The optimisation of analytical parameters for routine profiling of antioxidants in complex mixture by HPLC coupled post-column derivatisation - Publication - Bridge of Knowledge

Your account

login

Search

The optimisation of analytical parameters for routine profiling of antioxidants in complex mixture by HPLC coupled post-column derivatisation

Abstract

Introduction: The wide application of natural and artificial antioxidants in food, cosmetic and pharmaceutical industry as well as the recognition of the importance of food antioxidants for supporting human health created demand for reliable and industrially applicable methods of determining antioxidative activity. This requirement can be fullfilled with the recently proposed HPLC-post-column derivatisation approach enabling the rapid measurements of antioxidative potential along with profiling antioxidants in complex mixtures.Objective: To employ the commercially available post-column derivatisation device for the on-line detection of antioxidants and to opimise analytical parameters enabling its application for routine profiling of antioxidants in complex mixtures as those of plant or food origin.Methodology: The mixtures of standards and fruit extracts were resolved using optimised HPLC method followed by the on-line derivatisation of analytes in PCX post-column derivatisation instrument. Such parameters as type of indicator reagent (ABTS, DPPH, Folin-Ciocalteu), its concentration and temperature of derivatisation reaction were investigated. The determinations of TE values were compared with those obtained by corresponding bulk spectrophotometric tests. Results: The study confirms that the commericially HPLC-coupled post-column derivatisation instruments are suitable for routine on-line detection of antioxidants in complex mixtures and the determination of their TE values. The analytical parameters optimised here appear to represent a ready-to-use toolbox for the food and pharmaceutical industries, enabling the monitoring of bioactive substances along the production line and during storage, and the characterisation of plant material by creating chromatographic profiles supplemented with antioxidant fingerprints.

Citations

  • 4 0

    CrossRef

  • 0

    Web of Science

  • 4 1

    Scopus

Authors (4)

Cite as

Full text

download paper
downloaded 73 times
Publication version
Accepted or Published Version
License
Copyright (2011 John Wiley & Sons, Ltd.)

