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Application of Liquid Chromatography for the Analysis of Flavonoids in Food: An Overview

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

Flavonoids are a known group of organic compounds found in plants, where they act as dyes and natural fungicides. Together with the food of plant origin, they are delivered to the human body.

The chapter focuses on discussing the various modes of liquid chromatography used in the analysis of flavonoids in the food of plant origin. The most commonly used reversed-phase chromatography (RP-HPLC) has been compared with quite new hydrophilic interaction liquid chromatography (HILIC). Also, the potential of using two-dimensional chromatography in the analysis of polyphenolic compounds in the samples of plant origin is discussed. A separate subsection is devoted to chromatography combined with online antioxidant activity measurement. The whole chapter is completed by a short review of the detection methods used in the chromatographic determination of flavonoids.

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Authors and Affiliations

  1. Heavy Ion Laboratory, University of Warsaw, Warsaw, Poland

    Aleksandra Sentkowska

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  1. Aleksandra Sentkowska
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Correspondence to Aleksandra Sentkowska .

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Editors and Affiliations

  1. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Magdalena Jeszka-Skowron

  2. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Agnieszka Zgoła-Grześkowiak

  3. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Tomasz Grześkowiak

  4. Vegetable R & D Department, Bayer Crop Science division, Gauribidanur, Karnataka, India

    Akula Ramakrishna

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Sentkowska, A. (2021). Application of Liquid Chromatography for the Analysis of Flavonoids in Food: An Overview. In: Jeszka-Skowron, M., Zgoła-Grześkowiak, A., Grześkowiak, T., Ramakrishna, A. (eds) Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-61879-7_2

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