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Flieger J, Flieger W, Baj J, Maciejewski R. Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles. MATERIALS (BASEL, SWITZERLAND) 2021; 14:4135. [PMID: 34361329 PMCID: PMC8347950 DOI: 10.3390/ma14154135] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/15/2021] [Accepted: 07/23/2021] [Indexed: 02/06/2023]
Abstract
Natural extracts are the source of many antioxidant substances. They have proven useful not only as supplements preventing diseases caused by oxidative stress and food additives preventing oxidation but also as system components for the production of metallic nanoparticles by the so-called green synthesis. This is important given the drastically increased demand for nanomaterials in biomedical fields. The source of ecological technology for producing nanoparticles can be plants or microorganisms (yeast, algae, cyanobacteria, fungi, and bacteria). This review presents recently published research on the green synthesis of nanoparticles. The conditions of biosynthesis and possible mechanisms of nanoparticle formation with the participation of bacteria are presented. The potential of natural extracts for biogenic synthesis depends on the content of reducing substances. The assessment of the antioxidant activity of extracts as multicomponent mixtures is still a challenge for analytical chemistry. There is still no universal test for measuring total antioxidant capacity (TAC). There are many in vitro chemical tests that quantify the antioxidant scavenging activity of free radicals and their ability to chelate metals and that reduce free radical damage. This paper presents the classification of antioxidants and non-enzymatic methods of testing antioxidant capacity in vitro, with particular emphasis on methods based on nanoparticles. Examples of recent studies on the antioxidant activity of natural extracts obtained from different species such as plants, fungi, bacteria, algae, lichens, actinomycetes were collected, giving evaluation methods, reference antioxidants, and details on the preparation of extracts.
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Affiliation(s)
- Jolanta Flieger
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4A, 20-093 Lublin, Poland
| | - Wojciech Flieger
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Jacek Baj
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
| | - Ryszard Maciejewski
- Chair and Department of Anatomy, Medical University of Lublin, Jaczewskiego 4, 20-090 Lublin, Poland; (W.F.); (J.B.); (R.M.)
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State-of-the-Art of Analytical Techniques to Determine Food Fraud in Olive Oils. Foods 2021; 10:foods10030484. [PMID: 33668346 PMCID: PMC7996354 DOI: 10.3390/foods10030484] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/13/2021] [Accepted: 02/18/2021] [Indexed: 12/26/2022] Open
Abstract
The benefits of the food industry compared to other sectors are much lower, which is why producers are tempted to commit fraud. Although it is a bad practice committed with a wide variety of foods, it is worth noting the case of olive oil because it is a product of great value and with a high percentage of fraud. It is for all these reasons that the authenticity of olive oil has become a major problem for producers, consumers, and legislators. To avoid such fraud, it is necessary to develop analytical techniques to detect them. In this review, we performed a complete analysis about the available instrumentation used in olive fraud which comprised spectroscopic and spectrometric methodology and analyte separation techniques such as liquid chromatography and gas chromatography. Additionally, other methodology including protein-based biomolecular techniques and analytical approaches like metabolomic, hhyperspectral imaging and chemometrics are discussed.
