ANTHOCYANIN, AGLYCONE AND AGLYCONE-SUGAR CONTENT OF FRUITS OF TEMPERATE NORTH AMERICAN SPECIES OF Gaylussacia (ERICACEAE)

1988 ◽  
Vol 68 (1) ◽  
pp. 247-253 ◽  
Author(s):  
J. R. BALLINGTON ◽  
W. E. BALLINGER ◽  
E. P. MANESS
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
North American ◽  
High Performance ◽  
Hplc Analysis ◽  
Sugar Content ◽  
North American Species ◽  
The Other ◽  
Phylogenetic Implications

HPLC analysis of the true huckleberry species Gaylussacia baccata, G. dumosa, G. frondosa, G. mosieri, and G. ursina identified the 3-monoarabinosides, 3-monogalactosides, and 3-monoglucosides of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Gaylussacia brachycera contained all anthocyanins, except peonidin-3-arabinoside. Gaylussacia brachycera differed from other species in percent delphinidin-3-arabinoside. It was higher than the other species in percent of the aglycone delphinidin and lower in cyanidin, and also higher in percent of the sugar arabinose. There were no detectable differences among the other species for anthocyanins, aglycones, or aglycone-sugars. The phylogenetic implications of the similarities among species of Gaylussacia and Vaccinium in anthocyanins, aglycones, and aglycone-sugars of the fruit were discussed.Key words: High-performance liquid chromatography, huckleberries, blueberries, chemotaxonomy, taxonomy, biosystematics

HPLC Analysis of Oxytetracycline Residues in Honey

1986 ◽  
Vol 49 (5) ◽  
pp. 383-388 ◽  
Author(s):  
PETER SPORNS ◽  
SUET KWAN ◽  
LAWRENCE A. ROTH
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Aqueous Solutions ◽  
High Performance ◽  
Hplc Analysis ◽  
Extraction Procedure ◽  
Hplc Method ◽  
Limits Of Detection ◽  
Ph Values ◽  
Double Extraction

Oxytetracycline (OTC), also known commercially as Terramycin, was determined to be more stable in honey than in buffered aqueous solutions at similar pH values and temperatures. A rapid high performance liquid chromatography (HPLC) method was developed to detect and quantitate OTC using a 1:1 dilution (wt/wt) of honey samples in water. Using 355 nm as the wavelength of detection, amounts as low as 0.5 μg/ml could be detected in the above solution. The limits of detection were lowered considerably by a double extraction procedure.

scholarly journals EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT

2016 ◽  
Vol 47 (4) ◽  
Author(s):  
Jebur & et al.
Keyword(s):  
High Performance Liquid Chromatography ◽  
Enzyme Activity ◽  
Liquid Chromatography ◽  
High Performance ◽  
Specific Activity ◽  
Control Sample ◽  
The Other ◽  
Enzyme Efficiency ◽  
Negative Effect ◽  
The Stability

This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition  on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed  that  the  addition of  experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit  to 89 %  compared  to  control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to   233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of  the enzyme to flour have no effect on the percentage value of gluten but improved the  stability of dough .The  enzyme  addition also led to increase amylases activities.  Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit.

Isolation and identification of tuliposides D and F from tulip cultivars

2020 ◽  
Vol 75 (1-2) ◽  
pp. 7-12 ◽  
Author(s):  
Taiji Nomura ◽  
Shinjiro Ogita ◽  
Yasuo Kato
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Secondary Metabolites ◽  
High Performance ◽  
The Other ◽  
Isolation And Identification ◽  
Tulipa Gesneriana ◽  
Tissue Extracts ◽  
Spectroscopic Analyses ◽  
Hplc Peak

Abstract6-Tuliposides A (6-PosA) and B (6-PosB) are major defensive secondary metabolites in tulip cultivars (Tulipa gesneriana), having an acyl group at the C-6 position of d-glucose. Although some wild tulip species produce 1,6-diacyl-glucose type of Pos (PosD and PosF), as well as 6-PosA/B, they have not yet been isolated from tulip cultivars. Here, aiming at verifying the presence of PosD and PosF in tulip cultivars, tissue extracts of 25 cultivars were analyzed by high-performance liquid chromatography (HPLC). Although no HPLC peaks for PosD nor PosF were detected in most cultivars, we found two cultivars giving a minute HPLC peak for PosD and the other two cultivars giving that for PosF. PosD and PosF were then purified from petals of cultivar ‘Orca’ and from pistils of cultivar ‘Murasakizuisho’, respectively, and their identities were verified by spectroscopic analyses. This is the first report that substantiates the presence of 1,6-diacyl-glucose type of Pos in tulip cultivars.

scholarly journals Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Anis Chikhoune ◽  
Fatiha Bedjou ◽  
Sabrina Oubouzid ◽  
Rosa Boukefoussa ◽  
Bilal Bechri ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Sugar Content ◽  
Coconut Oil ◽  
Principal Component ◽  
Palm Stearin ◽  
International Standards ◽  
Interesterified Oil

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.

scholarly journals Identification of Phenolic Acids and Flavonoids in Monofloral Honey from Bangladesh by High Performance Liquid Chromatography: Determination of Antioxidant Capacity

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Mohammed Moniruzzaman ◽  
Chua Yung An ◽  
Pasupuleti Visweswara Rao ◽  
Mohammad Nurul Islam Hawlader ◽  
Siti Amirah Binti Mohd Azlan ◽  
...  
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Phenolic Acids ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
The Mean

The aim of the present study was to characterize the phenolic acids, flavonoids, and antioxidant properties of monofloral honey collected from five different districts in Bangladesh. A new high performance liquid chromatography (HPLC) equipped with a UV detector method was developed for the identification of the phenolic acids and flavonoids. A total of five different phenolic acids were identified, with the most abundant being caffeic acid, benzoic acid, gallic acid, followed by chlorogenic acid and trans-cinnamic acid. The flavonoids, kaempferol, and catechin were most abundant, followed by myricetin and naringenin. The mean moisture content, total sugar content, and color characteristics of the honey samples were 18.36 ± 0.95%, 67.40 ± 5.63 g/100 g, and 129.27 ± 34.66 mm Pfund, respectively. The mean total phenolic acids, total flavonoid content, and proline content were 199.20 ± 135.23, 46.73 ± 34.16, and 556.40 ± 376.86 mg/kg, respectively, while the mean FRAP values and DPPH radical scavenging activity were 327.30 ± 231.87 μM Fe (II)/100 g and 36.95 ± 20.53%, respectively. Among the different types of honey, kalijira exhibited the highest phenolics and antioxidant properties. Overall, our study confirms that all the investigated honey samples are good sources of phenolic acids and flavonoids with good antioxidant properties.

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