HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
The identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have s...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2020-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/344969 |
| _version_ | 1827282538191650816 |
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| author | Luke Mizzi Christina Chatzitzika Ruben Gatt Vasilis Valdramidis |
| author_facet | Luke Mizzi Christina Chatzitzika Ruben Gatt Vasilis Valdramidis |
| author_sort | Luke Mizzi |
| collection | DOAJ |
| description | The identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have similar chemical characteristics such as polarity, which makes complete separation of all eluents extremely difficult. In this work we present and validate a method for the quantitative determination of the concentration of two compounds with similar retention times, i.e. they show overlapping peaks in a mixed solution. Two pairs of phenolic compounds were investigated: caffeic and vanillic acids and ferulic and p-coumaric acids. This technique takes advantage of the different absorbances of the two phenolic compounds in the eluent at various wavelengths and can be used for the quantitative determination of the concentration of these compounds even if they are not separated in the HPLC column. The presented method could be used to interpret the results of HPLC analysis of food products which possess a vast spectrum of phenolic compounds and flavonoids. |
| first_indexed | 2024-04-24T09:19:54Z |
| format | Article |
| id | doaj.art-f96339abb6584ff19d7e8ebb54d0240e |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:19:54Z |
| publishDate | 2020-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f96339abb6584ff19d7e8ebb54d0240e2024-04-15T16:09:57ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062020-01-01581121910.17113/ftb.58.01.20.6395HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks Luke Mizzi0Christina Chatzitzika1Ruben Gatt2Vasilis Valdramidis3Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Triq il-Qroqq, Msida MSD 2080, MaltaDepartment of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Triq il-Qroqq, Msida MSD 2080, MaltaMetamaterials Unit, Faculty of Science, University of Malta, Triq il- -Qroqq, Msida MSD 2080, MaltaDepartment of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Triq il-Qroqq, Msida MSD 2080, MaltaThe identification and quantification of phenolic compounds and flavonoids in various natural food products is typically conducted using HPLC analysis. Their analysis is particularly complex since most natural food products contain a large number of different phenolic compounds, many of which have similar chemical characteristics such as polarity, which makes complete separation of all eluents extremely difficult. In this work we present and validate a method for the quantitative determination of the concentration of two compounds with similar retention times, i.e. they show overlapping peaks in a mixed solution. Two pairs of phenolic compounds were investigated: caffeic and vanillic acids and ferulic and p-coumaric acids. This technique takes advantage of the different absorbances of the two phenolic compounds in the eluent at various wavelengths and can be used for the quantitative determination of the concentration of these compounds even if they are not separated in the HPLC column. The presented method could be used to interpret the results of HPLC analysis of food products which possess a vast spectrum of phenolic compounds and flavonoids.https://hrcak.srce.hr/file/344969HPLC analysisUV-Vis absorbancequantification of phenolic compounds and flavonoidsoverlapping peaks |
| spellingShingle | Luke Mizzi Christina Chatzitzika Ruben Gatt Vasilis Valdramidis HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks Food Technology and Biotechnology HPLC analysis UV-Vis absorbance quantification of phenolic compounds and flavonoids overlapping peaks |
| title | HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
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| title_full | HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
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| title_fullStr | HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
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| title_full_unstemmed | HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
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| title_short | HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks
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| title_sort | hplc analysis of phenolic compounds and flavonoids with overlapping peaks |
| topic | HPLC analysis UV-Vis absorbance quantification of phenolic compounds and flavonoids overlapping peaks |
| url | https://hrcak.srce.hr/file/344969 |
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