Liquid chromatographic determination of phenolic antioxidants in bakery products.
A simple and rapid method for the determination of phenolic antioxidants (propyl gallate, octyl gallate, dodecyl gallate, butylated hydroxyanisole and butylated hydroxytoluene) in bakery products is described. The method involves direct extraction and liquid chromatography-UV determination. The linearity (0.9992-0.9999), resolution, precision (coefficients of variation (%) = 3.5-5.9) and recovery (40.2-95.1%) of this method are good.
Rafecas
M
M
Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
Guardiola
F
F
Illera
M
M
Codony
R
R
Boatella
J
J
D000975:Antioxidants / Q000032:analysis*; D002853:Chromatography, Liquid; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D007202:Indicators and Reagents; D008054:Lipid Peroxides / Q000032:analysis; D008055:Lipids / Q000032:analysis / Q000302:isolation & purification; D010636:Phenols / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D000975:Antioxidants; D004041:Dietary Fats; D005227:Fatty Acids; D007202:Indicators and Reagents; D008054:Lipid Peroxides; D008055:Lipids; D010636:Phenols