TY - JOUR
T1 - Fast analysis of flavonoids in apple juice on new generation halo column by SPE-HPLC
AU - Ali, Imran
AU - Al-Kindy, Salma M.Z.
AU - Suliman, Fakhreldin O.
AU - Alam, Syed Dilshad
PY - 2011/12
Y1 - 2011/12
N2 - A fast SPE-HPLC method is described for the analysis of flavonoids in apple juice. The mobile phase used was water-acetonitrile (60:40, v/v) at 0.80 mL min-1 flow rate with UV detection at 252 nm. The column used was new generation Halo C18 (100 × 46 mm; shell particles; 2.7 μm). The capacity factors were in the range of 0.67 to 20.56, respectively. The separation and resolution factors ranged from 1.18-2.21 and 1.00-10.00, respectively. The values for LOD and LOQ for flavonoids ranged from 0.40-5.5 ng and 2.25-26.0 ng, respectively. The linearity was observed in the concentration ranges of 0.01 to 0.10 mg mL-1 for all flavonoids. The concentrations of quercetin, apigenin, kaemferol and chrysin in apple juice were 4.00, 0.50, 0.40 and 0.25 mg kg-1, respectively. Therefore, the reported method can be used for the quality control of apple juice in food industries. Besides, this method can also be used for the analyses of flavonoids in other fruits and vegetables.
AB - A fast SPE-HPLC method is described for the analysis of flavonoids in apple juice. The mobile phase used was water-acetonitrile (60:40, v/v) at 0.80 mL min-1 flow rate with UV detection at 252 nm. The column used was new generation Halo C18 (100 × 46 mm; shell particles; 2.7 μm). The capacity factors were in the range of 0.67 to 20.56, respectively. The separation and resolution factors ranged from 1.18-2.21 and 1.00-10.00, respectively. The values for LOD and LOQ for flavonoids ranged from 0.40-5.5 ng and 2.25-26.0 ng, respectively. The linearity was observed in the concentration ranges of 0.01 to 0.10 mg mL-1 for all flavonoids. The concentrations of quercetin, apigenin, kaemferol and chrysin in apple juice were 4.00, 0.50, 0.40 and 0.25 mg kg-1, respectively. Therefore, the reported method can be used for the quality control of apple juice in food industries. Besides, this method can also be used for the analyses of flavonoids in other fruits and vegetables.
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U2 - 10.1039/c1ay05496a
DO - 10.1039/c1ay05496a
M3 - Article
AN - SCOPUS:82555169321
SN - 1759-9660
VL - 3
SP - 2836
EP - 2841
JO - Analytical Methods
JF - Analytical Methods
IS - 12
ER -