Gıda Flavonoidlerinin Yüksek Basınç Sıvı Kromatografisi İle Analizi

Polifenolik bileşiklerden flavonoidler bitkilerde en çok ve en yaygın şekilde bulunan bileşiklerdir. Şu ana kadar 5000 den fazla flavonoid bileşiği tanımlanmıştır ve bunlar genelde 6 kimyasal grup olarak sınıflanmıştır antosiyanidinler, flavanonlar, flavonlar, flavonoller, flavanoller, izoflavonlar . Bitkilerin yaprak, tohum, kabuk ve çiçeklerinde ve genellikle glikozitleri şeklinde bulunurlar. Tıbbi açıdan pek çok öneme sahip bitkide flavonoidlerin aktif bileşenler olduğu düşünülmektedir. Besinsel fonksiyonları olmamasına rağmen diyetteki flavonoidlerin sağlık üzerine olumlu etkileri sebebiyle dikkat çekmektedirler.İnsan vücudunu serbest radikallere karşı koruyarak antioksidan aktivite gösterirler. Kromatografik yöntemler arasında yüksek basınç sıvı kromatografisi flavonoidlerin analizinde en sık kullanılan yöntemdir. Flavonoid analizlerinde bir, iki ya da üç alt sınıfın bir arada analizinin yapıldığı pek çok yöntem geliştirilmiştir. Bu çalışmada flavonoidlerin yüksek basınç sıvı kromatografisi ile analizinde kullanılan yöntemler ve örnek hazırlama işlemleri özetlenmiştir

Anahtar Kelimeler:

Flavonoidler, HPLC, fenolik bileşikler

Gıda Flavonoidlerinin Yüksek Basınç Sıvı Kromatografisi İle Analizi

Flavonoids are the most common and widely distributed group of polyphenolic compounds. Over 5000 different flavonoids have been described in literature and they are generally classified into 6 chemical groups anthocyanidins, flavanones, flavones, flavonols, flavanols isoflavones . Flavonoids are found in seeds, fruits, leaves and flowers of plants, especially in the form of glycosides. Although flavonoids are non-nutritive agents, the health effects of flavonoids in human diet have attracted much attention. They show powerful antioxidant activity which can protect the human body from free radicals. Among the chromatographic methods, high pressure liquid chromatography is the most widely used method for the analysis of flavonoids. Many systems have been developed for the analysis of flavonoids together one, two, or three subclasses. The methods that have been developed to analysis of flavonoids by high pressure liquid chromatography and sample preperation procedures are summarized in this review

Keywords:

Flavonoids, HPLC, phenolic compounds,

PDF

___

Ross J.A and Kasum M.C. 2002 Dietary Flavonoids: Bioavailability, Metabolic Effects, and Safety. Annu. Rev. Nutr. 22:19-34
Saldamlı, İ.,1998. Gıda Kimyası, Hacettepe Üniversitesi Yayınları, Ankara
Bravo L. 1998. Polyphenols: Chemistry,dietary sources,metabolism and nutritional significance. Nutr Rev, 11:317-333
Harborne J.B. 1993. The Flavonoids.Advance in Research Science since 1986 London, Chapman&Hall
Hertog M.G and Holman PCH. 1992. Optimization of aquantitative HPLC determination of Potentially anticarcinogenic flavonoids in vegetables and fruits.J. Agric. Food Chem, 40: 1591-1598
Wiseman S and Nulder T. 2001.Tea Flavonoids: bioavailability in vivo and effects on cell signalling pathways in vitro.Antioxidants Redox Signalling, 3:1009-1021.
Hollman P.C.H. 1995. Absorption of dietary quercetin in healthy ileostomy volunteers.Am J.Clin Nutr, 62:1276-1282
De Vries J.H and Hollman P.C. 1998. Plasma concentrations and urinary excretion of the Antioxidant flavonols quercetin and kaemferol as biomarkers for dietary intake. Am. J. Clin. Nutr, 68: 60-65
De Vries J.H and Hollman P.C. 2001. Red wine is a poor source of bioavailable flavonols in Men . J. Nutr, 131: 745-748
Dalluge J.J and Nelson B.C.1998. Selection of column and gradient elution system for the seperation of catechins in green tea using high performence liquid chromatography J. Chromatography A, 793: 265- 274
Merken H.M and Beecher G.R..2000. Measurement of flavonoids by high performence liquid chromatography. J.of.Agr.Food Chem, 48:577- 599 SONUÇ
Bloor S.J and Abrahams S. 2002. The structure of the major anthocyanin in Arabidopsis thaliana. Phytochemistry, 59:343-346
Dao L.T and Takeoka G.R. 1998. Improved method for the stabilization of anthocyanidins. J. Agric. Food Chem, 46: 3564-3569
Paganga G, Miller N and Rice-Evans C.A. 1999. The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute? Free Radical Res, 30: 153-162
Kawaii S and Tomono Y. 1999. 60 differantiating activity and flavonoid content of the readily extractable fraction prepared from citrus juices. J. Agric. Food Chem, 47:128-135
Bailey R.G and Nurtsen H.E. 1994. A comparison of the HPLC, mass spectra,and acid degredation of teaflavins from black tea and proanthocyanidin polymers from wineand cider. J. Sci. Food Agric, 64: 231-238
Justensen U,Knuthsen P and Leth T. 1998. Quantitative analysis of flavonols, flavones, and Flavanones in fruits, vegetables and beverages by HPLC with photodiode array and mass spectrometric detection. J. Chromatogr. A , 799:101-110
Larrauri J.A and Sanches-Moreno C. 1999. Free radical scavenging capacity in the aging of Selected red Spanish wines. J. Agric. Food Chem, 47: 1603-1606