Antioxidant Profiling of Ginger via Reaction Flow Chromatography

Autores
Zhou, Xian; Power, Declan; Jones, Andy; Acquaviva, Agustín; Dennis, Gary R.; Shalliker, R. Andrew; Li, Chun Guang; Soliven, Arianne
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Reaction flow (RF) chromatography is a powerful and efficient approach that utilizes conventional high-performance liquid chromatography (HPLC)–ultraviolet (UV)–visible detection. This technique exploits a novel column end-fitting and an extra HPLC pump that delivers a reagent specific for selective detection, in particular the antioxidant profiling of natural products. This study employed RF for the first time to identify antioxidants in a commercial ginger sample. This demonstrated the previously validated assay’s ease and power to extract information about the natural product’s antioxidant properties. Due to the simplicity involved with data analysis and peak matching process, the following information was revealed between the chemical and antioxidant profiles: three of the strongest antioxidant activity peaks in the ginger sample (593 nm) did not correlate with the three most abundant chemical profile peaks (UV absorbance at 254 and 280 nm); the ratio of seven antioxidant peaks may be potentially used for food authenticity purposes, and future research should target these peaks for the early discovery of novel antioxidants sourced in ginger. Utilization of this previously validated assay provided the resolution of numerous peaks in the ginger extract and information associated with their antioxidant attributes and chemical abundance. This approach is more informative than total antioxidant assays that lack compound specificity information. Furthermore, it is superior to mass spectrometric (MS) assays that cannot evaluate each compound’s antioxidant strength, and does not involve the expense involved in the acquisition and maintenance of the MS detection hardware, and does not require the high level of expertise needed to conduct the MS data analysis.
Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA)
Materia
Química
Antioxidant
Reaction flow chromatography
Ferric reducing antioxidant power assay
Ginger
Post column derivatization
Selective detection
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/139204

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network_name_str SEDICI (UNLP)
spelling Antioxidant Profiling of Ginger via Reaction Flow ChromatographyZhou, XianPower, DeclanJones, AndyAcquaviva, AgustínDennis, Gary R.Shalliker, R. AndrewLi, Chun GuangSoliven, ArianneQuímicaAntioxidantReaction flow chromatographyFerric reducing antioxidant power assayGingerPost column derivatizationSelective detectionReaction flow (RF) chromatography is a powerful and efficient approach that utilizes conventional high-performance liquid chromatography (HPLC)–ultraviolet (UV)–visible detection. This technique exploits a novel column end-fitting and an extra HPLC pump that delivers a reagent specific for selective detection, in particular the antioxidant profiling of natural products. This study employed RF for the first time to identify antioxidants in a commercial ginger sample. This demonstrated the previously validated assay’s ease and power to extract information about the natural product’s antioxidant properties. Due to the simplicity involved with data analysis and peak matching process, the following information was revealed between the chemical and antioxidant profiles: three of the strongest antioxidant activity peaks in the ginger sample (593 nm) did not correlate with the three most abundant chemical profile peaks (UV absorbance at 254 and 280 nm); the ratio of seven antioxidant peaks may be potentially used for food authenticity purposes, and future research should target these peaks for the early discovery of novel antioxidants sourced in ginger. Utilization of this previously validated assay provided the resolution of numerous peaks in the ginger extract and information associated with their antioxidant attributes and chemical abundance. This approach is more informative than total antioxidant assays that lack compound specificity information. Furthermore, it is superior to mass spectrometric (MS) assays that cannot evaluate each compound’s antioxidant strength, and does not involve the expense involved in the acquisition and maintenance of the MS detection hardware, and does not require the high level of expertise needed to conduct the MS data analysis.Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA)2021-09-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/139204enginfo:eu-repo/semantics/altIdentifier/issn/1934-578Xinfo:eu-repo/semantics/altIdentifier/issn/1555-9475info:eu-repo/semantics/altIdentifier/doi/10.1177/1934578x211035286info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:31:57Zoai:sedici.unlp.edu.ar:10915/139204Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:31:58.284SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Antioxidant Profiling of Ginger via Reaction Flow Chromatography
title Antioxidant Profiling of Ginger via Reaction Flow Chromatography
spellingShingle Antioxidant Profiling of Ginger via Reaction Flow Chromatography
Zhou, Xian
Química
Antioxidant
Reaction flow chromatography
Ferric reducing antioxidant power assay
Ginger
Post column derivatization
Selective detection
title_short Antioxidant Profiling of Ginger via Reaction Flow Chromatography
title_full Antioxidant Profiling of Ginger via Reaction Flow Chromatography
title_fullStr Antioxidant Profiling of Ginger via Reaction Flow Chromatography
title_full_unstemmed Antioxidant Profiling of Ginger via Reaction Flow Chromatography
title_sort Antioxidant Profiling of Ginger via Reaction Flow Chromatography
dc.creator.none.fl_str_mv Zhou, Xian
Power, Declan
Jones, Andy
Acquaviva, Agustín
Dennis, Gary R.
