A simple, fast, precise and accurate method has been developed to simultaneously separate and determine eighteen bioactive compounds in Italian bitter liqueurs, especially those made of gentian, cinchona, cinnamon, rhubarb, clove, star anise and oranges, by reversed phase high-performance liquid chromatography (RP-HPLC) coupled with diode array detection (DAD). This HPLC assay was performed on C18 column with methanol and aqueous phosphoric acid (pH 2.5) as mobile phase. Selected wavelengths, i.e. 210, 232, 275, 285, 291, 310 and 368 nm were used for quantification of compounds. Column temperature was controlled at 30 ◦C. The above method demonstrated an excellent linearity (R2 ≥ 0.9999) in a wide concentration range for all eighteen analytes (shikimic acid, gallic acid, (+)-catechin, chlorogenic acid, caffeic acid, (-)-epicatechin, gentiopicroside, quinine, p-coumaric acid, ferulic acid, rutin, naringin, hesperidin, trans-cinnamic acid, amarogentin, quercetin, eugenol and trans-cinnamaldehyde). The proposed method has been successfully applied to analyze eighteen bitter liqueurs produced in Italy and it has all the qualities to be a comprehensive quality control method for these bitter liqueurs. The bitter principles are the most important compounds among the above because they are responsible for the bitter taste of these liqueurs which brings about a reflex excitation of the taste receptors leading to increased secretion of saliva and digestive juices and consequently stimulate appetite and digestion. The concentration of the detected bitter principles gentiopicroside, amarogentin, quinine and naringin, ranged as follow: 1.17 - 299.20 µg/ml, 0.25 - 32.24 µg/ml, 1.44 - 6.93 µg/ml and 0.28 - 39.99 µg/ml, respectively. Ref. [1] Anita, A.; Stefan, S.; Hermann, S.; Markus, G. Journal of Pharmaceutical and Biomedical Analysis. 2007, 45, 437-442. [2] Wende, L.; Trust, B. Food Chemistry. 2011,127, 968-975.
Simultaneous determination of eighteen secoiridoids, flavonoids, alkaloids, phenolic acids and other bioactive compunds in the italian bitter beverages by RP-HPLC-DAD.
Ahmed M. Mustafa;Giovanni Caprioli;Filippo Maggi;Massimo Ricciutelli;Gianni Sagratini;Sauro Vittori
2013-01-01
Abstract
A simple, fast, precise and accurate method has been developed to simultaneously separate and determine eighteen bioactive compounds in Italian bitter liqueurs, especially those made of gentian, cinchona, cinnamon, rhubarb, clove, star anise and oranges, by reversed phase high-performance liquid chromatography (RP-HPLC) coupled with diode array detection (DAD). This HPLC assay was performed on C18 column with methanol and aqueous phosphoric acid (pH 2.5) as mobile phase. Selected wavelengths, i.e. 210, 232, 275, 285, 291, 310 and 368 nm were used for quantification of compounds. Column temperature was controlled at 30 ◦C. The above method demonstrated an excellent linearity (R2 ≥ 0.9999) in a wide concentration range for all eighteen analytes (shikimic acid, gallic acid, (+)-catechin, chlorogenic acid, caffeic acid, (-)-epicatechin, gentiopicroside, quinine, p-coumaric acid, ferulic acid, rutin, naringin, hesperidin, trans-cinnamic acid, amarogentin, quercetin, eugenol and trans-cinnamaldehyde). The proposed method has been successfully applied to analyze eighteen bitter liqueurs produced in Italy and it has all the qualities to be a comprehensive quality control method for these bitter liqueurs. The bitter principles are the most important compounds among the above because they are responsible for the bitter taste of these liqueurs which brings about a reflex excitation of the taste receptors leading to increased secretion of saliva and digestive juices and consequently stimulate appetite and digestion. The concentration of the detected bitter principles gentiopicroside, amarogentin, quinine and naringin, ranged as follow: 1.17 - 299.20 µg/ml, 0.25 - 32.24 µg/ml, 1.44 - 6.93 µg/ml and 0.28 - 39.99 µg/ml, respectively. Ref. [1] Anita, A.; Stefan, S.; Hermann, S.; Markus, G. Journal of Pharmaceutical and Biomedical Analysis. 2007, 45, 437-442. [2] Wende, L.; Trust, B. Food Chemistry. 2011,127, 968-975.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
