Separation and analysis of the major constituents of cloves by micellar electrokinetic chromatography

A Non-aqueous Capillary Electrophoresis for Determination of Eugenol in Cloves and Dental Preparations

A total non-aqueous capillary electrophoresis method was developed and applied for the first time for the quantification of eugenol in cloves and dental preparations. The optimized conditions included a buffer consisting of 150 mM sodium acetate and 300 μL 1 M acetic acid methanol solution (30 mM), an applied voltage of 25 kV, and a temperature of 25 °C and an applied wavelength of 214 nm. The developed method of determining the eugenol was characterized by the following parameters: a detection time within 1.97 min, good linearity (R2 = 0.9989–0.9999), detection limit at the level from 0.19 to 0.35 µg mL−1, very good extraction yield of 99.6–100.6% from both methanol standard solutions, clove buds’ matrix, and dental preparations. Limit of quantitation at the level from 0.81 to 0.98 µg mL−1. The method is based on the developed one-step extraction procedure. Moreover, the developed method does not require the use of any eugenol solubility enhancers such as SDS.

Simultaneous determination of aromatic and terpenic constituents of cloves by means of HPLC with diode array detection

An HPLC method has been developed for the simultaneous determination of aromatic and terpenic constituents of cloves on a C8 RP column, with the mobile phase consisting of a pH 3.5 phosphate buffer-triethylamine (30%) and acetonitrile (70%); a flow rate of 1.2 mL/min and a diode-array detector were used. Complete separation of all analytes (eugenol (EUG), eugenol acetate (AEUG), beta-caryophyllene, a-humulene and caryophyllene oxide) was achieved within 7 min. Good linearity was found in the range 0.125-40.0 microg/mL for EUG and AEUG and in the range 0.250-20.0 microg/mL for the terpenic compounds. After validation, the method was successfully applied to the analysis of clove oil and clove extract samples. The results obtained indicate good accuracy (recovery percentage mean value corresponding to 99.9%) and satisfactory precision.

Recent advances in the application of capillary electromigration methods for food analysis

This article reviews the latest developments in the application of capillary electromigration methods for the analysis of foods and food components. Nowadays, methods based on CE techniques are becoming widely used in food analytical and research laboratories. This review covers the application of CE to analyze amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as to investigate food interactions and food processing. The use of microchips as well as other foreseen trends in CE analysis of foods is discussed. Papers that were published during the period June 2002-June 2005 are included following the previous review by Frazier and Papadopoulou (Electrophoresis 2003, 24, 4095-4105).