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A rapid quantitative determination of phenolic acids in Brassica oleracea by capillary zone electrophoresis
journal contribution
posted on 2023-05-17, 07:34 authored by Lee, ISL, Boyce, MC, Michael BreadmoreMichael BreadmoreA simple and rapid capillary zone electrophoresis method to quantitatively determine the phenolic acid contents in brassica vegetables is described. Phenolic compounds were extracted from broccoli, broccolini, Brussels sprouts, cabbage and cauliflower and the main hydroxycinnamic acids (sinapic, ferulic, p-coumaric and caffeic acids) were isolated by solid phase extraction with C18 cartridges. Using an optimised method, the four analytes were separated in less than 7 min in a 50 mu m x 60 cm capillary with a 15 mM borate buffer (pH = 9.13) and a separation voltage of 30 kV at 30 degrees C. A linear relationship was observed for the method (r = 0.9997-0.9999) with detection limits ranging from 1.1 to 2.3 mg/kg of vegetables for the analytes. This method demonstrated good reproducibility with coefficients of variation of less than 5% for peak area and less than 1% for migration time (n = 7). The method was successfully applied to quantitatively determine the phenolic acid contents in a range of brassica vegetables and the results were in good agreement when compared to those from high performance liquid chromatography analysis. Crown Copyright (C) 2011 Published by Elsevier Ltd. All rights reserved.
Funding
Australian Research Council
History
Publication title
Food ChemistryVolume
127Pagination
797-801ISSN
0308-8146Department/School
School of Natural SciencesPublisher
Elsevier Science LtdPlace of publication
The Boulevard, Langford Lane, Kidlington, Oxford, England, Oxon, Ox5 1GbRights statement
The definitive version is available at http://www.sciencedirect.comRepository Status
- Restricted