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Liquid chromatographic determination of phenolic antioxidants in bakery products
M Rafecas1, F Guardiola, M Illera
1Nutrition and Food Science Department-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
Journal of Chromatography. A
|November 11, 1998
Abstract:
A simple and rapid method for the determination of phenolic antioxidants (propyl gallate, octyl gallate, dodecyl gallate, butylated hydroxyanisole and butylated hydroxytoluene) in bakery products is described. The method involves direct extraction and liquid chromatography-UV determination. The linearity (0.9992-0.9999), resolution, precision (coefficients of variation (%) = 3.5-5.9) and recovery (40.2-95.1%) of this method are good.