Determination of resveratrol in grains, hulls and leaves of common and tartary buckwheat by HPLC with electrochemical detection at carbon paste electrode

Lenka Němcová, Jiří Zima, Jiří Barek, Dagmar Janovská

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

A reverse-phase high-performance liquid chromatographic method for the determination of trans-resveratrol with spectrophotometric detection (306 nm) and amperometric detection at carbon paste electrode (E = + 1,2 V) was developed and tested on real samples of grains, hulls and leaves of six varieties of common buckwheat (Fagopyrum esculentum Möench) and two varieties of tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.). Optimal conditions for the determination of trans-resveratrol were as follows: column Kromasil C-18 (7 μm), 125 × 4 mm; mobile phase acetonitrile: diluted BR buffer pH 7 (50:50, 30:70 for grains and hulls and 20:80 for leaves); flow rate 1 ml min-1. Under these conditions, the limit of detection of trans-resveratrol (LD) was 3.5 × 10-8 mol l -1 (R2 = 0.9986) for electrochemical detection and 3.2 × 10-8 mol l-1 (R2 = 0.9993) for spectrophotometric detection.

Original languageEnglish
Pages (from-to)374-378
Number of pages5
JournalFood Chemistry
Volume126
Issue number1
DOIs
Publication statusPublished - 1 May 2011
Externally publishedYes

Fingerprint

Fagopyrum
buckwheat
resveratrol
Ointments
hulls
electrodes
Electrodes
Carbon
High Pressure Liquid Chromatography
carbon
leaves
Fagopyrum tataricum
Fagopyrum esculentum
Buffers
Flow rate
Limit of Detection
detection limit
buffers
Liquids
liquids

Keywords

  • Buckwheat
  • Carbon paste electrode
  • Electrochemical detection
  • HPLC
  • Spectrophotometric detection
  • Trans-resveratrol

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Determination of resveratrol in grains, hulls and leaves of common and tartary buckwheat by HPLC with electrochemical detection at carbon paste electrode. / Němcová, Lenka; Zima, Jiří; Barek, Jiří; Janovská, Dagmar.

In: Food Chemistry, Vol. 126, No. 1, 01.05.2011, p. 374-378.

Research output: Contribution to journalArticle

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