Use of HPTLC for quantitative evaluation of inulin in food products

Prošek, Mirko; Simonovska, Breda; Golc-Wondra, Alenka; Vovk, Irena; Andrenšek, Samo; Mičović, Elizabeta; Golob, Terezija

doi:10.1556/jpc.16.2003.1.12

Cited by 20 publications

(19 citation statements)

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“…In particular, instrumental techniques such as high-performance liquid chromatography (HPLC) coupled to either ultraviolet (UV) [4] or mass spectrometric (MS) detection [5], gas chromatography (GC) employing a flame ionization detector [6], thin-layer chromatography-mass spectrometry (TLC-MS) [7], capillary electrophoresis [8], Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) [9] have been employed. Considering the frequency of their use, the methods employing HPLC are dominating, not only because liquid chromatographs represent common laboratory equipment, but they also enable an easy operation with good performance characteristics for caffeine measurements.…”

Section: Introductionmentioning

confidence: 99%

Rapid analysis of caffeine in various coffee samples employing direct analysis in real-time ionization–high-resolution mass spectrometry

et al. 2012

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The development and use of a fast method employing a direct analysis in real time (DART) ion source coupled to high-resolution time-of-flight mass spectrometry (TOFMS) for the quantitative analysis of caffeine in various coffee samples has been demonstrated in this study. A simple sample extraction procedure employing hot water was followed by direct, high-throughput (<1 min per run) examination of the extracts spread on a glass rod under optimized conditions of ambient mass spectrometry, without any prior chromatographic separation. For quantification of caffeine using DART-TOFMS, an external calibration was used. Isotopically labeled caffeine was used to compensate for the variations of the ion intensities of caffeine signal. Recoveries of the DART-TOFMS method were 97% for instant coffee at the spiking levels of 20 and 60 mg/g, respectively, while for roasted ground coffee, the obtained values were 106% and 107% at the spiking levels of 10 and 30 mg/g, respectively. The repeatability of the whole analytical procedure (expressed as relative standard deviation, RSD, %) was <5% for all tested spiking levels and matrices. Since the linearity range of the method was relatively narrow (two orders of magnitude), an optimization of sample dilution prior the DART-TOFMS measurement to avoid saturation of the detector was needed.

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Section: Introductionmentioning

confidence: 99%

Rapid analysis of caffeine in various coffee samples employing direct analysis in real-time ionization–high-resolution mass spectrometry

et al. 2012

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“…Quantitative evaluation was performed with a flatbed scanner and densitometer. The precision of method for the main inulin fractions was 6%; LOQ varied from 0.1 to 1 μg/per spot, and the linear working range was between 0.5 and 4.0 μg/per spot (Prošek et al 2003).…”

Section: Quantification Of Oligosaccharidesmentioning

confidence: 96%

“…A mixture of aniline-diphenylamine orthophosphoric acid is a very often-used detection reagent (Lee et al 1979;Martinez-Castro and Olano 1981;Anderson et al 2000;Prošek et al 2003;Reiffová and Nemcová 2006;Morlock and Vega-Herrera 2007). A mixture of anisaldehyde-sulfuric acid was used as the detection reagent for the visualization of carbohydrates (Stahl and Glatz 1982).…”

Section: Chemical Detection Reagentsmentioning

confidence: 99%

“…Aniline-diphenylamineorthophosphoric acid TLC silica gel 60; amino-bonded silica gel Lee et al (1979); Martinez-Castro and Olano (1981); ; Anderson et al (2000); Prošek et al (2003); Reiffová and Nemcová (2006); Valentová et al (2006); Morlock and Vega-Herrera (2007) Park (2008) reagent, followed by heating at 110 • C for 10 min (Hassan 2007). Ceric sulfate reagent was used for visualization of separated d-mannose, d-glucose and d-galactose on silica gel thin-layers (Pruden and Pineault 1975) and trehalose, sucrose, glucose and fructose (Fell 1990).…”

Section: Detection Reagent Stationary Phase Referencesmentioning

confidence: 99%

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Analysis of Food Bioactive Oligosaccharides by Thin‐Layer Chromatography

Reiffová

2014

Food Oligosaccharides

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IntroductionCarbohydrates are normally naturally occurring organic polyhydroxyl substances expressed by the empirical formula (CH 2 O) n, and their derivates. Sugars in foods and food products can be present as simple sugars -monosaccharides with low molecular weight and consisting of a single basic sugar unit -or as complex sugars -oligosaccharides and polysaccharides. Oligosaccharides are complex saccharides with a degree of polymerization (DP) of 2-9 and an intermediate molecular weight in which the monosaccharide units are linked by glycosidic bonds. Polysaccharides are complex sugars of high molecular weight and containing a large amount of monosaccharide units (polymers) joined by a glycosidic bond (DP > 10). In terms of nutrition the chemical composition of sugars is important, as are the degree of polymerization, the number of glycosidic linkages and the rate of digestibility in the intestine, because these attributes determine their physiological properties.Food bioactive oligosaccharides are a special group of carbohydrates that can be classified in the category of "nondigestible food ingredients". These compounds, also known as prebiotics, are complex carbohydrates, mainly fructooligosaccharides (FOS), galactooligosaccharides (GOS), and inulin of the non-α-glucan type, which resist hydrolysis by the salivary and intestinal digestive enzymes of man and other animals. For this reason, they are not absorbed or metabolized in the upper digestive tract and thus are able to reach the colon unaltered. In the colon they are rapidly fermented by a large number of intestinal bacteria and, subsequently, lead to the production of short-chain fatty acids (SCFA), mostly acetic, but also some propionic and butyric acid, which are necessary for the maintenance and renewal of the cells lining the large intestine. The addition of a limited amount of bioactive oligosaccharides to foodstuffs can result in the inhibition of the growth of pathogenic bacteria, stimulation of the immune system, and can have a positive effect on digestion, the absorption of nutrients, and the synthesis of vitamins indispensable to metabolism (for example folic acid) among other benefits.As discussed in Chapters 3, 4, 11 and 24, FOS are widely distributed in nature, such as in asparagus, onion, honey, beer, Jerusalem artichoke, wheat, rye, pine, banana and many others. The main FOS are composed of one molecule of sucrose (GF) and one to several molecules of fructose. Depending on the manner of bonding, the more known isomers of sucrose are: turanose, maltulose, leucrose and isomaltulose. GF 2 FOS, which are composed of one molecule glucose and two molecules of fructose, include 1-kestose, 6-kestose and neokestose. GF 3 FOS, which are composed of one molecule of glucose and three molecules of fructose, are nystose, bifurcose and neobifurcose, and GF 4 FOS is fructosylnystose.

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“…[4]. The TLC method has been carried out by Simonowska, B., who three years later carried out another study using HPTLC method [5][6], anionexchange high-performance liquid chromatography (HPLC) method has been carried out by Zuleta [7] and Enzymatic method has been reported by Korakli, M. [8].…”

Section: Notementioning

confidence: 99%