Determination of phenolic acids by capillary zone electrophoresis and HPLC

• Authors: František Kvasnička , Jana Čopíková , Rudolf Ševčík , Jana Krátká , Andrej Syntytsia , Michal Voldřich
• Languages of publication: EN

Abstracts

EN

Selected phenolic acids are determined by capillary zone electrophoresis and HPLC, each using UV detection. The optimised CZE background electrolyte contained 50 mM acetic acid, 95 mM 6-aminocaproic acid, 0.1% polyacrylamide, 1% polyvinylpyrrolidone, and 10% methanol. Twelve phenolic acids (gallic, p-hydroxybenzoic, 3,4-dihydroxybenzoic, vanillic, syringic, o-coumaric, p-coumaric, caffeic, sinapic, ferulic, salicylic and chlorogenic) were separated within 10 minutes. Chromatographic separation of these phenolic acids was carried out on an Eclipse XBD C8 column using a mobile phase gradient (acetonitrile / methanol / water / 0.1% phosphoric acid); all were separated within 25 minutes. Electrophoretic and chromatographic determinations of ferulic and chlorogenic acids were compared on barley, malt, and potato samples. The methods’ characteristics were: linearity (1–20 mg ml and 0.2–4 mg ml−1), accuracy (recovery 94 ± 5% and 96 ± 4%), intra-assay repeatability (4.1% and 3.5%), and detection limit (0.2 and 0.02 mg ml−1). [...]

Keywords

EN

Capillary electrophoresis; HPLC; Phenolic acids; Barley; Potato

• Publisher: De Gruyter Open
• Journal: Open Chemistry
• Year: 2008
• Volume: 6
• Issue: 3
• Pages: 410-418

Dates

published

1 - 9 - 2008

online

11 - 8 - 2008

Contributors

author

František Kvasnička

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

author

Jana Čopíková

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

author

Rudolf Ševčík

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

author

Jana Krátká

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

author

Andrej Syntytsia

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

author

Michal Voldřich

• Institute of Chemical Technology, Technická 3, Prague 6, Czech Republic

References

• [1] D. Hernanz, V. Nunez, A.I. Sancho, C.B. Faulds, G. Williamson, B. Bartolomén, C. Gómez-Ordovés, J. Agric. Food Chem., 49, 4884 (2001) http://dx.doi.org/10.1021/jf010530u[Crossref]
• [2] D. Štěrbová, D. Matìjíček, J. Vlček, V. Kubáò, Anal. Chim. Acta, 513, 435 (2004) http://dx.doi.org/10.1016/j.aca.2004.03.031[Crossref]
• [3] J. Hernández-Borges, G. González-Hernández, T. Borges-Miquel, M.A. Rodríguez-Delgado, Food Chem., 91, 105 (2005) http://dx.doi.org/10.1016/j.foodchem.2004.06.007[Crossref]
• [4] J. Šafra, M. Pospíšilová, A. Kavalírová, J. Pharm. Biomed. Anal., 41, 1022 (2006) http://dx.doi.org/10.1016/j.jpba.2006.01.025[Crossref]
• [5] M. Scampicchio, J. Wang, S. Mannino, M.P. Chatrathi, J. Chromatogr. A, 1049, 189 (2004)
• [6] R. Hamoudová, M. Urbánek, M. Pospíšilová, M. Polášek, J. Chromatogr. A, 1032, 281 (2004) http://dx.doi.org/10.1016/j.chroma.2004.01.014[Crossref]
• [7] Diana L.D. Lima, Armando C. Duarte, Valdemar I. Esteves, Talanta, 72, 1404 (2007) http://dx.doi.org/10.1016/j.talanta.2007.01.049[Crossref]
• [8] J.M. Green, Anal. Chem., 68, 305A (1996)
• [9] M. Nardini et al., Food Chemistry, 79, 119 (2002) http://dx.doi.org/10.1016/S0308-8146(02)00213-3[Crossref]
• [10] D. Hernanz et al., J. Agric. Food Chem., 49, 4884 (2001) http://dx.doi.org/10.1021/jf010530u[Crossref]
• [11] P. Mattila, J. Hellstrőm, J. Food Comp. Anal., 20, 152 (2007) http://dx.doi.org/10.1016/j.jfca.2006.05.007[Crossref]

Identifiers

DOI

10.2478/s11532-008-0032-5