Developing and validation of an HPLC-DAD method for the determination of eight phenolic constituents in extract of different wine species

Acar, Ebru Türköz; Celep, Mehmet Engin; Charehsaz, Mohammad; Akyüz, Gülşah Selin; Yeşilada, Erdem

doi:10.4274/tjps.54154

Cited by 5 publications

(7 citation statements)

References 30 publications

(45 reference statements)

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“…The identification and quantification of the individual phenolic compounds were carried out using an Agilent-1260 HPLC (USA) equipped with a C18 column (Kinetex ® 5 µm EVO 100 × 4.6 mm, Phenomenex, Torrance, CA, USA) [ 19 ]. In brief, 5 g of Chinese sweet tea extract was dissolved in 50 mL of methanol and centrifuged at 6000× g for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abdel-Hamid

Huang

Suzuki

et al. 2020

Foods

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Rubus suavissimus S. Lee leaves, also known as Chinese sweet tea or Tiancha, are used in folk medicine in southern China. This study evaluated the impact of the addition of Chinese sweet tea extract (0.25%, 0.5%, and 1%) on the chemical composition, organoleptic properties, yogurt culture viability, and biological activities (i.e., antioxidant, anticancer, and antihypertensive activities) of yogurt. Seven phenolic compounds were reported in Chinese sweet tea for the first time. The numbers of the yogurt culture were similar across all yogurt treatments. The yogurt supernatant with 0.25%, 0.5%, and 1% Chinese sweet tea extract had a total phenolic content that was 3.6-, 6.1-, and 11.2-fold higher, respectively, than that of the control yogurt. The biological activities were significantly increased by the addition of Chinese sweet tea extract: Yogurt with the addition of 1% Chinese sweet tea extract had the highest biological activities in terms of the antioxidant activity (92.43%), antihypertensive activity (82.03%), and inhibition of the Caco-2 cell line (67.46%). Yogurt with the addition of 0.5% Chinese sweet tea extract received the highest aroma and overall acceptability scores. Overall, Chinese sweet tea extract is a promising food ingredient for producing functional yogurt products that may substantially contribute to reducing the risk of developing chronic diseases such as cancer and cardiovascular disease.

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Section: Methodsmentioning

confidence: 99%

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Abdel-Hamid

Huang

Suzuki

et al. 2020

Foods

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“…Column B (deactivated, endcapped monomeric C18, high-purity silica) was tested using methanol in the presence and absence of ethyl acetate mixed with either phosphoric acid or acetic acid as mobile phases modified from a previous report [ 33 ]. The separation was performed with ethyl acetate added to the mobile phase gave sharper peak shapes (C, EGCG, and GCG) than those with ethyl acetate absent [ 34 , 35 , 36 ].…”

Section: Resultsmentioning

confidence: 99%

Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand)

et al. 2021

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High performance liquid chromatography (HPLC) for catechins and related compounds in Miang (traditional Lanna fermented tea leaf) was developed to overcome the matrices during the fermentation process. We investigated a variety of columns and elution conditions to determine seven catechins, namely (+)-catechin, (−)-gallocatechin, (−)-epigallocatechin, (−)-epicatechin, (−)-epigallocatechin gallate, (−)-gallocatechin gallate, (−)-epicatechin gallate, as well as gallic acid and caffeine, resulting in the development of reproducible systems for analyses that overcome sample matrices. Among the three reversed-phase columns, column C (deactivated, with extra dense bonding, double endcapped monomeric C18, high-purity silica at 3.0 mm × 250 mm and a 5 µm particle size) significantly improved the separation between Miang catechins in the presence of acid in the mobile phase within a shorter analysis time. The validation method showed effective linearity, precision, accuracy, and limits of detection and quantitation. The validated system was adequate for the qualitative and quantitative measurement of seven active catechins, including gallic acid and caffeine in Miang, during the fermentation process and standardization of Miang extracts. The latter contain catechins and related compounds that are further developed into natural active pharmaceutical ingredients (natural APIs) for cosmeceutical and nutraceutical products.

