Characterization of nutraceuticals and functional foods by innovative HPLC methods.
In recent years there is a growing interest in food and food ingredient which may provide health benefits. Food as well as food ingredients containing health-preserving components, are not considered conventional food, but can be defined as functional food. To characterise such foods, as well as nutraceuticals specific, high sensitive and reproducible analytical methodologies are needed. In light of this importance we set out to develop innovative HPLC methods employing reversed phase narrow bore column and high-performance anion-exchange chromatographic methods coupled with pulsed amperometric detection (HPAEC-PAD), which are specific for carbohydrate analysis. The developed methods were applied for the separation and quantification of citrus flavonoids and to characterize fructooligosaccharide (FOS) and fructans added to functional foods and nutraceuticals.
Corradini
Claudio
C
Istituto di Cromatografia del C.N.R., Area della Ricerca di Roma, Via Salaria, Km 29.300, C.P. 10, 00016 Monterotondo Stazione, Roma. claudio.corradini@mlib.cnr.it
Galanti
Roberta
R
Nicoletti
Isabella
I
D002241:Carbohydrates / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D002957:Citrus / Q000737:chemistry; D005419:Flavonoids / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005630:Fructans / Q000032:analysis; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
D002241:Carbohydrates; D005419:Flavonoids; D005630:Fructans