Identification and Validation of Synthetic Phenolic Antioxidants in Various Foods Commonly Consumed in Malaysia by HPLC

Abstract

This study was conducted in order to identify the presence of four synthetic phenolic antioxidants (SPAs): propyl gallate (PG), tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) in various food stuffs that are commonly consumed in Malaysia. The identification method was optimized and validated before it was applied to the analyses of eighty three food samples which include chewing gum, chili sauce, cereal-based snack food, noodles, potato snack, cereal breakfast, oat, biscuit, cookie, coffee, junk food, seaweed, nut, chocolate, apple juice, orange juice and blackcurrant juice. Twenty nine food samples contained SPAs either singly or in combination. The chromatography conditions such as elution method, flow rate and wavelength were optimized. Good linearity ranges (1–300 mgL–1) were found for all the four phenolic antioxidants. RSD for repeatability and reproducibility ranged from 0.15–0.84% for both precision analyses. LOD and LOQ ranged from 0.02–0.67 and 0.06–2.03 mgL–1, respectively. Recoveries of the four SPAs ranged from 80.4 to 119.0% when selected food items spiked at 10, 50, and 100 mgL–1.

Current Strategies for Studying the Natural and Synthetic Bioactive Compounds in Food by Chromatographic Separation Techniques

“…Numerous studies indicate that HPLC is the method of choice due to its precision and sensitivity for the determination and quantification of natural as well as synthetic antioxidants in various food/food products [45][46][47][59][60][61][62][63][64]. The main group of antioxidants investigated were phenolic compounds, especially phenolic acids, catechins, and flavonoids.…”

“…Therefore the identification and assessment of antioxidant activity of different edible plant samples containing these bioactive compounds and their derivatives using highperformance liquid chromatography have been extensively investigated in the two last years. For example Yue et al [45] developed and validated an HPLC-DAD method for the identification of selected synthetic phenolic antioxidants (SPAs) in chewing gum, noodle, snacks, nut, chocolate, fruit juices, coffee, oat, and biscuits. An interesting study performed by Cheung et al [59] shows the utility of this technique for the determination of phenolic acids (16) and flavonoids (14) profiles in honey samples, thus for quality control of honey.…”