RP-HPLC-RID analysis of InsP 6 to InsP 3 in Indian cereals, legumes, and their products: A comparative evaluation of PRP-1 Vs C18 column.

Autor: Baruah C; Food Chemistry Division, ICMR-National Institute of Nutrition, Jamia-Osmania (PO), Hyderabad 500007, Telangana, India., Raghu P; Food Chemistry Division, ICMR-National Institute of Nutrition, Jamia-Osmania (PO), Hyderabad 500007, Telangana, India., Neeraja CN; ICAR-Indian Institute of Rice Research, Rajendranagar, Hyderabad 500030, Telangana, India., Sundaram RM; ICAR-Indian Institute of Rice Research, Rajendranagar, Hyderabad 500030, Telangana, India., Longvah T; Food Chemistry Division, ICMR-National Institute of Nutrition, Jamia-Osmania (PO), Hyderabad 500007, Telangana, India., Ananthan R; Food Chemistry Division, ICMR-National Institute of Nutrition, Jamia-Osmania (PO), Hyderabad 500007, Telangana, India. Electronic address: ananthan.nin@gmail.com.
Jazyk: angličtina
Zdroj: Journal of chromatography. B, Analytical technologies in the biomedical and life sciences [J Chromatogr B Analyt Technol Biomed Life Sci] 2024 Sep 15; Vol. 1245, pp. 124271. Date of Electronic Publication: 2024 Aug 05.
DOI: 10.1016/j.jchromb.2024.124271
Abstrakt: Phytic acid or inositol hexakisphosphate (InsP 6 ) and its dephosphorylated forms (InsP 5 , InsP 4 & InsP 3 ) are integral to cellular functions and confer several health benefits. The present study was aimed to develop a cost effective and high sample throughput RP-HPLC-RID method for routine quantification of lower inositol phosphates in both raw and processed cereals and pulses. For this asuitable mobile phase composition was formulated and two columns (MacroporusHamilton PRP-1 Vs Waters Symmetry C18) were compared in terms ofsystem specificity,linearity, accuracy and precision. Separation ofInsP 3 , InsP 4 , InsP 5 and InsP 6 were recorded at 2.39, 2.93, 3.83 and 5.37 min usingPRP-1column while the RT were 4.67, 5.64, 6.99 and 9.14 min with C18column.Linearity of standards (R 2  > 0.99), with an accuracy and precision ranging from 1 to 5 % was achieved. The LOD and LOQ of all InsPs were 5 and 15 μg/ml, respectively. In quality control sample InsP 6 was found in highest concentration (446 ± 14.71 mg/100 g) followed by InsP 5 (162 ± 8.00 mg/100 g) and InsP 4 with the least concentration of 11.63 ± 1.06 mg/100 g whereas InsP 3 was below detectable limit (BDL). The optimised method was used for profiling of InsPs in the raw and processed cereals and pulses consumed as staple foods in India. Processed foods contained lesser InsP 6 and more of lower InsP compared to raw foods. The optimised method using unique mobile phase composition was found to yield accurate results and can used for large scale analysis of cereals and pulses and estimation of mineral nutrition potential and allied health benefits.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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