4.7 Article

Development of a reverse-phase high-performance liquid chromatography method for analyzing trans-resveratrol in peanut kernels

Journal

FOOD CHEMISTRY
Volume 89, Issue 4, Pages 623-638

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.05.033

Keywords

resveratrol; peanuts; reverse-phase; HPLC

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A reverse-phase high-performance liquid chromatography (HPLC) method for identification and quantification of trans-resveratrol from peanut extracts, using phenolphthalein as internal standard, was developed. The HPLC system consisted of a C-18 column (250 1 x 4.6 i.d. mm, 5 mum particle size), with PDA detection at 307 nm and mobile phase consisting of 0.1% acetic acid in water and 100% acetonitrile. Gradient elution increased acetonitrile linearly from 5% to 41.8% over 23 min (GS = 1.6) followed by an increase of acetonitrile to 77% over 5 min (GS = 7.04), returning to initial conditions over 1 min and held for an additional 5 min with a flow rate of 1.5 ml/min. A lower column temperature resulted in higher peak heights and better baseline separation, therefore 25 degreesC was selected over 40 or 60 degreesC to simplify the method. Accuracy, precision, linearity, limit of detection and limit of quantitation were consistent or better than reported previously in the literature for related studies. (C) 2004 Elsevier Ltd. All rights reserved.

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