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“…Currently, many different techniques are used to isolate GA. An overview of the representative GA isolation conditions is presented in Table 3 . These include classical approaches, such as distillation [ 109 ], maceration [ 88 , 89 , 90 , 91 , 92 , 94 , 97 , 100 , 101 , 103 , 106 , 108 , 109 , 112 , 116 , 118 , 120 , 123 ], reflux extraction [ 27 , 93 , 103 , 106 , 107 , 114 ], reactive extraction [ 102 ], enzyme-assisted or polyamide membranes extraction [ 101 ] as well as newer and more advanced ones, such as ultrasound-assisted extraction [ 98 , 99 , 115 , 122 ], microwave-assisted extraction [ 103 , 111 ], and simpler and miniaturized techniques such as LLME [ 118 ], SPE [ 114 ], or MSPD [ 113 ].…”

Section: Isolation and Determination Of Gallic Acidmentioning

confidence: 99%

“…Determination of gallic acid by column chromatography is most often performed using high-performance liquid chromatography (HPLC) [ 26 , 29 , 64 , 83 , 88 , 89 , 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 102 , 103 ], although its more advanced form, i.e., ultra-performance liquid chromatography (UPLC), is also used [ 28 ]. These techniques allow the determination of very low analyte concentrations in the presence of sometimes many co-eluting components, often with the properties very similar to these of GA. Their great advantage in the analysis of compounds in plant and biological matrices is the wide range of commercially available columns, which allows one to control the selectivity of the separation process depending on the needs of a given analytical challenge and, owing to the high separation efficiency, the use of smaller amounts of solvents.…”

Section: Isolation and Determination Of Gallic Acidmentioning

confidence: 99%

“…These techniques allow the determination of very low analyte concentrations in the presence of sometimes many co-eluting components, often with the properties very similar to these of GA. Their great advantage in the analysis of compounds in plant and biological matrices is the wide range of commercially available columns, which allows one to control the selectivity of the separation process depending on the needs of a given analytical challenge and, owing to the high separation efficiency, the use of smaller amounts of solvents. It should also be remembered that liquid column chromatography does not usually require derivatization of the substances to be determined because, due to the natural ability of most biologically active compounds of natural origin to absorb electromagnetic radiation, separations are most often monitored using a UV [ 90 , 91 , 92 , 93 , 94 , 95 , 96 , 97 , 98 , 99 , 100 , 101 , 103 ] or DAD [ 88 , 99 , 102 ] detector. Considering all the above unique properties, HPLC is recognized as one of the standard methods for the analysis of many compounds, including gallic acid analysis.…”

Section: Isolation and Determination Of Gallic Acidmentioning

confidence: 99%

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A Concise Profile of Gallic Acid—From Its Natural Sources through Biological Properties and Chemical Methods of Determination

Olszowy

Wianowska

2023

Molecules

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Nature is a valuable source of anti-oxidants that have a health-promoting effect by inhibiting various undesirable changes leading to cell degradation and, consequently, potential disease ailments. One of them is gallic acid which has been used as a healing agent since ancient times. Currently, due to various beneficial properties, this compound is considered to be one of the main phenolic acids of great importance in numerous industries. It is commonly used as a substance protecting against the harmful effects of UV radiation, an astringent in cosmetic preparations, and a preservative in food products. Therefore, gallic acid is now deemed essential for both human health and industry. Increasingly better methods of its isolation and analysis are being developed, and new solutions are being sought to increase its production. This review, presenting a concise characterization of gallic acid, updates the knowledge about its various biological activities and methods used for its isolation and determination, including chromatographic and non-chromatographic methods.

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Developing and validation of an HPLC-DAD method for the determination of eight phenolic constituents in extract of different wine species

Cited by 5 publications

References 30 publications

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Development of a Multifunction Set Yogurt Using Rubus suavissimus S. Lee (Chinese Sweet Tea) Extract

Development of HPLC Method for Catechins and Related Compounds Determination and Standardization in Miang (Traditional Lanna Fermented Tea Leaf in Northern Thailand)

A Concise Profile of Gallic Acid—From Its Natural Sources through Biological Properties and Chemical Methods of Determination

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