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Eight synthetic food colours were analysed by green liquid chromatography. Green liquid chromatography is an environmentally friendly technique which does not use organic solvents in the extraction procedure or in the chromatographic method. Analysis was carried out for the following colours: tartrazine (E102), indigotine (E132), Quinoline Yellow (E104), Ponceau 4R (E124), Sunset Yellow (E110), Brilliant Blue (E133), Allura Red (E129) and carmoisine (E122) in four different foods: cookies, coloured rice, saffron and fruit juice. The method was performed on an Eurospher-100 C8 (5 μm, 4.6 × 250 mm) column with ultraviolet (UV)-VIS detection and validated by determining the calibration lines, measurement of recovery, precision, and limits of quantification and detection (LODs and LOQs). LOD ranged from 0.04 mg kg⁻¹ for E102 to 1.00 mg kg⁻¹ for E122; LOQ ranged from 0.06 mg kg⁻¹ for E102 to 1.12 mg kg⁻¹ for E122. The levels of colours in foods were compared with Iranian National Standards, but only 7.5% of cookies, 30% of coloured rice, 8% of saffron and 12% of juice samples were in compliance with these standards. Tartrazine is prohibited in Iran, but it was found as the most prevalent food colour in the samples analysed. The results of these tests confirmed that HPLC avoiding the use of organic solvents is a suitable method and can be used for quantitative analyses or screening of food samples for synthetic food colours.

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Recently, pomegranate (Punica granatum L.) was demonstrated to be high in antioxidant activity and strong in phenolic, flavonoid and tannin contents in its fruit, flower and also aerial part. In this paper six cultivars of Iranian pomegranate flower including Ghojagh, Rabbab, Malas, Shishegap, Danesiah and Golnar have been investigated. The maximum amount of total phenolic was detected in Ghojagh (25.94 mg·GAEg

Tragopogon graminifoliusDC. (TG), Compositae family, is traditionally used for the treatment of various diseases like gastrointestinal and hepatic disorders. The aim of the present study is to standardize extracts from TG used for preparation of different dosage forms in traditional Iranian medicine (TIM) based on phenolic compounds. For this purpose, total phenolic content and some phenolic compounds were determined in ethanolic extracts from aerial part and root of TG by HPLC method. Furthermore, antioxidant activity was evaluated using DPPH-HPLC methods. Caffeic acid, gallic acid,ρ-coumaric acid, ferulic acid, and catechin were detected in root and aerial part of TG.ρ-Coumaric acid (6.357 ± 0.014 mg·g−1) was dominant phenolic compound in aerial part followed by ferulic acid (1.24 ± 0.018 mg·g−1). Also,ρ-coumaric acid (2.685 ± 0.031 mg·g−1) was highly abundant in root, followed by catechin (2.067 ± 0.021 mg·g−1). Antioxidant activity of root extract (460.45 ± 0.78 µg Vit.E.E·mL−1) was better than that of aerial part. Generally, phenolic compounds are one of the major constituents of TG and could be used as markers for standardization of dosage forms prepared from this plant. Also, TG demonstrated significant antioxidant activity using DPPH-HPLC method. Phenolic compounds of TG may be responsible for its marked antioxidant properties.

Purpose: To employ high performance liquid chromatography (HPLC)

Purpose: To monitor changes in fatty acid profiles of brown and yellow varieties of flaxseeds in the raw and roasted states using gas chromatography (GC

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