Foods 2019, 8(1), 9; https://doi.org/10.3390/foods8010009
Quantitative Characterization of Arnicae flos by RP-HPLC-UV and NIR Spectroscopy
Daniela Ivanova 1, Vera Deneva 1, Dimitrina Zheleva-Dimitrova 2, Vesela Balabanova-Bozushka 2, Daniela Nedeltcheva 1, Reneta Gevrenova 2 and Liudmil Antonov 1,*
1
Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Sofia 1113, Bulgaria
2
Faculty of Pharmacy, Medical University of Sofia, Sofia 1000, Bulgaria
*
Author to whom correspondence should be addressed.
Received: 22 November 2018 / Revised: 15 December 2018 / Accepted: 17 December 2018 / Published: 24 December 2018
(This article belongs to the Special Issue Spectroscopy Application in Food Analysis)
Abstract
The possibility of applying near-infrared (NIR) spectroscopy to monitor 13 active components (phenolic acids, flavonoids, and sesquiterpene lactones) in Arnicae flos was studied. The preprocessing of the spectra were performed by using the conventional Golay-Savitzky procedure and the newly developed step-by-step filter. The results obtained show that the step-by-step filter derivatives provide a better signal-to-noise ratio at a lower convolution window. Better calibration for the content of protocatechuic acid, chlorogenic acid, caffeic acid, p-cumaric acid, ferulic acid, isoquercitrin, and quercetin were obtained by step-by-step filter derivatives, compared to the direct raw spectra processing and the Golay-Savitzky approach. Although the step-by-step filter substantially reduces the spectral distortion, the convolution procedure leads to loss of spectral points in the red end of the spectral curve. Probably for this reason this approach shows better calibration only in seven of the monitored 13 active components. View Full-TextKeywords:
Arnicae flos; near-infrared (NIR) spectroscopy; derivative spectra; high performance liquid chromatography (HPLC)
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Ivanova, D.; Deneva, V.; Zheleva-Dimitrova, D.; Balabanova-Bozushka, V.; Nedeltcheva, D.; Gevrenova, R.; Antonov, L. Quantitative Characterization of Arnicae flos by RP-HPLC-UV and NIR Spectroscopy. Foods 2019, 8, 9.
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