Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction

Irakli, Maria; Samanidou, Victoria F.; Βiliaderis, Costas G.; Papadoyannis, Ioannis N.

doi:10.1016/j.foodchem.2012.03.046

Cited by 133 publications

(70 citation statements)

References 26 publications

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“…Free phenolics were extracted with 70% aqueous methanol by sonication for 15 min, according to Irakli et al (2012). After centrifugation, the extraction was repeated twice.…”

Section: Extraction Of Free and Bound Phenolicsmentioning

confidence: 99%

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Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativaL.)

Irakli¹,

Samanidou²,

Katsantonis³

et al. 2016

Cereal Research Communications

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Pigmented rice (Oryza sativa L.) genotypes become increasingly important in the agroindustry due to their bioavailable compounds that have the ability to inhibit the formation and/or to reduce the effective concentration of reactive cell-damaging free radicals. This study aimed at determining the concentrations of free, and bound phytochemicals and their antioxidant potential (DPPH and ABTS assays) as well as the vitamin E and carotenoids contents of non-pigmented and pigmented rice genotypes. The results confirmed that the content of total phenolics and flavonoids contents, as well as the antioxidant capacity (DPPH and ABTS assays) of pigmented rice was several-fold greater than non-pigmented ones (4, 4, 3 and 5 times, respectively). Compounds in the free fraction of pigmented rice had higher antioxidant capacity relative to those in the bound form, whereas the non-pigmented rice cultivars exhibited the opposite trend. Ferulic acid was the main phenolic acid of all rice genotypes, whereas black rice contained protocatechuic and vanillic acids in higher contents than red rice and non-pigmented rice genotypes. For vitamin E (tocopherols and tocotrienols) and carotenoids (lutein, zeaxanthin and β-carotene) contents, no obvious concentration differences were observed between non-pigmented and pigmented rice, with the black rice exhibiting the highest carotenoid content. Overall, pigmented rice genotypes contain a remarkable amount of bioactive compounds with high antioxidant capacity; therefore, they have great potential as a source of bioactives for developing functional food products with improved health benefits.

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“…Free phenolics were extracted with 70% aqueous methanol by sonication for 15 min, according to Irakli et al (2012). After centrifugation, the extraction was repeated twice.…”

Section: Extraction Of Free and Bound Phenolicsmentioning

confidence: 99%

“…The composition of phenolic acids of free and bound extracts was performed on an Agilent Technologies 1200 system using the method of Irakli et al (2012). Samples were separated on a Nucleosil 100 C 18 column (250 × 4.6 mm, 5 μm), with a mobile phase gradient of solvent A (1% acetic acid, v/v) and solvent B (methanol).…”

Section: Phenolic Acid Compositionmentioning

confidence: 99%

Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativaL.)

Irakli¹,

Samanidou²,

Katsantonis³

et al. 2016

Cereal Research Communications

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“…[21][22][23][24][25] From the scientific literature it is obvious that the most commonly used techniques for the determination of PAs are high-performance liquid chromatography (HPLC) with UV or DAD detection or liquid chromatography coupled with mass spectrometry (LC-MS). [26][27][28][29] Because of the longer sample preparation process for analysis, using gas chromatography with mass spectrometry (GC-MS) in analysis of phenolic compounds is relatively rare, but in comparison with the other methods mentioned, GC-MS offers several advantages, including complete and high-resolution separation, sensitive detection, unambiguous identification and quantitation of a wide range of phenolics (including all isomers) in one chromatographic run. [30][31][32] The aim of our study was to develop a simple and quantitative extraction method of selected PAs to ensure clean extracts in order to obtain a much more sensitive, selective and accurate GC-MS method for identification and quantitation of both free and bound PAs in red wine samples.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

Ivanović

Razboršek

Kolar

2016

ACSi

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Several phenolic acids (PAs), caffeic, vanillic, syringic, p-coumaric and ferulic acid, found in Slovenian red wines were studied using gas chromatography and mass spectrometry. For isolation of the PAs from wine samples, solid phase extraction using hydrophilic modified styrene -HLB cartridges was used. The bound PAs were extracted after basic hydrolysis and o-coumaric acid was used as the internal standard. The developed method was validated and the linear concentration range for all analytes was from 1 to 100 mg L -1 with correlation coefficients above 0.999. We show that the method is repeatable (RSD<2%), recoveries were above 96%, and LOD and LOQ values were acceptable. In all of the wine samples tested, caffeic and p-coumaric acid were determined to be the predominant PAs (17-72 mg L -1 ), while other compounds were found in lower concentrations. Principal Component Analysis and Cluster Analysis were used to study differences between wines related towards varieties and Slovenian wine regions. The results demonstrate that variety has more influence on PAs content than wine regions in Slovenian red wines.

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“…In turn, only a limited number of the protocols have been developed for the determination of free SA or its derivatives in foods. Moreover, these protocols included complicated and cumbersome multi-step sample processing (Swain et al 1985, required rather sophisticated and expensive equipment (Scotter et al 2007, Gruz et al 2008, or were limited to one group of food products (Paterson et al 2006, Irakli et al 2012.…”

Section: Introductionmentioning

confidence: 99%

“…Taking into consideration that SA is present in foods either in the free or bound form, and presumably the physiological effects of these two forms may be different (Hare et al 2003), it was aimed to elaborate the method in such a manner that it allows the determination of free SA content and the overall amount of salicylates under possibly uniform sample preparation conditions. Especially, that up to date two separate protocols utilizing different extraction conditions were applied for the determination of free SA and free + bound SA content in foods , Irakli et al 2012). In our opinion, such an approach may lead to some data inconsistencies due to possible differences in the free SA extraction levels when two different solvents are used.…”

Section: Introductionmentioning

confidence: 99%

A Simple and Robust Protocol for fast RP-HPLC Determination of Salicylates in Foods

Szkop

Kęszycka

et al. 2016

Food Anal. Methods

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In this methodological report, we present a simple, versatile, and reliable procedure for quantitative determination of free and conjugated forms of salicylic acid (SA) in various food products using reversed phase high-performance liquid chromatography (RP-HPLC) with fluorescence detection. The presented sample preparation protocol is considerably simplified in comparison to procedures applied previously and is based on three simple and fast extraction steps providing a supreme tool for large-scale routine assays. The limits of detection were approximately 0.021 μg g −1 of dried weight for spices, lyophilized fruits, or vegetables, and 0.001 μg ml −1 for beverages. The recoveries of the spiked SA were in the range of 87.6 to 96.6 % for all studied products. Applicability of the method was verified by the analysis of salicylate content in a wide range of products including spices (curry, oregano, red pepper), beverages (beer, brewed tea, milk, wine), lyophilized fruits (apricot, strawberry, watermelon), and vegetables (cucumber, tomato).

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Development and validation of an HPLC-method for determination of free and bound phenolic acids in cereals after solid-phase extraction

Cited by 133 publications

References 26 publications

Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativaL.)

Phytochemical profiles and antioxidant capacity of pigmented and non-pigmented genotypes of rice (Oryza sativaL.)

Simultaneous GC-MS Determination of Free and Bound Phenolic Acids in Slovenian Red Wines and Chemometric Characterization

A Simple and Robust Protocol for fast RP-HPLC Determination of Salicylates in Foods

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