A Simple and Robust Protocol for fast RP-HPLC Determination of Salicylates in Foods |
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Authors: | Micha? Szkop Urszula Szkop Paulina K?szycka Danuta Gajewska |
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Affiliation: | 1.Department of Biochemistry, Faculty of Agriculture and Biology,Warsaw University of Life Sciences – SGGW,Warsaw,Poland;2.Department of Biochemistry,Nencki Institute of Experimental Biology,Warsaw,Poland;3.Autonomous Department of Microbial Biology, Faculty of Agriculture and Biology,Warsaw University of Life Sciences – SGGW,Warsaw,Poland;4.Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences,Warsaw University of Life Sciences – SGGW,Warsaw,Poland |
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Abstract: | In this methodological report, we present a simple, versatile, and reliable procedure for quantitative determination of free and conjugated forms of salicylic acid (SA) in various food products using reversed phase high-performance liquid chromatography (RP-HPLC) with fluorescence detection. The presented sample preparation protocol is considerably simplified in comparison to procedures applied previously and is based on three simple and fast extraction steps providing a supreme tool for large-scale routine assays. The limits of detection were approximately 0.021 μg g?1 of dried weight for spices, lyophilized fruits, or vegetables, and 0.001 μg ml?1 for beverages. The recoveries of the spiked SA were in the range of 87.6 to 96.6 % for all studied products. Applicability of the method was verified by the analysis of salicylate content in a wide range of products including spices (curry, oregano, red pepper), beverages (beer, brewed tea, milk, wine), lyophilized fruits (apricot, strawberry, watermelon), and vegetables (cucumber, tomato). |
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