparation method was used, where a carbon disk of 33 μm in diameter was sealed in a tip and positioned opposite the outlet of a capillary. The experiments indicated that the preparation method was simple, and the obtained electrode exhibited good flexibility and stability for the determination of phenolic antioxidants. The separation was carried out within 5 min using a 50 cm length capillary, with a solution containing 5 mM phosphate and 5 mM borax of pH 8.84 as a separation buffer, and a separation p...

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Determination of antioxidants in edible grain derivatives from the Canary Islands by capillary electrophoresis

Cited by 29 publications

References 21 publications

Determination of phenolic acids by capillary zone electrophoresis and HPLC

Determination of phenolic acids by capillary zone electrophoresis and HPLC

Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

Capillary Electrophoresis-Amperometric Determination of Antioxidant Propyl Gallate and Butylated Hydroxyanisole in Foods

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