Validation Methods for Phenolic Components with RP-HPLC-UV in Various Bee Products

Year 2018, Volume: 1 Issue: 1, 13 - 19, 01.04.2018

Hilal Ebru Çakır , Yakup Şirin , Sevgi Kolaylı Zehra Can

https://izlik.org/JA43JY94XD

Abstract

In this study, a simple and a fast method were
developed using RP-HPLC-UV for the separation and quantitative determination of
phenolic compounds in various bee products. Fourteen phenolic compounds were
identified using 70% acetonitrile in water, and 2% acetic acid in water as a
mobile phase with a gradient elution mode. The validation method exhibited
linearity (R²>0.994), limits of detection (0.022-0.062 mg/L) and
quantification (0.030-0.187mg/L). Under the optimized conditions, 14
commercially available phenolic compounds were analyzed in less than 50 min.
This method was successfully employed to study the phenolic profiles of bee
products as well as other natural samples.    

Keywords

RP-HPLC-UV; phenolic compounds; bee products; quantification; validation

References

• Arráez-Román, D., Gómez-Caravaca, A.M., Gómez-Romero, M., Segura-Carretero, A. & Fernández-Gutiérrez, A. (2006). Identification of phenolic compounds in rosemary honey using solid-phase extraction by capillary electrophoresis – Electrospray ioniza- tion-mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis, 41 (5) 1648-1656. 2. Balasundram, N., Sundram, K. & Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chemistry, 99 (1) 191-203.
• 3. Bertil, M. (2014). The fitness for purpose of analytical methods: A laboratory guide to method validation and related topics. Eurachemistry.
• 4. Bravo, L. (1998). Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56 (11) 317-333. 5. Can, Z., Yildiz, O., Sahin, H., Akyuz Turumtay, E., Silici, S. & Kolayli, S. (2015). An investi- gation of Turkish honeys: Their physico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 180, 133–141.
• 6. Cassiano, N.M., Barreiro, J.C., Moraes, M.C., Oliveira, R.V. & Cass, Q.B.(2009). Direct injection of native aqueous matrices by achiral– chiral chromatography ion trap mass spectrometry for simultaneous quantification of pantoprazole and lansoprazole enantiomers fraction. Bioanalysis,1 (3) 577-594.
• 7. Castro, C., Mura, F., Valenzuela, G., Figueroa, C., Salinas, R., Zuñiga, C.M. & Delporte, C. (2014). Identification of phenolic compounds by HPLC-ESI-MS/MS and antioxidant activity from Chilean propolis. Food Research International 64, 873–879.
• 8. Daher, S. & Gülaçar, F.O. (2008). Analysis of phenolic and other aromatic compounds in honeys by solid-phase microextraction followed by gas chromatography–mass spec- trometry. Jounal of Agricultural and Food Chemistry, 56(14), 5775–5780.
• 9. De Villiers, A., Lynen, F., Crouch, A. & Sandra, P. (2004). Development of a Solid-Phase Extraction Procedure for the Simultaneous Determination of Polyphenols, Organic Acids and Sugars in Wine. Chromatograpia, 59, 403–409.
• 10. Escarpa, A. & González, M.C. (2000). Optimization strategy and validation of one chromatographic method as approach to determine the phenolic compounds from different sources. Journal of Chromatography A, 897(1)161-170.
• 11. Escriche, I., Kadar, M., Juan-Borrás, M. & Domenech, E. (2014). Suitability of antioxidant capacity, flavonoids and phenolic acids for floral authentication of honey. Impact of industrial thermal treatment. Food Chemistry, 142, 135–143.
• 12. Fernando Mauro, L. (2009). A Cromatografia Líquida Moderna e a Espectrometria de Massas: finalmente “compatíveis”." Scientia chromatographica Scientia chromatogr, 1(2) 35-61.
• 13. Gómez-Caravaca, A.M., Gómez-Romero, M., Arráez-Román, D., Segura-Carretero, A. & Fernández-Gutiérrez, A. (2006). Advances in the analysis of phenolic compounds in products derived from bees. Journal of Pharmaceutical and Biomedical Analysis, 41 (4) 1220-1234.
• 14. Kader, F., Rovel, B., Girardin, M. & Metche, M. (1996). Fractionation and identification of the phenolic compounds of Highbush blueberries (Vaccinium corymbosum, L). Food Chemistry, 55 (1), 35–40.
• 15. Kim, K.H., Tsao, R., Yang, R. & Cui, S.W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95 (3) 466–473.
• 16. Kolayli, S., Sahin, H., Can, Z., Yildiz, O. & Sahin, K. (2016). Honey shows potent inhibitory activity against the bovine testes hyaluronidase. Journal of Enzyme Inhibition of Medicinal Chemistry, 31(4) 599-602.
• 17. Maria, R., Esteve-Romero, J. & Carda-Broch, S. (2012). Is it really necessary to validate an analytical method or not? That is the question. Journal of Chromatography A, 101-109.
• 18. Marcucci, M.C. & Bankova, V. (1999). Chemical composition, plant origin and biological activity of Brazilian propolis Current Topics in Phytochemistry, 12(2) 115-123.
• 19. Ribani, M., Collins, C.H. & Bottoli, C.B. (2007). Validation of chromatographic methods: evaluation of detection and quantification limits in the determination of impurities in omeprazole. Journal of Chromatography A, 1156 (1) 201-205.
• 20. Seraglio, S.K.T., Valese, A.C., Daguer, H., Bergamo, G., Azevedo, M.S., Gonzaga, L.V. & Costa, A.C.O. (2016). Development and validation of a LC-ESI-MS/MS method for thedetermination of phenolic compounds in honeydew honeys with thediluted-and-shoot approach. Food Research International, 87, 60-67.
• 21. Tomás Barberán, F.A., Martos, I., Ferreres, F., Radovic, B.S. & Anklam, E. J. (2000). Identification of flavonoid markers for the botanical origin of Eucalyptus honey. Journal of Agricultural Food Chemistry, 48(5) 1498-1502.