Beta-carotene and lycopene determination in new enriched bakery products by HPLC-DAD method

摘要

A fast and selective method based on high-performance liquid chromatography with diode array and atmospheric pressure chemical ionization-mass spectrometry detection (HPLC-DAD-APCI- MS) was developed and optimized to assess specific food samples content in carotenoids. Two compounds were chosen as significant carotenoids with respect to nutritional value, beta-carotene, and lycopene. The optimum conditions suitable for samples analysis were: a mobile phase of methanol:water (95:5) (A) and acetonitrile:methylene chloride (90:10) (B), with a gradient elution: 0-4 min 0% B, 4-7 min 20% B, 7-10 min 50% B, 0-10 min flow 0.1 mL/min, 10-30 min 90% B, 10-30 min flow 0.2 mL/min. Analytes were separated within 30 min on a C18 column and a diode array detection (450 nm for beta- carotene and 470 nm for lycopene).The linear dependence between peak area and concentration ranged from 5x107 molL” to 5x10° molL” (r=0.9998, n=9) for beta-carotene and respectively 7.5x107 molL" to 7.5x10° molL" (r=0.9986, n=5) for lycopene. The optimized method was used to quantify beta-carotene and lycopene in bakery products enriched with carotenoids devoted to the nutrition of aged population, method that could be standardized and used for bakery products quality control.