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Global Journal of Analytical Chemistry 2012, 3: 5
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Research Article
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Simultaneous determination of ascorbic acid, dehydroascorbic acid, 5-hydroxymethylfurfural and furfural in hot pepper, wine and fruit juice by RP-HPLC-PDA
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Saksit Chanthaia, Jatesadaporn Yaisoongnerna, Chalerm Ruangviriyachaia, Rattana Mahachaia, Suchila Techawongstienb
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a Department of Chemistry and Center for Innovation in Chemistry, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
b Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand
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Abstract |
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Simultaneous determination of ascorbic acid (AA), dehydroascorbic acid (DHA), 5-hydroxymethylfurfural (5-HMF) and furfural (F) in hot pepper was mainly developed. The extract of the pepper sample was obtained with 3%(v/v) acetic acid and was subjected to separate on reversed-phase HPLC-PDA with their monitoring wavelengths at 225 nm for DHA, 245 nm for AA and 280 nm for 5-HMF and F. The calibration curves were found linearly in the range of 0.1-100 µg/mL for AA, 5-HMF and F, and 0.1-10 µg/mL for DHA. The multiple determination coefficients obtained were higher than 0.999. Detection limits of AA, DHA, 5-HMF and F were 0.02, 0.05, 0.006 and 0.01 µg/mL, respectively. Quantitation limits of AA, DHA, 5-HMF and F were 0.07, 0.20, 0.02 and 0.04 µg/mL, respectively. The method recoveries of AA, DHA, 5-HMF and F by standard addition method were found to be 89.4, 89.3, 89.1 and 96.6% in average, respectively. The DHA contents in the sample were also investigated using this method in comparison with the determination of DHA as the difference in total AA after DHA reduction with dithiothreitol. The contents of AA and DHA in hot pepper sample were ranged from 1.3-99 and 0.13-2.8 mg/100 g, respectively. 5-HMF was not detectable while F was rarely found in these samples used. The contents of AA, DHA, 5-HMF and F in both wine and fruit juice samples were ranged from 0.38-47, 0.91-7.4, 0.20-12 and 0.010-0.70 mg/100 mL, respectively.
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Keywords |
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Ascorbic acid; Dehydroascorbic acid; 5-hydroxymethylfurfural; Furfural; Hot pepper; Wine; Fruit juice; HPLC
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