Keywords

Details

Category:
Articles
Type:
artykuł w czasopiśmie wyróżnionym w JCR
Published in:
PHYTOCHEMICAL ANALYSIS no. 22, edition 5, pages 392 - 402,
ISSN: 0958-0344
Language:
English
Publication year:
2011
Bibliographic description:
Kusznierewicz B., Piasek A., Bartoszek-Pączkowska A., Namieśnik J.: The optimisation of analytical parameters for routine profiling of antioxidants in complex mixture by HPLC coupled post-column derivatisation// PHYTOCHEMICAL ANALYSIS. -Vol. 22, iss. 5 (2011), s.392-402
DOI:
Digital Object Identifier (open in new tab) 10.1002/pca.1294
Bibliography: test
  1. Bartasiute A, Westerink BHC, Verpoorte E, Niederländer HAG. 2007. Improving the in vivo predictability of an on-line HPLC stable free radical decoloration assay for antioxidant activity in methanol-buffer medium. Free Rad Biol Med 42: 413-423. open in new tab
  2. Borges G, Degeneve A, Mullen W, Crozier A. 2010. Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries. J Agric Food Chem 58: 3901-3909. open in new tab
  3. Cardeñosa R, Mohamed R, Pineda M, Aguilar M. 2002. On-line HPLC detection of tocopherols and other antioxidants through the formation of a phosphomolybdenum complex. J Agric Food Chem 5: 3390-3395. open in new tab
  4. Dapkevicius A, van Beek TA, Niederländer HAG. 2001. Evaluation and comparison of two improved techniques for the on-line detection of antioxidants in liquid chromatography eluates. J Chromatogr A 912: 73-82. open in new tab
  5. Exarchou V, Fiamegos YC, van Beek TA, Nanos C, Vervoort J. 2006. Hyphenated chromatographic techniques for the rapid screening and identification of antioxidants in methanolic extracts of pharmaceutically used plants. J Chromatogr A 1112: 293-302. open in new tab
  6. Huang D, Ou B, Prior RI. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53: 1841-1856. open in new tab
  7. IFU 1998. International Federation of Fruit Juice Producers (1998). IFU method 71: Anthocyanins by HPLC. IFU, Zug, Switzerland. open in new tab
  8. Jayaraman J, Veerappan M, Namasivayam N. 2009. Potential beneficial effect of naringenin on lipid peroxidation and antioxidant status in rats with ethanol-induced hepatotoxicity. J Pharm Pharmacol 61: 1383-1390. open in new tab
  9. Koleva II, Niederländer HAG, van Beek TA. 2000. An on-line HPLC method for detection of radical scavenging compounds in complex mixtures. Anal Chem 72: 2323-2328. open in new tab
  10. Koleva II, Niederländer HAG, van Beek TA. 2001. Application of ABTS radical cation for selective on-line detection of radical scavengers in HPLC eluates. Anal Chem 73: 3373-3381. open in new tab
  11. Kool J, Van Liempd SM, Harmsen S, Schenk T, Irth H, Commandeur JNM, Vermeulen NPE. 2007. An on-line post-column detection system for the detection of reactive-oxygen species-producing compounds and antioxidants in mixtures. Anal Bioanal Chem 388: 871-879. open in new tab
  12. Kusznierewicz B, Smiechowska A, Bartoszek A, Namiesnik J. 2008. The effect of heating and fermenting on antioxidant properties of white cabbage. Food Chem 108: 853-861. open in new tab
  13. Li YO, Lam J, Diosady LL, Jankowski S. 2009. Antioxidant system for the preservation of vitamin A in Ultra Rice. Food Nutr Bull 30: 82-89. open in new tab
  14. Milasiene R, Sawicka K, Kornysova O, Ligor M, Maruska A, Buszewski B. 2007. Evaluation of antioxidactivity of green and black tea (Camellia sinesis) and rooibos (Aspalathus linearis) tea extracts by means of HPLC with reaction detector. Ars Separatoria Acta 5: 27-33.
  15. Mnatsakanyan M, Goodie TA, Conlan XA, Francis PS, McDermott GP, Barnett NW, Shock D, Gritti F, Guiochon G, Shalliker RA. 2010. High performance liquid chromatography with two simultaneous on-line antioxidant assays: Evaluation and comparison of espresso coffees. Talanta 81: 837-842. open in new tab
  16. Moon JK, Shibamoto T. 2009. Antioxidant assays for plant and food components. J Agric Food Chem 57: 1655-1666. open in new tab
  17. Niederländer HAG, van Beek TA, Bartasiute A, Koleva II. 2008. Antioxidant activity assays on-line with liquid chromatography. J Chromatogr A 1210: 121-134. open in new tab
  18. Paulovicsova B, Turianica I, Baloghova M, Habanova M. 2008. Assessment of antioxidant properties of drupes. Lucrari stiintifice Zootehnie si Biotehnologii 41: 789-793.
  19. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr 133: 2812-2819. open in new tab
  20. Romanová D, Vachálková A, Cipák L, Ovesná Z, Rauko P. 2001. Study of antioxidant effect of apigenin, luteolin and quercetin by DNA protective method. Neoplasma 48: 104-107. open in new tab
  21. Russin TA, Boye JI, Pham HM, Arcand Y. 2006. Antioxidant properties of genistein in a model edible oil system. J Food Sci 71: C395-C399. open in new tab
  22. Sass-Kiss A, Kiss J, Milotay P, Kerek MM, Toth-Markus M. 2005. Differences in anthocyanin and carotenoid content of fruit and vegetables. Food Res Int 38: 1023-1029 open in new tab
  23. Shi S-Y, Zhou H-H, Zhang Y-P, Jiang X-J, Chen X-Q, Huang K-L. 2009. Coupling HPLC to on-line, post-column (bio)chemical assays for high-resolution screening of bioactive compounds from complex mixtures. Trends Anal Chem 28: 865-877. open in new tab
  24. Shohreh N, Mehrdad H, Mehdi R, Ali TRH. 2008. DNA adducts with antioxidant flavonoids: morin, apigenin, and naringin. DNA Cell Biol 27: 433-442.
  25. Stintzing FC, Trichterborn J, Carle R. 2006. Characterisation of anthocyanin-betalain mixtures for food colouring by chromatic and HPLC-DAD-MS analyses. Food Chem 94: 296-309.. open in new tab
  26. Tuckey NP, Forster ME, Gieseng SP. 2009. Lipid oxidation is inhibited by isoeugenol exposure in chinook Salmon (Oncorhynchus tshawytscha) fillets during storage at 15 degrees C. J Food Sci 74: 333-338.. open in new tab
  27. Tynek M, Szukalska E, Bartoszek A. 2008. Influence of cabbage juices on oxidative changes of rapeseed oil and lard. Eur J Lipid Sci Technol 110: 1142-1149. open in new tab
  28. Valko M, Leibfritz D, Moncol J, Cronin MTD, Mazur M, Telser J. 2007. Free radicals and antioxidants in normal physiological functions and human disease. Int J Biochem Cell Biol 39: 44-84. open in new tab
  29. Walker RB, Everette JD, Bryant QM, Green AM, Abbey YA, Wangila GW. 2010. Reactivity of various compound classes towards the Folin- Ciocalteu reagent. AIP Conf Proc 1229: 16-22. open in new tab
Verified by:
Gdańsk University of Technology

seen 102 times

Recommended for you

Uncertainty of antioxidant profiling in complex mixtures using liquid chromatography involving post-column derivatisation

2014

Application of a commercially available derivatization instrument and commonly used reagents to HPLC on-line determination of antioxidants

2011

The influence of roasting and additional processing on the content of bioactive components in special purpose coffees

2015

Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging

2020
Meta Tags