Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet

Balli, Diletta; Bellumori, Maria; Orlandini, Serena; Cecchi, Lorenzo; Mani, Elisa; Pieraccini, Giuseppe; Mulinacci, Nádia; Innocenti, Marzia

doi:10.1016/j.foodchem.2019.125393

Cited by 29 publications

(29 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Acidic hydrolysis guaranteed a recovery of the same phenols detected after the basic procedure but in a higher amount, i.e., 193.6 mg/100 g instead of 149.3 mg/100 g (Table 3). Our results confirm that flavonoids in millet are almost completely present in free forms, in agreement with previous findings [25]; this makes them more stable in acidic conditions, with 111.6 mg/100 g recovered flavonoids compared to 71.9 mg/100 g obtained in a basic medium. Analogously, the acidic hydrolysis guaranteed a higher release of cinnamic derivatives bound to cell wall structures, reaching 82 mg/100 g.…”

Section: All the Molecules Listed Insupporting

confidence: 93%

“…Table 1; c = cinnamic derivatives; f = flavonoids. All the molecules listed in Table 1 and recognized by HPLC-DAD and MS analysis have already been identified in millet [25]. Chromatographic profiles showed differences in relative abundances among the three batches, while with regard to cinnamic derivatives, compound c5, identified as ferulic acid, was only present in M1 and M3 ( Figure 1b).…”

Section: Phenolic Characterization Of Nonfermented Floursmentioning

confidence: 93%

“…The basic hydrolysis was carried out with the aid of ultrasound, as previously described [24]; 1 g of flour was treated with 25 mL of NaOH 0.1 M in MeOH/H 2 O 7:3 v/v and sonicated (40 MHz) for 1 h at 60 • C; the pH was neutralized with acetic acid, the suspension centrifuged at 5000 rpm for 10 min, and the supernatant was recovered (Method B). The samples of M1 and M2 with the corresponding fermented products after 72 h of fermentation (FM1-T3 and FM2-T3) were also treated with an optimized acidic hydrolysis for the recovery of total phenols by applying only a single extractive step according to the method described by Balli et al [25]. Briefly, 1 g of defatted flour was suspended in 25 mL of acidified MeOH (1.20 M by H 2 SO 4 ), the solution was sonicated for 180 min at 55 • C, and the sample was then centrifuged at 5000 rpm for 10 min (Method A).…”

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

“…The HPLC-DAD-MS analyses of the phenolic extracts were performed according to a method described by Balli et al [25]. The HPLC-DAD-MS system was from Waters, and comprised a 2695 HPLC, 2996 PAD, and 4 microtm MS equipped with Zspray ESI source.…”

Section: Ms Analysismentioning

confidence: 99%

“…Table 2 shows M1 to be the richest in terms of total phenols (149.3 mg/100 g), while for bound phenols, calculated as a difference between total and free phenols, M3 was the richest one (59.7 mg/100 g). To better evaluate the amount of bound phenols, M1 was also treated with an acidic hydrolysis which was recently optimized on a millet sample by the Response Surface Methodology according to Balli et al [25]. Acidic hydrolysis guaranteed a recovery of the same phenols detected after the basic procedure but in a higher amount, i.e., 193.6 mg/100 g instead of 149.3 mg/100 g (Table 3).…”

Section: All the Molecules Listed Inmentioning

confidence: 99%

See 4 more Smart Citations

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Balli

Bellumori

Pucci

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H 2 SO 4 ) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2"-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.

show abstract

Section: All the Molecules Listed Insupporting

confidence: 93%

Section: Phenolic Characterization Of Nonfermented Floursmentioning

confidence: 93%

Section: Extraction Of Phenolic Compoundsmentioning

confidence: 99%

Section: Ms Analysismentioning

confidence: 99%

Section: All the Molecules Listed Inmentioning

confidence: 99%

See 3 more Smart Citations

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Balli

Bellumori

Pucci

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

Application of Quality-by-Design Approach in the Analytical Method Development for Quantification of Sugars in Sugarcane Honey by Reversed-Phase Liquid Chromatography

2020

View full text Add to dashboard Cite

Produced in Madeira Island from regional sugarcane cultivars through a traditional manufacturing and storage process, sugarcane honey (SCH) is a black syrup recognized by its excellent quality. Its economic value has led to the emergence of adulterated SCH, whereby the identification of molecular markers became an essential task in order to overcome the fraudulent activities, protect its authenticity, and guarantee the consumer safety. In the present study, an analytical strategy based on ultrasound-assisted liquidliquid extraction (USA-LLE) followed by reversed-phase liquid chromatography with a refractive index detector (LC-RI) was developed for the determination of sugars (glucose, fructose, sucrose, xylose, and mannose) in SCH samples from certified producers, supported on analytical quality-by-design (AQbD) approach, as a useful tool to establish its typicality. The application of AQbD was based on analytical risk assessment, multivariate statistics and quality control procedures for definition of the Method Operable Design Region (MODR). The optimal conditions into MODR were accomplished using BEH Amide column operating at a temperature of 80 °C and a flow rate of 300 μL min −1 , with a mobile phase composed by acetone and water (85:15, v v −1 ) at a flow rate of 1.0 mL min −1 . The robustness was determined by Monte Carlo simulation and capability analysis. The concentration-response function for all sugars was described by polynomial models. Accuracy was presented by recovery values between 98.2 and 119.5%. The analytical figures of merit validated the utility of AQbD in the systematic design of a LC-RI method with fine sensitivity for sugar analysis in SCH.

show abstract

Extraction and Quantification of Bioactive Phenolic Compounds in Olive Oil by Acid Hydrolysis Method

et al. 2022

View full text Add to dashboard Cite

Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet

Cited by 29 publications

References 37 publications

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet

Application of Quality-by-Design Approach in the Analytical Method Development for Quantification of Sugars in Sugarcane Honey by Reversed-Phase Liquid Chromatography

Extraction and Quantification of Bioactive Phenolic Compounds in Olive Oil by Acid Hydrolysis Method

Contact Info

Product

Resources

About