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Çelik SE, Bekdeşer B, Apak R. A novel colorimetric sensor for measuring hydroperoxide content and peroxyl radical scavenging activity using starch-stabilized gold nanoparticles. Talanta 2019; 196:32-38. [DOI: 10.1016/j.talanta.2018.12.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 12/07/2018] [Accepted: 12/10/2018] [Indexed: 10/27/2022]
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Jing X, Cao C, Wu W, Zhao W, Wang Y. Deep Eutectic Solvent-based Vortex-assisted Dispersive Liquid–liquid Microextraction Combined with High Performance Liquid Chromatography for the Determination of Phenolic Acids in Vegetable Oils. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.563] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xu Jing
- College of Food Science and Engineering, Shanxi Agricultural University
- Shanxi Functional Food Research Institute
| | - Chenyang Cao
- College of Food Science and Engineering, Shanxi Agricultural University
| | - Wenying Wu
- College of Resources and Environment, Shanxi Agricultural University
| | - Wenfei Zhao
- College of Food Science and Engineering, Shanxi Agricultural University
| | - Yu Wang
- College of Food Science and Engineering, Shanxi Agricultural University
- Shanxi Functional Food Research Institute
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Chen H, Geng D, Chen T, Lu D, Chen B. Second-derivative laser-induced fluorescence spectroscopy combined with chemometrics for authentication of the adulteration of camellia oil. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1466834] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Hui Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Dechun Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tong Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Daoli Lu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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Online reconstruction of oil oxidation kinetics and reaction schemes during deep-frying by deconvolution of ATR-FTIR spectra. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Mahfoudi R, Djeridane A, Benarous K, Gaydou EM, Yousfi M. Structure-activity relationships and molecular docking of thirteen synthesized flavonoids as horseradish peroxidase inhibitors. Bioorg Chem 2017; 74:201-211. [PMID: 28843840 DOI: 10.1016/j.bioorg.2017.08.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Revised: 08/09/2017] [Accepted: 08/09/2017] [Indexed: 01/07/2023]
Abstract
For the first time, the structure-activity relationships of thirteen synthesized flavonoids have been investigated by evaluating their ability to modulate horseradish peroxidase (HRP) catalytic activity. Indeed, a modified spectrophotometrically method was carried out and optimized using 4-methylcatechol (4-MC) as peroxidase co-substrate. The results show that these flavonoids exhibit a great capacity to inhibit peroxidase with Ki values ranged from 0.14±0.01 to 65±0.04mM. Molecular docking has been achieved using Auto Dock Vina program to discuss the nature of interactions and the mechanism of inhibition. According to the docking results, all the flavonoids have shown great binding affinity to peroxidase. These molecular modeling studies suggested that pyran-4-one cycle acts as an inhibition key for peroxidase. Therefore, potent peroxidase inhibitors are flavonoids with these structural requirements: the presence of the hydroxyl (OH) group in 7, 5 and 4' positions and the absence of the methoxy (O-CH3) group. Apigenin contributed better in HRP inhibitory activity. The present study has shown that the studied flavonoids could be promising HRP inhibitors, which can help in developing new molecules to control thyroid diseases.
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Affiliation(s)
- Reguia Mahfoudi
- Laboratoire des Sciences fondamentales, Université Amar Telidji, Laghouat BP37G, Laghouat, Algeria; Laboratoire des Sciences chimiques et physiques appliquées, ENS de Laghouat, BP 4033 Laghouat, Algeria
| | - Amar Djeridane
- Laboratoire des Sciences fondamentales, Université Amar Telidji, Laghouat BP37G, Laghouat, Algeria; Laboratoire des Sciences chimiques et physiques appliquées, ENS de Laghouat, BP 4033 Laghouat, Algeria.
| | - Khedidja Benarous
- Laboratoire des Sciences fondamentales, Université Amar Telidji, Laghouat BP37G, Laghouat, Algeria
| | - Emile M Gaydou
- Laboratoire de Recherche en Systèmes Chimiques Complexes, Faculté des Sciences et Technique de Saint-Jérôme, Université Paul Cézanne, Marseille, France
| | - Mohamed Yousfi
- Laboratoire des Sciences fondamentales, Université Amar Telidji, Laghouat BP37G, Laghouat, Algeria; Laboratoire des Sciences chimiques et physiques appliquées, ENS de Laghouat, BP 4033 Laghouat, Algeria
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Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil. Int J Mol Sci 2016; 17:ijms17101627. [PMID: 27669238 PMCID: PMC5085660 DOI: 10.3390/ijms17101627] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Revised: 09/12/2016] [Accepted: 09/14/2016] [Indexed: 11/25/2022] Open
Abstract
A powerful chromatographic method coupled to a fluorescence detector was developed to determine the phenolic compounds present in virgin olive oil (VOO), with the aim to propose an appropriate alternative to liquid chromatography-mass spectrometry. An excitation wavelength of 285 nm was selected and four different emission wavelengths (316, 328, 350 and 450 nm) were simultaneously recorded, working therefore on “multi-emission” detection mode. With the use of commercially available standards and other standards obtained by semipreparative high performance liquid chromatography, it was possible to identify simple phenols, lignans, several complex phenols, and other phenolic compounds present in the matrix under study. A total of 26 phenolic compounds belonging to different chemical families were identified (23 of them were susceptible of being quantified). The proposed methodology provided detection and quantification limits within the ranges of 0.004–7.143 μg·mL−1 and 0.013–23.810 μg·mL−1, respectively. As far as the repeatability is concerned, the relative standard deviation values were below 0.43% for retention time, and 9.05% for peak area. The developed methodology was applied for the determination of phenolic compounds in ten VOOs, both monovarietals and blends. Secoiridoids were the most abundant fraction in all the samples, followed by simple phenolic alcohols, lignans, flavonoids, and phenolic acids (being the abundance order of the latter chemical classes logically depending on the variety and origin of the VOOs).
