lnu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
A Simple HPLC Method with Fluorescence Detection for Choline Quantification in Foods
Mansoura University, Egypt ; Canterbury Health Laboratories, New Zealand.ORCID iD: 0000-0003-0550-5828
Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand.
Canterbury Health Laboratories, New Zealand ; University of Canterbury, New Zealand ; University of Otago Christchurch, New Zealand.
Canterbury Health Laboratories, New Zealand ; University of Otago Christchurch, New Zealand.
2015 (English)In: Food Analytical Methods, ISSN 1936-9751, E-ISSN 1936-976X, Vol. 8, no 9, p. 2401-2408Article in journal (Refereed) Published
Abstract [en]

A high-performance liquid chromatography–fluorescence detection (HPLC-FLD) method was developed and validated for choline quantification in foods. Samples were extracted by homogenizing in chloroform/methanol/water and hydrolyzing in HCl-acetonitrile. Choline was derivatized using 1-naphthyl isocyanate and quantified by HPLC-fluorescence detection. Average recovery using choline iodide as the standard (n = 6) ranged from 84 ± 6 % for whole-wheat flour to 106 ± 5 % for milk. Recovery after addition of dietary lecithin to two different food matrices faba beans and for whole-wheat flour (n = 6) was 83 ± 5 %. The precision of the analysis (coefficient of variation) ranged from 2 to 13 %. Accuracy was evaluated by analyzing dietary lecithin using HPLC-FLD, liquid chromatography–mass spectrometry, and nuclear magnetic resonance, which across the different methods agreed within 15 %. This method was applied to quantify the choline content in different food matrices, and provides a simple, inexpensive method that could be widely used.

Place, publisher, year, edition, pages
2015. Vol. 8, no 9, p. 2401-2408
National Category
Food Science
Research subject
Natural Science, Food Science
Identifiers
URN: urn:nbn:se:lnu:diva-72661DOI: 10.1007/s12161-015-0131-9OAI: oai:DiVA.org:lnu-72661DiVA, id: diva2:1197399
Available from: 2018-04-12 Created: 2018-04-12 Last updated: 2018-05-17Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Authority records BETA

Hefni, Mohammed E.

Search in DiVA

By author/editor
Hefni, Mohammed E.
In the same journal
Food Analytical Methods
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 3 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf