scholarly journals Determination of Lipid Oxidation Level in Broiler Meat by Liquid Chromatography

2004 ◽  
Vol 87 (5) ◽  
pp. 1148-1152 ◽  
Author(s):  
Slavomír Marcinčák ◽  
Jozef Sokol ◽  
Pavel Bystrický ◽  
Peter Popelka ◽  
Peter Turek ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Liquid Chromatography ◽  
Mobile Phase ◽  
Trichloroacetic Acid ◽  
Solid Phase ◽  
Extraction Methods ◽  
Reversed Phase ◽  
Phase Extraction ◽  
Broiler Meat

Abstract An assay was conducted for the determination of malondialdehyde (MDA) levels in broiler meat. The method involves extraction of tissues with trichloroacetic acid (TCA) and reaction of the TCA extract with 2,4-dinitrophenylhydrazine (DNPH). After separation of the MDA-DNPH complex using a solid-phase extraction C18 column, samples were eluted with 1 mL acetonitrile. Aliquots of 20 μL acetonitrile were analyzed by liquid chromatography on reversed-phase C18 column (3 μm) with UV detection. The products were eluted isocratically with the mobile phase containing acetonitrile–water–acetic acid (39 + 61 + 0.2, v/v/v). The retention time was for MDA-DNPH was 6.5 min, and the detection limit was 3.5 μg/kg. Two extraction methods (cold and hot) were also used in the study. The results showed that hot extraction increased results about 55.8% and recovery from samples spiked with 116.6 μg/kg was lower (74.6%) in comparison with cold extraction (94.7%).

scholarly journals Development of a Solid-Phase Extraction Method for Determination of Pheophorbide a and Pyropheophorbide a in Health Foods by Liquid Chromatography

2004 ◽  
Vol 87 (4) ◽  
pp. 937-942 ◽  
Author(s):  
Harumi Oshima ◽  
Eiji Ueno ◽  
Isao Saito ◽  
Hiroshi Matsumoto
Keyword(s):  
Liquid Chromatography ◽  
Solid Phase Extraction ◽  
Solid Phase ◽  
Reversed Phase ◽  
Official Method ◽  
Phase Extraction ◽  
Pheophorbide A ◽  
Significant Difference ◽  
Spe Method

Abstract A simple solid-phase extraction (SPE) method was developed for the liquid chromatography (LC) determination of pheophorbide (Phor) a and pyropheophorbide (Pyro) a in health foods such as chlorella, spirulina, etc. The food sample was extracted with 85% (v/v) acetone. The extract was acidified with hydrochloric acid and loaded on a C18 cartridge. After washing with water, Phor a and Pyro a were eluted with the LC mobile phase. Phor a and Pyro a were separated by isocratic reversed-phase LC and quantitated by fluorescence detection. The recoveries for spiked samples of chlorella and the extract were 87.1–102.0%. Commercial health foods (chlorella, spirulina, aloe, kale, Jews mallow, and green tea leaves) were analyzed using the SPE method. The values found for Phor a and Pyro a ranged from 2 to 788 μg/g and from <1 to 24 μg/g, respectively. There was no significant difference between the SPE method and the official method in Japan (spectrophotometry after liquid–liquid extraction). The advantages of the SPE method are the short extraction times, lack of emulsions, and reduced consumption of organic solvents compared with the official method in Japan. The SPE method is considered to be useful for the screening of Phor a and Pyro a in health foods.

Sign in / Sign up

Export Citation Format

Share Document