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Mixed micellar electrokinetic capillary chromatography separation of depolymerized grape procyanidins
José Manuel Herrero-Martínez1, Clara Ràfols, Martí Rosés
1Departament de Química Analítica, Universitat de Barcelona, Spain.
Electrophoresis
|February 26, 2003
Summary
A new mixed micellar electrokinetic chromatography (MEKC) method efficiently separates procyanidin components. This technique analyzes catechins and conjugates from food sources in under 15 minutes.
Area of Science:
- Analytical Chemistry
- Food Chemistry
- Polymer Chemistry
Background:
- Oligomeric procyanidins are potent antioxidants with disease-preventing potential.
- Their biological activity is influenced by their size and structure.
- Current methods for analyzing procyanidins, like HPLC after thiolysis, can be time-consuming.
Purpose of the Study:
- To develop a faster and more efficient method for separating procyanidin components.
- To analyze major components obtained after thiolysis with cysteamine.
- To improve the analysis of procyanidins from food processing byproducts.
Main Methods:
- Development of a mixed micellar electrokinetic chromatography (MEKC) method.
- Utilized a mixed micellar system of sodium cholate (SC) and sodium dodecyl sulfate (SDS).
- Separation of catechins and their cysteamine conjugates.
Main Results:
- The mixed SC-SDS MEKC system significantly reduced separation times to under 15 minutes.
- Compared to SDS-only MEKC, which took about 40 minutes.
- Successfully separated major components from the thiolysis of procyanidins.
Conclusions:
- The developed MEKC method offers a rapid and effective way to analyze procyanidin components.
- This method is suitable for analyzing procyanidins from food industry effluents like grape and apple seeds/skins.
- Provides a valuable tool for assessing potential procyanidin sources.