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

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dc.title Capillary electrophoresis fingerprinting and spectrophotometric determination of antioxidant potential for classification of Mentha products en
dc.contributor.author Roblová, Vendula
dc.contributor.author Bittová, Miroslava
dc.contributor.author Kubáň, Petr
dc.contributor.author Kubáň, Vlastimil
dc.relation.ispartof Journal of Separation Science
dc.identifier.issn 1615-9306 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2016
utb.relation.volume 39
utb.relation.issue 14
dc.citation.spage 2862
dc.citation.epage 2868
dc.type article
dc.language.iso en
dc.publisher Wiley-VCH Verlag GmbH & Co.
dc.identifier.doi 10.1002/jssc.201600235
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1002/jssc.201600235/abstract
dc.subject Capillary electrophoresis en
dc.subject Fingerprinting en
dc.subject Infusions en
dc.subject Mentha x piperita, Peppermint tea en
dc.description.abstract 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. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1006575
utb.identifier.obdid 43875215
utb.identifier.scopus 2-s2.0-84980002161
utb.identifier.wok 000380728700024
utb.identifier.pubmed 27306863
utb.identifier.coden JSSCC
utb.source j-scopus
dc.date.accessioned 2016-09-21T13:12:21Z
dc.date.available 2016-09-21T13:12:21Z
dc.description.sponsorship Student project Grand at Masaryk University [MUNI/A/1500/2015]
utb.contributor.internalauthor Kubáň, Vlastimil
utb.fulltext.affiliation Vendula Roblová 1, Miroslava Bittová 1, Petr Kubáň 1, Vlastimil Kubáň 2 1 Department of Chemistry, Masaryk University, Brno, Czech Republic 2 Department of Food Technology, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic
utb.fulltext.dates Received February 26, 2016 Revised May 10, 2016 Accepted May 14, 2016
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
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