Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts

• Autorzy: Aleksandra Mišan , Neda Mimica-Dukić , Anamarija Mandić , Marijana Sakač , Ivan Milovanović , Ivana Sedej
• Języki publikacji: EN

Abstrakty

EN

Rapid Resolution HPLC/DAD method, on a 1.8 µm, 4.6×50 mm column, was developed to enable a rapid separation of a mixture of 17 compounds, which consisted of hydroxybenzoic acids, hydroxycinnamic acids, flavones, flavonols, flavanone, flavonol-glycoside and antraquinone, in a single run, within 22 minutes. The developed method is precise, accurate and sensitive enough for simultaneous quantitative evaluation of major compounds in crude and hydrolyzed extracts of parsley, buckthorn, mint, caraway and birch. In order to overcome the inability to quantify all the phenolic compounds present in the samples caused by lack of external standards, HPLC approaches for the total phenolic content estimation based on sum of all integrated peak areas were made. These results were compared with the total phenolic content determined by Folin-Cioacalteu method. Although the correlation between the series of data was not significant (pHPLC was not high in the case of parsley, buckthorn and mint extract. Regarding the obtained results, the HPLC approach could serve as an excellent tool for total phenolic content estimation, without the need for complete identification of the individual compounds. [...]

Słowa kluczowe

EN

Plant phenolics; Rapid Resolution HPLC; Medicinal plant

• Czasopismo: Open Chemistry
• Rocznik: 2011
• Tom: 9
• Numer: 1
• Strony: 133-142

Daty

wydano

2011-02-01

online

2010-12-16

Twórcy

autor

Aleksandra Mišan

• Institute for Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia,

autor

Neda Mimica-Dukić

• Faculty of Science, Department of Chemistry, University of Novi Sad, 21000, Novi Sad, Serbia

autor

Anamarija Mandić

• Institute for Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia

autor

Marijana Sakač

• Institute for Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia

autor

Ivan Milovanović

• Institute for Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia

autor

Ivana Sedej

• Institute for Food Technology, University of Novi Sad, 21000, Novi Sad, Serbia

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Identyfikatory

DOI

10.2478/s11532-010-0126-8