Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 1676, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.chroma.2022.463198
Keywords
Coleusforskohlii; Foodsupplements; GC-MS; LC-MS; Frauddetection
Funding
- Spanish MINECO/AEI/FEDER, UE [AGL2016-80475-R]
- MCIN/AEI [PID2019-106405GB-I0 0]
- Comunidad of Madrid
- FSE program
- FEDER program [S2018/BAA-4393]
- Comunidad de Madrid [IND2020/BIO-17409]
- Pharmactive Biotech Products S.L.
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A new multianalytical methodology based on gas chromatography and liquid chromatography coupled to mass spectrometry has been proposed to evaluate frauds affecting the composition of Coleus forskohlii root supplements. The methodology successfully detected low concentrations of forskolin and the replacement of C. forskohlii by other vegetable sources in the supplements.
A new multianalytical methodology based on gas chromatography (GC) and liquid chromatography (LC) coupled to mass spectrometry (MS) has been proposed to evaluate frauds affecting the composition of Coleus forskohlii root supplements (FKS). After optimization and validation of chromatographic methods, 24 FKS were analyzed. Forskolin, their main bioactive component, was only found in 50% of the FKS eval-uated (in the 0.032-17.1% range), with 27% of these supplements showing concentrations of this bioactive lower than those declared in their labels. Application of this methodology also proved to be successful for the detection of frauds regarding the replacement of C. forskohlii by other vegetable sources (green tea, soy leaves and a plant of the Berberidaceae family) in 17% of supplements analyzed. A study on sta-bility of forskolin under accelerated conditions allowed to rule out its degradation as responsible for the lack of this bioactive or other natural constituents in 25% of FKS evaluated. It can be concluded that the multianalytical methodology here developed is an advantageous alternative to address the wide diversity of frauds affecting these supplements.(c) 2022 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license ( http://creativecommons.org/licenses/by-nc-nd/4.0/ )
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