Optimisation and validation of analytical methods for the simultaneous extraction of antioxidants: application to the analysis of tomato sauces.
Food Chem
; 163: 234-43, 2014 Nov 15.
Article
en En
| MEDLINE
| ID: mdl-24912721
ABSTRACT
In the present study, simultaneous extraction of natural antioxidants (phenols and carotenoids) in complex matrices, such as tomato sauces, is presented. The tomato sauce antioxidant compounds studied were the phenolics hydroxytyrosol, from virgin olive oil, quercetin and its derivatives, from onions, and quercetin-rutinoside as well as the carotenoid, lycopene (cis and trans), from tomatoes. These antioxidant compounds were extracted simultaneously with n-hexane/acetone/ethanol (50/25/25, v/v/v). The phenolics were analysed by ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS), and lycopene (cis- and trans-forms) was analysed using high-performance liquid chromatography coupled to a diode array detector (HPLC-DAD). After studying the parameters of these methods, they were applied to the analysis of virgin olive oil, fresh onion, tomato concentrate and tomato powder, and commercial five tomato sauces. Subsequently, the results obtained in our laboratory were compared with those from the Gallina Blanca Star Group laboratory.
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Bases de datos:
MEDLINE
Asunto principal:
Extractos Vegetales
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Cromatografía Líquida de Alta Presión
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Cromatografía Liquida
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Solanum lycopersicum
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Espectrometría de Masas en Tándem
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Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2014
Tipo del documento:
Article