Identification of variety-specific metabolites of basil by high performance thin layer chromatography-assisted metabolic profiling techniques

Wulandari, Windi Putri; Ji, Yongran; Erol, Özlem; Choi, Young Hae

doi:10.1016/j.chroma.2023.464425

Cited by 1 publication

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, they used UV-Vis to determine the Total Anthocyanin Content. Wulandari et al (2023) also used the same TLC plate and UV light for the chemical profiling of anthocyanin content in four basil cultivars [110]. The research compares TLC results with 1H NMR data, revealing comparable separation power.…”

Section: Thin-layer Chromatographymentioning

confidence: 99%

A Review of Quantitative and Topical Analysis of Anthocyanins in Food

Custodio-Mendoza,

Aktaş,

Zalewska

et al. 2024

Molecules

View full text Add to dashboard Cite

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control. Topical approaches, such as Near-infrared Spectroscopy (NIR) and hyperspectral imaging, provide rapid, in situ analysis without compromising sample integrity, ideal for on-site food quality assessment. The review highlights the advancements in chromatographic techniques, particularly Ultra-high-performance Liquid Chromatography (UHPLC) coupled with modern detectors, enhancing resolution and speed in anthocyanin analysis. It also emphasizes the growing importance of topical techniques in the food industry for their efficiency and minimal sample preparation. By examining the strengths and limitations of both analytical realms, this article aims to shed light on current challenges and prospective advancements, providing insights into future research directions for improving anthocyanin analysis in foods.

show abstract

Section: Thin-layer Chromatographymentioning

confidence: 99%