Analysis of black tea theaflavins by non-aqueous capillary electrophoresis

Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material

Antioxidants are one of the most common active ingredients of nutritionally functional foods which can play an important role in the prevention of oxidation and cellular damage inhibiting or delaying the oxidative processes. In recent years there has been an increased interest in the application of antioxidants to medical treatment as information is constantly gathered linking the development of human diseases to oxidative stress. Within antioxidants, phenolic molecules are an important category of compounds, commonly present in a wide variety of plant food materials. Their correct determination is pivotal nowadays and involves their extraction from the sample, analytical separation, identification, quantification and interpretation of the data. The aim of this review is to provide an overview about all the necessary steps of any analytical procedure to achieve the determination of phenolic compounds from plant matrices, paying particular attention to the application and potential of capillary electroseparation methods. Since it is quite complicated to establish a classification of plant food material, and to structure the current review, we will group the different matrices as follows: fruits, vegetables, herbs, spices and medicinal plants, beverages, vegetable oils, cereals, legumes and nuts and other matrices (including cocoa beans and bee products). At the end of the overview, we include two sections to explain the usefulness of the data about phenols provided by capillary electrophoresis and the newest trends.

CE methods applied to the analysis of micronutrients in foods

This article reviews the applications of CE that are relevant to the analysis of small molecules in foods. CE has been applied to a wide range of important areas of food analysis and is rapidly being established as an alternative technique to chromatographic methods including HPLC and GC within analytical food and research laboratories. In recent years the analysis of food by CE has become more frequent and important and as such a variety of compounds have been separated and quantified. Although many other analytes have been detected by CE, this review will highlight areas relating primarily to the rather broad chemical classes of free amino acids, carbohydrates, organic acids, vitamins and a variety of antioxidants. In addition, information relating to the analyte, sample matrix, mode of CE employed, scope of the methodology and the detection and derivatization of the small molecules are considered and discussed.

Nonaqueous capillary electrophoresis in pharmaceutical analysis

This review presents different solvents and electrolytes commonly used as BGEs in NACE for the analysis of pharmaceutical compounds. Most NACE applications carried out since 1998 for the analysis of compounds of pharmaceutical interest are presented in four tables: (i) analysis of drugs and related substances, (ii) analysis of chiral substances, (iii) analysis of phytochemical extracts and (iv) analysis of drugs in biological fluids. These selected examples are used to illustrate the interest in NACE versus conventional aqueous CE.

Analytical separation and detection methods for flavonoids

Flavonoids receive considerable attention in the literature, specifically because of their biological and physiological importance. This review focuses on separation and detection methods for flavonoids and their application to plants, food, drinks and biological fluids. The topics that will be discussed are sample treatment, column liquid chromatography (LC), but also methods such as gas chromatography (GC), capillary electrophoresis (CE) and thin-layer chromatography (TLC), various detection methods and structural characterization. Because of the increasing interest in structure elucidation of flavonoids, special attention will be devoted to the use of tandem-mass spectrometric (MS/MS) techniques for the characterization of several important sub-classes, and to the potential of combined diode-array UV (DAD UV), tandem-MS and nuclear magnetic resonance (NMR) detection for unambiguous identification. Emphasis will be on recent developments and trends.

Separation and determination of basic dyes formulated in hair care products by capillary electrophoresis

A capillary electrophoretic (CE) method for analyzing five basic dyes (Basic Red 76, Basic Brown 16, Basic Yellow 57, Basic Brown 17 and Basic Blue 99) sold under the trade name Arianor, which are commonly used in hair care products, has been established. A buffer of 100 mM acetic acid-ammonium acetate (50:50) containing 90% (v/v) methanol was employed in a fused-silica capillary of 40.0 cm x 50 microm I.D. with a bubble cell arrangement. Washing the capillary end immediately after injection was effective in preventing peak tailing of the basic dyes, which was due to their adsorption onto the outer wall of the capillary during the injection. Under these optimized conditions, acceptable results for reproducibility, limit of detection and quantitation, and linearity were obtained for the five authentic dyes tested. The recoveries of five authentic basic dyes spiked to three commercial hair care products also provided with acceptable results. This optimized CE method is useful for the analysis of mixed basic dyes in hair care products.

Analytical approaches to expanding the use of capillary electrophoresis in routine food analysis

Capillary Electrophoresis (CE) is becoming an ever more powerful analytical technique for the separation, identification, and quantification of a wide variety of compounds of interest in many application fields. Particularly in food analysis this technique can offer interesting advantages over chromatographic techniques because of its greater simplicity and efficiency. Nevertheless, CE needs to advance with regard to compatibility with sample matrices, sensitivity, and robustness of the methodologies in order to gain even wider acceptance in food analysis laboratories, specially for routine work. This article presents various approaches to expanding the analytical usefulness of CE in food analysis, discussing their advantages over conventional CE. These approaches focus on sample screening, automated sample preparation with on-line CE arrangements, and the automatic integration of calibration in routine analytical work with CE.

On-column capillary electrophoretic monitoring of rapid reaction kinetics for determination of the antioxidative potential of various bioactive phenols

An on-column capillary electrophoretic procedure for the determination of the antioxidative potential of various bioactive phenols, found in plant, fruit, and vegetable extracts, is described. The assay is based on a rapid mixing of phenols or phenolic extracts before the capillary, followed by pressurized injection of the reaction mixture into the capillary. After incubation of the reaction mixture inside the capillary, high voltage is switched on and separation of reactants and products is performed. Using hydrogen peroxide as a stressor, the kinetics of the oxidation of various bioactive phenols was studied (rutin, chlorogenic acid, quercetin, caffeic acid, gallic acid, and combinations of these) and compared with the oxidation rate of L-ascorbic acid as a reference. The concept was demonstrated for the determination of the antioxidative potential of various polyphenol mixtures and of the methanol extract of the sea buckthorn (Hippophae rhamnoides L.). In most cases quercetin has the highest rate constant of oxidation among the tested phenolic compounds. However, in the mixture L-ascorbic acid/quercetin, the oxidation rate of L-ascorbic acid was enhanced and oxidation of quercetin was strongly inhibited compared with the other combinations of tested polyphenols.

Sample handling strategies for the determination of biophenols in food and plants

The analysis of phenols in samples of plant and food origin attracts considerable attention. However, sample handling is often an ignored feature of the analysis. This review highlights the importance of sample extraction in an analysis and the problems that can arise during this step. Many questions remain unanswered and there is a need to more carefully validate extraction efficiencies. Although many new procedures have been developed the use of traditional techniques still dominates.