Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD
Summary Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, v...
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| Veröffentlicht in: | International journal of food science & technology 2021-08, Vol.56 (8), p.4091-4097 |
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| container_title | International journal of food science & technology |
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| creator | Kalogiouri, Natasa P. Kokokiris, Lambros E. Doulgeraki, Stephania Papadopoulos, Athanasios Samanidou, Victoria F. |
| description | Summary
Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1–92.1%), and the method presented excellent linearity (r2 > 0.99). The precision limit was ≤5.6% RSDr for intra‐day and ≤7.2% RSDR for inter‐day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets.
Valorization of canned tuna fillets fortified with a mixture of brine and hydrosols of aromatic plants with the development of an HPLC‐DAD method for the determination of phenolic antioxidants. |
| doi_str_mv | 10.1111/ijfs.15034 |
| format | Article |
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Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1–92.1%), and the method presented excellent linearity (r2 > 0.99). The precision limit was ≤5.6% RSDr for intra‐day and ≤7.2% RSDR for inter‐day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets.
Valorization of canned tuna fillets fortified with a mixture of brine and hydrosols of aromatic plants with the development of an HPLC‐DAD method for the determination of phenolic antioxidants.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.15034</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Acids ; Analytical chemistry ; Antioxidants ; Catechin ; Epicatechin ; Fillets ; Flavonoids ; Fortification ; functional ; Gallic acid ; High-performance liquid chromatography ; HPLC ; hydrosols ; Hydroxybenzaldehydes ; Liquid chromatography ; Oregano ; Phenolic acids ; phenolic antioxidants ; Phenols ; Quercetin ; Rosmarinic acid ; Rutin ; Syringaldehyde ; Vanillic acid ; Vanillin</subject><ispartof>International journal of food science & technology, 2021-08, Vol.56 (8), p.4091-4097</ispartof><rights>2021 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2021 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3014-ebc128297d05d57f79a40fff3ee0ad80b0d336cc94bcd0311bd38c38e8edb1cd3</citedby><cites>FETCH-LOGICAL-c3014-ebc128297d05d57f79a40fff3ee0ad80b0d336cc94bcd0311bd38c38e8edb1cd3</cites><orcidid>0000-0002-4030-6181</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.15034$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.15034$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Kalogiouri, Natasa P.</creatorcontrib><creatorcontrib>Kokokiris, Lambros E.</creatorcontrib><creatorcontrib>Doulgeraki, Stephania</creatorcontrib><creatorcontrib>Papadopoulos, Athanasios</creatorcontrib><creatorcontrib>Samanidou, Victoria F.</creatorcontrib><title>Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD</title><title>International journal of food science & technology</title><description>Summary
Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1–92.1%), and the method presented excellent linearity (r2 > 0.99). The precision limit was ≤5.6% RSDr for intra‐day and ≤7.2% RSDR for inter‐day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets.
Valorization of canned tuna fillets fortified with a mixture of brine and hydrosols of aromatic plants with the development of an HPLC‐DAD method for the determination of phenolic antioxidants.</description><subject>Acids</subject><subject>Analytical chemistry</subject><subject>Antioxidants</subject><subject>Catechin</subject><subject>Epicatechin</subject><subject>Fillets</subject><subject>Flavonoids</subject><subject>Fortification</subject><subject>functional</subject><subject>Gallic acid</subject><subject>High-performance liquid chromatography</subject><subject>HPLC</subject><subject>hydrosols</subject><subject>Hydroxybenzaldehydes</subject><subject>Liquid chromatography</subject><subject>Oregano</subject><subject>Phenolic acids</subject><subject>phenolic antioxidants</subject><subject>Phenols</subject><subject>Quercetin</subject><subject>Rosmarinic acid</subject><subject>Rutin</subject><subject>Syringaldehyde</subject><subject>Vanillic acid</subject><subject>Vanillin</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kMtKw0AUhgdRsFY3PsGAOyH1zC2XpbTWVgoK6sbNkMyFTkknNZNSu_MRfEafxKlx7dn8nJ_vXPgRuiQwIrFu3MqGERHA-BEaEJaKhKaUHKMBFAISwSk7RWchrACAsowP0NvEdKZdO192rvG4sXizNL6pncKlj9aH01EDdh53W19i6-raxF6V3ht9sJd73TahqQPeuW6JZ0-L8ffn1-R2co5ObFkHc_GnQ_Q6vXsZz5LF4_18fLtIFAPCE1MpQnNaZBqEFpnNipKDtZYZA6XOoQLNWKpUwSulgRFSaZYrlpvc6IoozYboqt-7aZv3rQmdXDXb1seTkgqR8jwFyiN13VMqfhtaY-Wmdeuy3UsC8pCdPGQnf7OLMOnhnavN_h9Szh-mz_3MD5AIcxU</recordid><startdate>202108</startdate><enddate>202108</enddate><creator>Kalogiouri, Natasa P.