A Green and Rapid High-Performance Liquid Chromatography–Ultraviolet Method for Determination of Four Organic Acids in Different Parts of Dandelion With Blue Applicability Grade Index Assessment
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引用次数: 0
Abstract
Dandelion is a functional food that serves both medicinal and dietary purposes, which requires quality control to ensure its safety and efficacy. This study established a rapid high-performance liquid chromatography-ultraviolet (HPLC-UV) method for analyzing four organic acids in different parts of dandelion. After ultrasonic extraction with 40% methanol, samples were analyzed using an Agilent InfinityLab Poroshell 120 EC-C18 column with a mobile phase of 0.1% formic acid aqueous-methanol and detection wavelength at 325 nm. The method completed the analysis in 5 min (2 min for extraction and 3 min for chromatographic analysis). The 4 organic acid standards (caftaric acid, chlorogenic acid, caffeic acid, and chicoric acid) showed excellent linearity (r > 0.9995), and the average spiked recoveries were 101.38%, 96.85%, 103.94%, and 100.15% (relative standard deviations were 1.00%, 1.00%, 0.97%, and 0.55%), respectively. The total content of 4 organic acids is highest in dandelion flowers (1.355 mg/g dry weight [DW]), followed by stems/leaves (1.182 mg/g DW), and lowest in roots (0.026 mg/g DW). Additionally, to evaluate the environmental impact of both new and reported methods, this study performed an analysis using the blue applicability grade index. The developed methodology obtained the highest score of 80.0, which indicated that the developed HPLC method was most effective and eco-friendly. In conclusion, this method is rapid, accurate, and eco-friendly, which is help to the product development and quality evaluation of dandelion.
期刊介绍:
The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet.
Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes:
-Biochemistry of postharvest/postmortem and processing problems
-Enzyme chemistry and technology
-Membrane biology and chemistry
-Cell biology
-Biophysics
-Genetic expression
-Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods
Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following:
-Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease
-The mechanism of the ripening process in fruit
-The biogenesis of flavor precursors in meat
-How biochemical changes in farm-raised fish are affecting processing and edible quality