Capillary electrophoresis fingerprinting and spectrophotometric determination of antioxidant potential for classification of Mentha products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43874590" target="_blank" >RIV/70883521:28110/16:43874590 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/16:00090828
Result on the web
<a href="http://onlinelibrary.wiley.com/doi/10.1002/jssc.201600235/abstract;jsessionid=3D6A7FC33A9B2220CABD2C329BE7CF64.f03t04" target="_blank" >http://onlinelibrary.wiley.com/doi/10.1002/jssc.201600235/abstract;jsessionid=3D6A7FC33A9B2220CABD2C329BE7CF64.f03t04</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/jssc.201600235" target="_blank" >10.1002/jssc.201600235</a>

Result language
angličtina
Original language name
Capillary electrophoresis fingerprinting and spectrophotometric determination of antioxidant potential for classification of Mentha products
Original language description
In this work aqueous infusions from ten Mentha herbal samples (four different Mentha species and six hybrids of Mentha x piperita) and 20 different peppermint teas were screened by capillary electrophoresis with UV detection. The fingerprint separation was accomplished in a 25 mM borate background electrolyte with 10% methanol at pH 9.3. The total polyphenolic content in the extracts was determined spectrophotometrically at 765 nm by a Folin-Ciocalteu phenol assay. Total antioxidant activity was determined by scavenging of 2,2-diphenyl-1-picrylhydrazyl radical at 515 nm. The peak areas of 12 dominant peaks from CE analysis, present in all samples, and the value of total polyphenolic content and total antioxidant activity obtained by spectrophotometry was combined into a single data matrix and principal component analysis was applied. The obtained principal component analysis model resulted in distinct clusters of Mentha and peppermint tea samples distinguishing the samples according to their potential protective antioxidant effect. Principal component analysis, using a non-targeted approach with no need for compound identification, was found as a new promising tool for the screening of herbal tea products.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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