</creator><creator>Kokokiris, Lambros E.</creator><creator>Doulgeraki, Stephania</creator><creator>Papadopoulos, Athanasios</creator><creator>Samanidou, Victoria F.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-4030-6181</orcidid></search><sort><creationdate>202108</creationdate><title>Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD</title><author>Kalogiouri, Natasa P. ; Kokokiris, Lambros E. ; Doulgeraki, Stephania ; Papadopoulos, Athanasios ; Samanidou, Victoria F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3014-ebc128297d05d57f79a40fff3ee0ad80b0d336cc94bcd0311bd38c38e8edb1cd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Acids</topic><topic>Analytical chemistry</topic><topic>Antioxidants</topic><topic>Catechin</topic><topic>Epicatechin</topic><topic>Fillets</topic><topic>Flavonoids</topic><topic>Fortification</topic><topic>functional</topic><topic>Gallic acid</topic><topic>High-performance liquid chromatography</topic><topic>HPLC</topic><topic>hydrosols</topic><topic>Hydroxybenzaldehydes</topic><topic>Liquid chromatography</topic><topic>Oregano</topic><topic>Phenolic acids</topic><topic>phenolic antioxidants</topic><topic>Phenols</topic><topic>Quercetin</topic><topic>Rosmarinic acid</topic><topic>Rutin</topic><topic>Syringaldehyde</topic><topic>Vanillic acid</topic><topic>Vanillin</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kalogiouri, Natasa P.</creatorcontrib><creatorcontrib>Kokokiris, Lambros E.</creatorcontrib><creatorcontrib>Doulgeraki, Stephania</creatorcontrib><creatorcontrib>Papadopoulos, Athanasios</creatorcontrib><creatorcontrib>Samanidou, Victoria F.</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kalogiouri, Natasa P.</au><au>Kokokiris, Lambros E.</au><au>Doulgeraki, Stephania</au><au>Papadopoulos, Athanasios</au><au>Samanidou, Victoria F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD</atitle><jtitle>International journal of food science & technology</jtitle><date>2021-08</date><risdate>2021</risdate><volume>56</volume><issue>8</issue><spage>4091</spage><epage>4097</epage><pages>4091-4097</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Canned tuna was fortified with a mixture of brine and hydrosols of aromatic plants (i.e. oregano, laurel, sage and lemon balm). An HPLC‐DAD method was developed and validated for the simultaneous determination of thirteen antioxidants in tuna fillets, including phenolic acids (gallic acid, vanillic acid, syringic acid and rosmarinic acid), flavonoids (catechin, epicatechin, vanillin, myricetin, rutin, quercetin, luteolin and apigenin) and one hydroxybenzaldehyde (syringaldehyde). The analytes showed satisfying recovery efficiency (82.1–92.1%), and the method presented excellent linearity (r2 > 0.99). The precision limit was ≤5.6% RSDr for intra‐day and ≤7.2% RSDR for inter‐day experiments. The determined analytes ranged between 8.86 mg (quercetin) and 512 mg (rosmarinic acid) per 100g tuna flesh (n = 10), verifying that the hydrosols fortified the tuna fillets.
Valorization of canned tuna fillets fortified with a mixture of brine and hydrosols of aromatic plants with the development of an HPLC‐DAD method for the determination of phenolic antioxidants.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.15034</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-4030-6181</orcidid></addata></record> |
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| ispartof | International journal of food science & technology, 2021-08, Vol.56 (8), p.4091-4097 |
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| source | Wiley Online Library Journals Frontfile Complete; Oxford Journals Open Access Collection |
| subjects | Acids Analytical chemistry Antioxidants Catechin Epicatechin Fillets Flavonoids Fortification functional Gallic acid High-performance liquid chromatography HPLC hydrosols Hydroxybenzaldehydes Liquid chromatography Oregano Phenolic acids phenolic antioxidants Phenols Quercetin Rosmarinic acid Rutin Syringaldehyde Vanillic acid Vanillin |
| title | Determination of phenolic antioxidants in tuna fillets canned in hydrosols with HPLC‐DAD |
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