Development of a HPLC method for the simultaneous analysis of riboflavin and other flavin compounds in liquid milk and milk products

Abstract

A High Performance Liquid Chromatography method with fluorescence detection was developed for the quantification of riboflavin (RF), flavin mononucleotide (FMN), flavin adenine dinucleotide (FAD) and their photodegradation products, lumichrome (LC) and lumiflavin (LF), in liquid milk and milk products. Both sample preparation and chromatographic separation were studied in order to avoid acidic having conditions that proved to affect flavin stability and degrade FAD into FMN. The sample preparation includes centrifugal skimming and ultrafiltration steps and is suitable for routine application. Linear response was obtained for individual flavins in the respective concentration ranges of interest and relative standard deviation (RSD) was lower than 5%, except for FAD (RSD 11%). The recovery ranged between 80-100%. The proposed method proved to be suitable for assessing flavins in commercial liquid milk and fermented milk products, and for monitoring the degradation of FAD, FMN and RF and the formation of LF and LC in bottled milk exposed to light during shelf storage.

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

“…The method reported by Fracassetti et al [51] was applied for the measurement of RF content with some modifications [17]. Briefly, sample solutions were passed through a 0.22-µm PVDF filter (Millipore, Billerica, MA, USA) and 50 µL aliquot was injected in an Acquity HClass UPLC (Waters, Milford, MA, USA) system equipped with a photo diode array detector 2996 (Waters).…”

Investigating the Role of Antioxidant Compounds in Riboflavin-Mediated Photo-Oxidation of Methionine: A 1H-NMR Approach

“…A light-induced defect called sunlight flavor or light-struck taste (LST) is known in wine, 1 beer, 2 and milk. 3 , 4 In wine, the photodegradative phenomena involve riboflavin (RF) and hit methionine (Met) with the consequent formation of sulfur-containing compounds, namely methanethiol and dimethyl disulfide. 5 , 6 The presence of RF in wine is mostly due to yeast metabolism and its concentration can exceed 150 μg/L depending on the yeast strain.…”

Recent Techniques in Nutrient Analysis for Food Composition Database

“…However, the disadvantage is time-consuming [ 124 ]. Recently, most widely used analytical method for B complex vitamin analysis are HPLC coupled with UV [ 110 , 116 ], FLD [ 104 , 106 , 108 , 123 ], DAD [ 115 ] and ED [ 109 ] detectors. However, the application of LC-MS/MS method for vitamins analysis has been increased due to its higher sensitivity and specificity especially in complex matrices allowing multivitamin analysis [ 117 , 118 ].…”