Separation of honey flavonoids by micellar electrokinetic capillary chromatography

Ferreres, Federico; Blázquez, María Amparo; Gil, María I.; Tomás-Barberán, Francisco A.

doi:10.1016/0021-9673(94)80359-5

Cited by 61 publications

(27 citation statements)

References 15 publications

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“…Thus, HPLC analysis of complicated or dirty samples like propolis [11,29,55], G. biloba [8,11,18,47], usually implies a cleanup pretreatment in order to remove contaminants from the chromatographic column. In our protocol, the samples could be analyzed directly without any cleanup step, since any contaminant in CE capillary was removed by rinsing with suitable solvents (NaOH, water, and BGE) after each analysis.…”

Section: Analysis Of Food Samplesmentioning

confidence: 99%

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

Herrero‐Martínez¹,

Oumada

Rosés

et al. 2007

J of Separation Science

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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.

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Section: Analysis Of Food Samplesmentioning

confidence: 99%

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

Herrero‐Martínez¹,

Oumada

Rosés

et al. 2007

J of Separation Science

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“…Chi et al [9] demonstrated the determination of flavonoids and phenolic acids in Propolis by CZE using a buffer with pH 10.1. However, important flavonoids like myricetin and quercetin, may decompose in such alkaline media [15]. Therefore, preferably MEKC is used for the determination of flavonoids in natural samples.…”

Section: Introductionmentioning

confidence: 99%

“…With MEKC, flavonoids have been identified in honey [15] and plant extracts [16 -22] using sodium dodecyl sulfate (SDS) as well as cetyltrimethylammonium bromide as surfactant, but the MEKC analysis of Propolis has not been reported before. Ferreres et al showed that the characterization of honey could be based on either the phenolic acids profile measured by HPLC [23], or the flavonoids profile determined by MEKC [15]. They pointed out that simultaneous determination of phenolic acids and flavonoids caused mutual interference.…”

Section: Introductionmentioning

confidence: 99%

Potential of Capillary Electrophoresis for the Profiling of Propolis

Hilhorst

Somsen

Jong³

1998

J. High Resol. Chromatogr.

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“…Honey odours, like natural floral odours are complex mixtures that contain a high number of compounds belonging to various chemical classes (Gonnet and Vache, 1985). Differences between honey types are more quantitative than qualitative, although monofloral honeys can produce compounds specific of the plant of origin (Bouseta et al, 1992;Ferreres et al, 1994). In honey bees, the recognition of complex mixtures was shown to depend not on the whole volatile blend, but rather on a smaller fraction or even a limited number of key-components (for floral odours: Pham-Delègue et al, 1986, 1993Thiéry et al, 1990;Le Métayer et al, 1997; for comb and cuticular waxes: Fröhlich et al, 2000Fröhlich et al, , 2001.…”

Section: Discussionmentioning

confidence: 99%

Learning and discrimination of honey odours by the honey bee

et al. 2003

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-We used classical conditioning of the proboscis extension response to test whether the natural discrimination ability of honey bees could be used to assess the origin of honeys. Five honeys were used as the conditioning stimuli in the procedure: linden (Tilia spp.), oilseed rape (Brassica napus), eucalyptus, sunflower (Helianthus annuus), and black locust (Robinia pseudoacacia). Bees exhibited high levels of conditioned responses to all honey odours. Responses to the conditioned honey were usually the highest, but high levels of generalisation; i.e. behavioural response to other honeys, were recorded. Using a differential conditioning procedure where one honey odour was rewarded and another odour was explicitly unrewarded, we showed that honey bees could not always differentiate between honey types. The potential use of the honey bee as a biological detector to discriminate among honeys is discussed.honey bee / olfactory learning / discrimination / honey / melissopalynology

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Separation of honey flavonoids by micellar electrokinetic capillary chromatography

Cited by 61 publications

References 15 publications

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

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

Potential of Capillary Electrophoresis for the Profiling of Propolis

Learning and discrimination of honey odours by the honey bee

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