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

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 797-801

  Lee, Iris S L ^a   Boyce, Mary C ^a   Breadmore, Michael C ^b  

^a EDITH COWAN UNIVERSITY   (Australia)

^b UNIVERSITY OF TASMANIA   (Australia)

Author keywords

Borate buffer; Brassicas; Capillary zone electrophoresis; Phenolic acids; Vegetables

Indexed keywords

ANALYTES; BORATE BUFFER; BRASSICA; BRASSICA OLERACEA; BRASSICAS; BRUSSELS; CAFFEIC ACIDS; CAPILLARY ZONE ELECTROPHORESIS; COEFFICIENTS OF VARIATIONS; DETECTION LIMITS; LINEAR RELATIONSHIPS; MIGRATION TIME; PEAK AREA; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; QUANTITATIVE DETERMINATIONS; REPRODUCIBILITIES; SEPARATION VOLTAGE; SOLID-PHASE EXTRACTION;

CAPILLARY ELECTROPHORESIS; CHROMATOGRAPHY; ELECTROCHEMISTRY; EXTRACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; VEGETABLES;

PHENOLS;

BORIC ACID; CAFFEIC ACID; FERULIC ACID; PARA COUMARIC ACID; PHENOL; SINAPIC ACID;

ARTICLE; BRASSICA; BROCCOLI; BRUSSELS SPROUT; CABBAGE; CAPILLARY ELECTROPHORESIS; CAULIFLOWER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLID PHASE EXTRACTION; SOLVENT EXTRACTION;

BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA;

EID: 79952314824     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.015     Document Type: Article

References (26)

