Validated high-performance thin-layer chromatography (HPTLC) method for quantification of vanillin β-<scp>d</scp>-glucoside, and Four major phenolic compounds in vanilla<i>(vanilla planifolia)</i>fruits, beans, and extracts

Paillat, Lionel; Périchet, Christine; Lavoine, Sophie; Meierhenrich, Uwe J.; Fernández, Xavier

doi:10.1556/jpc.25.2012.4.3

Cited by 10 publications

(2 citation statements)

References 17 publications

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“…HPTLC was accomplished according to a modified version of the methodology published by Paillat, et al, [51]. At the beginning volumes of standard solutions of ferulic acid, p -hydroxybenzaldehyde (PHB), p -hydroxybenzoic acid (APHB), p -cresol, p -creosol, and vanillic acid (722820, 54590, 54630, 61030, 41340, and 68654, Sigma-Aldrich, Química S.A. de C.V.) were applied at a concentration of 3 mg/mL.…”

Section: Methodsmentioning

confidence: 99%

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

et al. 2019

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Soluble or fermentable fibre has prebiotic effects that can be used in the food industry to modify the composition of microbiota species to benefit human health. Prebiotics mostly target Bifidobacterium and Lactobacillus strains, among others, which can fight against chronic diseases since colonic fermentation produces short chain fatty acids (SCFAs). The present work studied the changes produced in the fibre and polyphenolic compounds during in vitro digestion of gel (AV) and a polysaccharide extract (AP) from Aloe vera, after which, these fractions were subjected to in vitro colonic fermentation to evaluate the changes in antioxidant capacity and SCFAs production during the fermentation. The results showed that the phenolic compounds increased during digestion, but were reduced in fermentation, as a consequence, the antioxidant activity increased significantly in AV and AP after the digestion. On the other hand, during in vitro colon fermentation, the unfermented fibre of AV and AP responded as lactulose and the total volume of gas produced, which indicates the possible use of Aloe vera and polysaccharide extract as prebiotics.

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Section: Methodsmentioning

confidence: 99%

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

et al. 2019

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“…Therefore, vanillin concentrations should be carefully controlled during food production. Liquid chromatography [5,6] and liquid chromatography coupled with solid-phase microextraction of vanillin and methyl vanillin [7], gas chromatography [8,9] with UV spectrophotometry [10,11], and mass spectrometry are often used for vanillin analysis in the food industry [12]. However, these methods usually involve time-consuming sample preparation, expensive procedures, and bulky equipment.…”

Section: Original Paper Introductionmentioning

confidence: 99%

Aptamer based vanillin sensor using an ion-sensitive field-effect transistor

et al. 2017

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An aptamer for vanillin was obtained and then used for the development of an aptasensor based on an ion-sensitive field-effect transistor (ISFET). This aptamer (a single-stranded DNA;ssDNA) was selected using the Capture-SELEX protocol, which suites well for selection of aptamers to small molecules. Among six aptamer candidates, the aptamer Van_74 with the highest affinity for vanillin was chosen (elution of 35% of the aptamer from a solid support in the presence of 2 mM of vanillin). Van_74 was characterized using nondenaturating PAGE of washouts from magnetic beads. It is shown that Van_74 binds to vanillin with an dissociation constant of >7.8 μM (determined by nondenaturating PAGE) and it was specific to vanillin in comparison with interferents: benzaldehyde, guaiacol, furaneol, ethyl guaiacol and ethyl vanillin. Also it was shown that change of buffer composition greatly affected the binding ability of Van_74. For biosensor fabrication aptamer was immobilised on the TaO-sensitive surface of the ISFET via "click-chemistry". Detection scheme implied dehybridisation of the ssDNA probe from the aptamer and release in the solution during the addition of vanillin. As a result, the surface potential increase upon vanillin binding with the aptamer was detected by the transistor. The biosensor had a detection limit of 1.55 × 10 M and a dynamic range from 1.55 × 10 M to 1 × 10 M. Effective constant K for vanillin binding on biosensor surface was calculated to be (9 ± 3) × 10 M. This allows selective detection of vanillin in the mixture of interferents and in samples of coffee extract. Graphical abstract A biosensor for vanillin was developed on the basis of an aptamer that was obtained via Capture-SELEX and by using an ISFET. This biosensor can be used for vanillin detection in presence of interferents and in real sample using an approach of ssDNA probe dehybridization.

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Vanilla

2017

Natural Food Flavors and Colorants

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Validated high-performance thin-layer chromatography (HPTLC) method for quantification of vanillin β-d-glucoside, and Four major phenolic compounds in vanilla(vanilla planifolia)fruits, beans, and extracts

Cited by 10 publications

References 17 publications

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Aptamer based vanillin sensor using an ion-sensitive field-effect transistor

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