Title

A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis

Document Type

Journal Article

Publisher

Elsevier

Faculty

Faculty of Computing, Health and Science

School

School of Natural Sciences

RAS ID

12548

Comments

This article was originally published as: Lee, I. S., Boyce, M. C., & Breadmore, M. (2011). A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis. Food Chemistry, 127(2), 797-801. Original article available here

Abstract

A simple and rapidcapillaryzoneelectrophoresis method to quantitatively determine the phenolicacid contents inbrassica vegetables is described. Phenolic compounds were extracted from broccoli, broccolini, Brussels sprouts, cabbage and cauliflower and the main hydroxycinnamic acids (sinapic, ferulic, p-coumaric and caffeic acids) were isolated by solid phase extraction with C18 cartridges. Using an optimised method, the four analytes were separated in less than 7 min ina 50 μm × 60 cm capillary with a 15 mM borate buffer (pH = 9.13) and a separation voltage of 30 kV at 30 °C. A linear relationship was observed for the method (r = 0.9997–0.9999) with detection limits ranging from 1.1 to 2.3 mg/kg of vegetables for the analytes. This method demonstrated good reproducibility with coefficients of variation of less than 5% for peak area and less than 1% for migration time (n = 7). The method was successfully applied to quantitatively determine the phenolicacid contents ina range ofbrassica vegetables and the results were in good agreement when compared to those from high performance liquid chromatography analysis.

DOI

10.1016/j.foodchem.2011.01.015

 

Link to publisher version (DOI)

10.1016/j.foodchem.2011.01.015