Shalliker, R. Andrew
Li, Chun Guang
Soliven, Arianne
author Zhou, Xian
author_facet Zhou, Xian
Power, Declan
Jones, Andy
Acquaviva, Agustín
Dennis, Gary R.
Shalliker, R. Andrew
Li, Chun Guang
Soliven, Arianne
author_role author
author2 Power, Declan
Jones, Andy
Acquaviva, Agustín
Dennis, Gary R.
Shalliker, R. Andrew
Li, Chun Guang
Soliven, Arianne
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Química
Antioxidant
Reaction flow chromatography
Ferric reducing antioxidant power assay
Ginger
Post column derivatization
Selective detection
topic Química
Antioxidant
Reaction flow chromatography
Ferric reducing antioxidant power assay
Ginger
Post column derivatization
Selective detection
dc.description.none.fl_txt_mv Reaction flow (RF) chromatography is a powerful and efficient approach that utilizes conventional high-performance liquid chromatography (HPLC)–ultraviolet (UV)–visible detection. This technique exploits a novel column end-fitting and an extra HPLC pump that delivers a reagent specific for selective detection, in particular the antioxidant profiling of natural products. This study employed RF for the first time to identify antioxidants in a commercial ginger sample. This demonstrated the previously validated assay’s ease and power to extract information about the natural product’s antioxidant properties. Due to the simplicity involved with data analysis and peak matching process, the following information was revealed between the chemical and antioxidant profiles: three of the strongest antioxidant activity peaks in the ginger sample (593 nm) did not correlate with the three most abundant chemical profile peaks (UV absorbance at 254 and 280 nm); the ratio of seven antioxidant peaks may be potentially used for food authenticity purposes, and future research should target these peaks for the early discovery of novel antioxidants sourced in ginger. Utilization of this previously validated assay provided the resolution of numerous peaks in the ginger extract and information associated with their antioxidant attributes and chemical abundance. This approach is more informative than total antioxidant assays that lack compound specificity information. Furthermore, it is superior to mass spectrometric (MS) assays that cannot evaluate each compound’s antioxidant strength, and does not involve the expense involved in the acquisition and maintenance of the MS detection hardware, and does not require the high level of expertise needed to conduct the MS data analysis.
Laboratorio de Investigación y Desarrollo de Métodos Analíticos (LIDMA)
description Reaction flow (RF) chromatography is a powerful and efficient approach that utilizes conventional high-performance liquid chromatography (HPLC)–ultraviolet (UV)–visible detection. This technique exploits a novel column end-fitting and an extra HPLC pump that delivers a reagent specific for selective detection, in particular the antioxidant profiling of natural products. This study employed RF for the first time to identify antioxidants in a commercial ginger sample. This demonstrated the previously validated assay’s ease and power to extract information about the natural product’s antioxidant properties. Due to the simplicity involved with data analysis and peak matching process, the following information was revealed between the chemical and antioxidant profiles: three of the strongest antioxidant activity peaks in the ginger sample (593 nm) did not correlate with the three most abundant chemical profile peaks (UV absorbance at 254 and 280 nm); the ratio of seven antioxidant peaks may be potentially used for food authenticity purposes, and future research should target these peaks for the early discovery of novel antioxidants sourced in ginger. Utilization of this previously validated assay provided the resolution of numerous peaks in the ginger extract and information associated with their antioxidant attributes and chemical abundance. This approach is more informative than total antioxidant assays that lack compound specificity information. Furthermore, it is superior to mass spectrometric (MS) assays that cannot evaluate each compound’s antioxidant strength, and does not involve the expense involved in the acquisition and maintenance of the MS detection hardware, and does not require the high level of expertise needed to conduct the MS data analysis.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/139204
url http://sedici.unlp.edu.ar/handle/10915/139204
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1934-578X
info:eu-repo/semantics/altIdentifier/issn/1555-9475
info:eu-repo/semantics/altIdentifier/doi/10.1177/1934578x211035286
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
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instname_str Universidad Nacional de La Plata
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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