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Bunaciu AA, Danet AF, Fleschin Ş, Aboul-Enein HY. Recent Applications for in Vitro Antioxidant Activity Assay. Crit Rev Anal Chem 2016; 46:389-99. [DOI: 10.1080/10408347.2015.1101369] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Andrei A. Bunaciu
- SCIENT - Research Center for Instrumental Analysis, Tancabesti, Snagov, Romania
| | - Andrei Florin Danet
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Şerban Fleschin
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Hassan Y. Aboul-Enein
- Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, Dokki, Giza, Egypt
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Portable Detection and Quantification of Olive Oil Adulteration by 473-nm Laser-Induced Fluorescence. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0199-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mu T, Chen S, Zhang Y, Guo P, Chen H. Determining the orientation of transition moments and depolarization by fluorescence polarizing angle spectrum. OPTICS EXPRESS 2015; 23:11748-11754. [PMID: 25969265 DOI: 10.1364/oe.23.011748] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In this paper, fluorescence polarizing angle spectrum, combined with degree of polarization(DOP), is proposed to determine the spatial orientation of transition dipole moments (TDMs) and depolarization of chlorophyll in solution. It is found that, due to the oriented TDMs under polarized laser excitation, the projections of angle of polarization(AOP) and DOP on the three orthogonal planes are different from each other. Experiments demonstrate that we can acquire the spatial orientation by detecting the projections of AOP on two orthogonal planes (xOz and yOz). Meanwhile, The depolarization can also be determined by the DOP spectrums. The validity of this method has been verified by another projection on the xOy plane.
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12
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Ren H, Lin W, Shi W, Shen Q, Wang S. Characterization of Peanut Oil by Infrared Spectroscopy with an Improved Gaussian Mixture Model. ANAL LETT 2014. [DOI: 10.1080/00032719.2014.915409] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Christodouleas DC, Fotakis C, Papadopoulos K, Calokerinos AC. Evaluation of total reducing power of edible oils. Talanta 2014; 130:233-40. [PMID: 25159404 DOI: 10.1016/j.talanta.2014.06.058] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2014] [Revised: 06/24/2014] [Accepted: 06/26/2014] [Indexed: 11/28/2022]
Abstract
The lipophilicity of untreated edible oils narrows the application of most published methods for the determination of antioxidant activity to hydrophilic extracts of oils. This research addresses the issue of the estimation of the total antioxidant properties of untreated edible oils by modifying two widely applied analytical methods, the Fe-Phenanthroline and the CUPRAC assays, to be used in untreated oils. The modifications pertain to the selection of mixture of solvents (ethanol-butanol in 3:1 v/v ratio), and the optimization of the reaction conditions (reagents concentration and reaction time). The developed methods were applied to a number of hydrophilic and lipophilic standard compounds and different types of commercial edible oils, as well as their corresponding aqueous or organic extracts. This implementation elucidated the differences in the antioxidant content of edible oils. All the results were compared to those of the DPPH and Folin-Ciocalteu methods and the analytical figures of merit for the methods have been estimated. Lastly, it was concluded that the modified CUPRAC assay has higher sensitivity compared to the Fe-Phenanthroline assay.
