Isocratic LC–DAD–FLD method for the determination of flavonoids in paprika samples by using a rapid resolution column and post-column pH change

Monago-Maraña, Olga; Peña, Arsenio Muñoz de la; Galeano-Dı́az, Teresa

doi:10.1016/j.talanta.2016.01.041

Cited by 14 publications

(17 citation statements)

References 24 publications

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“…The validation of the proposed analytical method was carried out by a HPLC‐DAD method previously optimized . The mobile phase consisted in H 3 PO 4 (0.03 mol dm −3 ) in high‐purity water (solvent A) and methanol (solvent B), 50 : 50.…”

Section: Methodsmentioning

confidence: 99%

“…Separative techniques require more analysis time and volume of solvent than spectroscopic or electrochemical techniques require. Our research group has proposed methods for the determination of quercetin, luteolin and kaempferol in paprika by two different methodologies . One of them employing a liquid chromatography method with diode‐array and fluorescence detections, and another one using fluorescence and second‐order algorithms.…”

Section: Introductionmentioning

confidence: 99%

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Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

2017

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Quercetin and luteolin are flavonoids with beneficious properties, which are present in paprika. In this work, both have been determined in paprika by using electrochemistry combined with chemometrics. The electrochemical oxidation mechanisms of both analytes have been studied through sampled direct current (DC) voltammetry, differential pulse voltammetry (DPV) and Square Wave Voltammetry (SWV), making use of a glassy carbon electrode. The final technique selected for the quantification was DPV due to its high repeatability with respect SWV. The chemical variables and the instrumental parameters were optimized and the final conditions employed were ethanol: water (20 : 80), 0.75 mol dm−3 of HCl, and a pulse amplitude of 50 mV. Due to the facts that oxidation potential of both analytes were quite similar, their DPV peaks were overlapped, and also because the analytes interaction during the electrochemical process causes a non‐additivity of the signals, they could not be quantified separately by direct measurement of peak intensity. For this reason, a chemometric algorithm was applied (partial least squares (PLS) regression in its modality PLS‐2). In the case of validation samples, appropriate sets of calibration and validation were built and good results were obtained. This methodology was applied to real paprika samples and the results were similar to those obtained with a HPLC method previously reported.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

2017

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“…Unlike other methods, reported in the literature that use acid hydrolysis with heating and high preparation time, the proposed method presents advantages in the application in direct analysis of extracts, being able to be applied in the study of accelerated stability and without degradation due to the heating process, generating more reliable data with better correlation with the long duration data of the confirmatory stability study [45].…”

Section: Evaluation Stabilitymentioning

confidence: 99%

Development and Validation of High-Performance Liquid Chromatography With Diode Array Detector Method to Analysis of Kaempferol Marker From Extracts of Poincianella Pyramidalis (Tul) L.P Queiroz

Oliveira

Souza

et al. 2017

Asian J Pharm Clin Res

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Objective: This study aims to develop the extraction of the marker kaempferol in the fluid extract (FE) and validate an analytical method that monitors the quality of extracts of P. pyramidalis. Methods:The P. pyramidalis leaves were collected and then were dried to milling process. The extracts were drawn up at 20% weight: Volume (w/v) by maceration, and the extraction system used was hydroethanol solution ratio at 50:50 volume: Volume (v: v). From the hydroalcoholic extract, a method of extracting the kaempferol biomarker was developed and validated by high-performance liquid chromatography coupled with diode array detector. To validate a method, the following parameters were evaluated: Specificity, selectivity, linearity, limit of quantification (LOQ) and detection (LOD), precision, accuracy, robustness, and stability. Results:The method developed proved to be efficient, as it allowed the analysis of the interferents free marker, with recovery above 90%, linear over the range 1.4-26.6 µg/mL, correlation coefficient R 2 =0.999, and LOD and LOQ 0.07 and 0.22 µg/mL, respectively, specificity, precision, accuracy, and robustness. Conclusion:The extraction methodology of the kaempferol marker was successfully developed interferents free and the validated method by HPLC-DAD represents a useful tool in the quality control of P. pyramidalis herbal medicines.

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“…At present, there are several methods for the determination of polyphenolic and phenolic compounds, such as global assays for the evaluation of the total content by colorimetric or fluorimetric methods, or more specific ones, based on separation by capillary electrophoresis, liquid chromatography, and gas chromatography. However, liquid chromatography with UV or electrochemical detection, or that coupled with mass spectrometry is nowadays the technique of choice [17,[23][24][25][26][27][28][29][30][31][32]. However, the great chemical diversity among this family of compounds and the range of concentrations in which they can be found make liquid chromatography coupled with high-resolution mass spectrometry (LC-HRMS) the most effective technique.…”

Section: Introductionmentioning

confidence: 99%

Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes

et al. 2020

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Society’s interest in the quality of food products with certain attributes has increased, the attribute of a Protected Designation of Origin (PDO) being an effective tool to guarantee the quality and geographical origin of a given food product. In Spain, two paprika production areas with PDO (La Vera and Murcia) are recognized. In the present work, targeted UHPLC-HRMS polyphenolic and capsaicinoid profiling through the TraceFinderTM screening software, using homemade accurate mass databases, was proposed as a source of chemical descriptors, to address the characterization, classification, and authentication of paprika. A total of 126 paprika samples from different production regions—Spain (La Vera PDO and Murcia PDO) and the Czech Republic, each including different flavor varieties, were analyzed. UHPLC-HRMS polyphenolic profiles showed to be good chemical descriptors to achieve paprika classification and authentication, based on the production region, through principal component analysis and partial least squares regression-discriminant analysis, with classification rates of 82%, 86%, and 100% for La Vera PDO, Murcia PDO, and the Czech Republic, respectively. In addition, a perfect classification was also accomplished among the flavor varieties for the Murcia PDO and Czech Republic samples. By employing the UHPLC-HRMS polyphenolic and capsaicinoid profiles as chemical descriptors, acceptable discrimination among La Vera PDO flavor varieties was also achieved.

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Isocratic LC–DAD–FLD method for the determination of flavonoids in paprika samples by using a rapid resolution column and post-column pH change

Cited by 14 publications

References 24 publications

Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

Development and Validation of High-Performance Liquid Chromatography With Diode Array Detector Method to Analysis of Kaempferol Marker From Extracts of Poincianella Pyramidalis (Tul) L.P Queiroz

Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes

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