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Analysis of natural antioxidants by capillary electromigration methods
Miguel Herrero1, Elena Ibáñiez, Alejandro Cifuentes
1Institute of Industrial Fermentations, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.
Journal of Separation Science
|July 15, 2005
Summary
This review details capillary electrophoresis methods for analyzing natural antioxidants in foods. It covers key compounds like catechins and vitamins, highlighting their functional food applications.
Area of Science:
- Analytical Chemistry
- Food Science
- Biochemistry
Background:
- Natural antioxidants are vital for health and are increasingly incorporated into functional foods.
- Capillary electrophoresis (CE) offers sensitive and efficient separation techniques for complex biological samples.
- Understanding antioxidant profiles in natural sources is crucial for food development and health research.
Purpose of the Study:
- To provide a comprehensive review of capillary electromigration methods for natural antioxidant analysis.
- To discuss the application of these antioxidants as functional food ingredients.
- To offer an updated overview of separating and identifying antioxidant compounds from natural matrices and foods.
Main Methods:
- Exhaustive survey of capillary electromigration techniques.
- Review of capillary electrophoresis (CE) applications for antioxidant separation and identification.
- Analysis of various natural matrices and food samples.
Main Results:
- Detailed overview of CE methods applicable to natural antioxidants.
- Identification of key antioxidant compounds including catechins, isoflavones, anthocyanins, phenolic acids, and vitamins.
- Discussion on the role of these compounds in functional foods.
Conclusions:
- Capillary electromigration methods are effective for analyzing natural antioxidants.
- Natural antioxidants possess significant potential for use in functional foods.
- This review consolidates current knowledge on antioxidant analysis in natural products and foods.