Liquid chromatographic determination of phenolic antioxidants in bakery products

M Rafecas; F Guardiola; M Illera; R Codony; J Boatella

doi:10.1016/s0021-9673(98)00601-3

Liquid chromatographic determination of phenolic antioxidants in bakery products

J Chromatogr A. 1998 Oct 2;822(2):305-9. doi: 10.1016/s0021-9673(98)00601-3.

Authors

M Rafecas¹, F Guardiola, M Illera, R Codony, J Boatella

Affiliation

¹ Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.

PMID: 9809448
DOI: 10.1016/s0021-9673(98)00601-3

Abstract

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis*
Chromatography, Liquid
Dietary Fats / analysis
Fatty Acids / analysis
Food Analysis / methods*
Indicators and Reagents
Lipid Peroxides / analysis
Lipids / analysis
Lipids / isolation & purification
Phenols / analysis*
Spectrophotometry, Ultraviolet

Substances

Antioxidants
Dietary Fats
Fatty Acids
Indicators and Reagents
Lipid Peroxides
Lipids
Phenols