1. Boyce, M. C. (2007). Determination of additives and organic contaminants in food by CE and CEC. Electrophoresis, 28, 4046-4062.
2. Cao, Y. H., Wang, Y., & Yuan, Q. (2004). Analysis of flavonoids and phenolic acid in propolis by capillary electrophoresis. Chromatographia, 59, 135-140. (Pubitemid 38197729)
3. Carrasco-Pancorbo, A., Cruces-Blanco, C., Carretero, A. S., & Gutierrez, A. F. (2004). Sensitive determination of phenolic acids in extra-virgin olive oil by capillary zone electrophoresis. Journal of Agricultural and Food Chemistry, 52, 6687-6693.
4. Carrasco-Pancorbo, A. A., Neusüß, C., Pelzing, M., Segura-Carretero, A., & Fernández-Gutiérrez, A. (2007). CE- and HPLC-TOF-MS for the characterization of phenolic compounds in olive oil. Electrophoresis, 28(5), 806-821.
5. Cifuentes, A. (2006). Recent advances in the application of capillary electromigration methods for food analysis. Electrophoresis, 27, 283-303.
6. Ferreres, F. F., Valentao, P., Llorach, R., Pinheiro, C., Cardoso, U., Pereira, J. A., et al. (2005). Phenolic compounds in external leaves of tronchuda cabbage (Brassica oleracea L. var. costata DC). Journal of Agricultural and Food Chemistry, 53(8), 2901-2907. (Pubitemid 40525250)
7. Frenich, A. G., Vidal, J. L., Romero-Gonzalez, R., & Aguilera-Luiz, M. (2009). Simple and high-throughput method for the multimycotoxin analysis in cereals and related foods by ultra-high performance liquid chromatography/tandem mass spectrometry. Food Chemistry, 117, 705-712.
8. Gómez Caravaca, A. M., Carrasco Pancorbo, A., Cañabate Díaz, B., Segura Carretero, A., & Fernández Gutiérrez, A. (2005). Electrophoretic identification and quantitation of compounds in the polyphenolic fraction of extra-virgin olive oil. Electrophoresis, 26(18), 3538-3551.
9. Hamoudova, R., Urbanek, M., Pospisilova, M., & Polasek, M. (2004). Assay of phenolic compounds in red wine by on-line combination of capillary isotachophoresis with capillary zone electrophoresis. Journal of Chromatography A, 1032, 281-287. (Pubitemid 38270371)
10. Kaur, C., & Kapoor, H. (2001). Antioxidants in fruit and vegetables - The millenium's health. International Journal of Food Science and Technology, 36, 703-725. (Pubitemid 33394440)
11. Kris-Etherton, P. M., Etherton, T. D., Carlson, J., & Garner, C. (2002). Recent discoveries in inclusive food-based approaches and dietary patterns for reduction in risk for cardiovascular disease. Current Opinion in Lipidology, 13, 397-407.
12. Kushad, M. M., Masiumas, J., Smith, M. A. L., Kalt, W., & Eastman, K. (2003). Health promoting phytochemicals in vegetables. Horticultural Reviews, 28, 125-185.
13. Latorre-Moratalla, M. L., Bosch-Fuste, J., Lavizzari, T., Bover-Cod, S., Veciana-Nogues, M. T., & Vidal-Carou, M. C. (2009). Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food. Journal of Chromatography A, 1216, 7715-7720.
14. Lee, I., Boyce, M. C., & Breadmore, M. C. (2010). Quantitative determination of glucoraphanin in Brassica vegetables by micellar electrokinetic capillary chromatography. Analytica Chimica Acta, 663, 105-108.
15. Liu, S., Manson, J. E., Lee, I. M., Cole, S. R., Hennekens, C. H., Willet, W. C., et al. (2000). Fruit and vegetable intake and risk of cardiovascular disease: The Women's health study. American Journal of Clinical Nutrition, 72, 922-928.
16. Llorach, R., Gil-Izquierdo, A., Ferreres, F., & Tomas-Barberan, F. A. (2003). HPLC-DAD-MS/MS ESI characterization of unusual highly glycosylated acylated flavonoids from cauliflower (Brassica oleracea L. var. botrytis) agroindustrial byproducts. Journal of Agricultural and Food Chemistry, 51, 3895-3899.
17. Moreno, D. A., Lopez-Berenguer, C., & Garcia-Viguera, C. (2007). Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. Journal of Food Science, 72(1), S64-S68.
18. Murillo, G., & Mehta, R. G. (2001). Cruciferous vegetables and cancer prevention. Nutrition and Cancer, 41, 17-28. (Pubitemid 34666216)
19. Peng, Y., Yuan, J., Liu, F., & Ye, J. (2005). Determination of active components in rosemary by capillary electrophoresis with electrochemical detection. Journal of Pharmaceutical and Biomedical Analysis, 39, 431-437. (Pubitemid 41196046)
20. Phanhauser, W., Fenwick, G. R., & Khokhar, S. (2001). Biologically active phytochemicals in food - Analysis, metabolism, bioavailability and function. UK: The Royal Society of Chemistry.
21. Podsedek, A., Sosnowska, D., Redzynia, M., & Anders, B. (2006). Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science and Technology, 41(1), 49-58. (Pubitemid 44191892)
22. Robbins, R., Keck, A.-S., Banuelos, G., & Finley, J. (2005). Cultivation conditions and selenium fertilization alter the phenolic profile, glucosinolate, and sulforaphane content of broccoli. Journal of Medicinal Food, 8(2), 204-214. (Pubitemid 41008984)
23. Sultana, B., Anwar, F., & Iqbal, S. (2008). Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. International Journal of Food Science and Technology, 43(3), 560-567. (Pubitemid 351185344)
24. Vallejo, F., Garcia-Viguera, C., & Tomas-Barberan, F. A. (2003). Changes in broccoli (Brassica oleracea L. var. italica) health-promoting compounds with inflorescence development. Journal of Agricultural and Food Chemistry, 51, 3776-3782.
25. Vallejo, F., Tomas-Barberan, F. A., & Ferreres, F. (2004). Characterisation of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-UV diodearray detection-electrospray ionisation mass spectrometry. Journal of Chromatography A, 1054, 181-193. (Pubitemid 39445821)
26. Vallejo, F., Tomas-Barberan, F. A., & Garcia-Viguera, C. (2002). Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain. Journal of the Science of Food and Agriculture, 82, 1293-1297.