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Affiliation(s)
- Dionysios C Christodouleas
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Panepistiomiopolis, 15771 Athens, Greece; Division of Physical Chemistry, IAMPPNM, NCSR Demokritos, Agia Paraskevi Attikis, 15310 Athens, Greece
| | - Charalambos Fotakis
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Panepistiomiopolis, 15771 Athens, Greece
| | - Kyriakos Papadopoulos
- Division of Physical Chemistry, IAMPPNM, NCSR Demokritos, Agia Paraskevi Attikis, 15310 Athens, Greece
| | - Antony C Calokerinos
- Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, Panepistiomiopolis, 15771 Athens, Greece.
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Tsiaka T, Christodouleas DC, Calokerinos AC. Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.036] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Gallina Toschi T, Bendini A, Lozano-Sánchez J, Segura-Carretero A, Conte L. Misdescription of edible oils: Flowcharts of analytical choices in a forensic view. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300070] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Jesus Lozano-Sánchez
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Lanfranco Conte
- Department of Food Science; University of Udine; Udine Italy
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Apak R, Gorinstein S, Böhm V, Schaich KM, Özyürek M, Güçlü K. Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report). PURE APPL CHEM 2013. [DOI: 10.1351/pac-rep-12-07-15] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The chemical diversity of natural antioxidants (AOXs) makes it difficult to
separate, detect, and quantify individual antioxidants from a complex
food/biological matrix. Moreover, the total antioxidant power is often more
meaningful to evaluate health beneficial effects because of the cooperative
action of individual antioxidant species. Currently, there is no single
antioxidant assay for food labeling because of the lack of standard
quantification methods. Antioxidant assays may be broadly classified as the
electron transfer (ET)- and hydrogen atom transfer (HAT)-based assays. The
results obtained are hardly comparable because of the different mechanisms,
redox potentials, pH and solvent dependencies, etc. of various assays. This
project will aid the identification and quantification of properties and mutual
effects of antioxidants, bring a more rational basis to the classification of
antioxidant assays with their constraints and challenges, and make the results
more comparable and understandable. In this regard, the task group members
convey their own experiences in various methods of antioxidants measurement.
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Affiliation(s)
- Reşat Apak
- 1Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
| | - Shela Gorinstein
- 2The Hebrew University, Hadassah Medical School, School of Pharmacy, The Institute for Drug Research, Jerusalem, Israel
| | - Volker Böhm
- 3Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Str. 25-29, 07743 Jena, Germany
| | - Karen M. Schaich
- 4Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA
| | - Mustafa Özyürek
- 1Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
| | - Kubilay Güçlü
- 1Department of Chemistry, İstanbul University, Faculty of Engineering, Avcılar, 34320 İstanbul, Turkey
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Giokas DL, Christodouleas DC, Vlachou I, Vlessidis AG, Calokerinos AC. Development of a generic assay for the determination of total trihydroxybenzoate derivatives based on gold-luminol chemiluminescence. Anal Chim Acta 2012; 764:70-7. [PMID: 23374217 DOI: 10.1016/j.aca.2012.12.025] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 12/07/2012] [Accepted: 12/14/2012] [Indexed: 11/24/2022]
Abstract
A selective assay for the determination of one of the most important class of phenolic compounds, namely trihydroxybenzoates (monomeric and polymeric compounds having at least one gallate moiety) based on their enhancing effect on the chemiluminogenic reaction between gold ions and luminol is described for the first time. In the presence of trihydroxybenzoate derivatives, the light emission generated when alkaline luminol is oxidized by gold ions is amplified several orders of magnitude compared to other common phenolic compounds which exhibit minor reactivity or no reactivity at all (e.g. hydroxycinnamates, flavonols, benzenediols). Based on this property, the experimental conditions were optimized in order to enable the determination of total trihydroxybenzoates in complex mixtures without resorting to separation techniques. The method was applied to samples of different composition (teas, herbal infusions and wines) with satisfactory analytical features yielding detection limits at the 10(-7) mol L(-1) level, intra-day precision of 3.1%, inter-day precision less than 10% and recoveries between 88.7 and 97.6%. The strengths and weaknesses of the method were identified and discussed in relation to its application in real samples.
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Affiliation(s)
- Dimosthenis L Giokas
- Laboratory of Analytical Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
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