Determination of flavonoid aglycones in several food samples by mixed micellar electrokinetic chromatography

Abstract

The application of mixed micellar electrokinetic chromatography to the separation of ten flavonoid aglycones (catechin, epicatechin, naringenin, morin, fisetin, quercetin, kaempferol, galangin, apigenin, and chrysin) belonging to four different classes (flavanols, flavanones, flavonols, and flavones), and expected to be prominent in commonly consumed foods, has been developed. A micellar system composed of 25 mM SDS and 25 mM sodium cholate buffered at pH 7.0 provided a simultaneous separation of all compounds in less than 20 min. The procedure could be easily adapted to the determination of some flavonoids from each of these classes in real complex samples (propolis, Ginkgo biloba, etc.). The LODs of these compounds were in the range of 1.2-4 microg/mL, and the peak area and migration time repeatabilities were below 6.0 and 3.1%, respectively.

Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis

“…The method described by Herrero-Martínez et al (2007) was selected as a starting point to optimize the separation of polyphenols. This method enables the separation and quantification of several polyphenols in food samples, however it did not consider phenolic acids or other important flavonoids in tomato such as myricetin or rutin; therefore, our objective was to optimize it to provide a joint analysis of phenolic acids and flavonoids.…”

Capillary electrophoresis of natural products: Highlights of the last five years (2006–2010)

“…The wide use of UV detection was also true for food and food contaminants analyses 85, 177, 190, 196–287. However, increasing also were those exploiting CE‐MS 141, 143–145, 146, 148, 288–303.…”

“…A large number of research articles 141–145, 146, 148, 154, 161, 162, 177, 190, 195–309, 336, 337, 376–384 on CE of food/food contaminants came out during the 2006–2010 coverage. Most of these were on the determination of polyphenolic compounds, the most widely distributed secondary metabolites in plants.…”

“…A wide variety of samples were studied such as olive oil 145, 247, olive leaves 144, wines 228, 249, 263, grapes 234, apple and guarana (energy booster in tea, capsule, soda drink) 254, blue honeysuckle fruit 224, orange peel 299, and Prunella vulgaris (a plant used in the manufacture of some functional beverages) 177. Other beverages studied were those prepared with propolis (a resinous substance collected by bees, with antibiotic and antiseptic properties) 146, 241, Salvia officinalis or common sage (psychoactive herb, used in cooking and in herbal medicine) 264, Matricaria recutita or chamomilla (in tea; mild laxative, anti‐inflammatory, anti‐bacterial) 255, and coffee 251. Their analysis usually employed CZE or MEKC in bare fused‐silica capillaries and UV detection.…”

CE and CEC analysis of phytochemicals in herbal medicines

“…Ultrasonic extraction was the most frequently used method due to its efficiency and easy manipulation. Indeed, it was employed in about two‐thirds (180 out of 271 articles) of cited references (Supporting Information Tables 1–7) 4–271. Other conventional extraction methods included reflux 6, 14, 15, 21, 45, 74, 84, 87, 97, 117, 121, 123, 131, 134, 157, 162, 164, 169, 171, 172, 176, 179, 182–184, 205, 212, 227, 235, 236, 259, Soxhlet extraction 23, 89, 91, 128, 131, 244, heating extraction 22, 39, 51...…”