MICELLAR ELECTROKINETIC CHROMATOGRAPHY (MEKC) OF SECOISOLARICIRESINOL DIGLUCOSIDE- A SHORT REPORT.

Phenolic compounds were extracted from flaxseed using 80% methanol. Then the crude extract was hydrolysed at basic condition. SDG was separated from so prepared extract using a semi-preparative HPLC. Chemical structure of SDG was confirmed by ESI-MS. Micellar electrokinetic chromatography (MEKC) was used for separation of phenolics from the extract after hydrolysis. MEKC was found to offer a quicker analysis with high separation efficiency than the conventional HPLC method. Retention time for SDG was noted at 12.25 min (sample) and 11.95 (standard).

Submit your paper

News

Instructions for Authors

Archive

Send by email

Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Evaluation of the Antioxidant and Cytotoxic Activities on Cancer Cell Line of Extracts of Parasitic Plants Harvested in Tunisia

High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product

Indexes

Keywords index

Topics index

Authors index

eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.