Influence of Mineral Supplementation on the Results from Analysis of Flavonol Glycoside Content in Dietary Supplements.

Journal: Preventive nutrition and food science
Published Date: Nov 6, 2018

Abstract

Flavonoids are a major component of extract (GBE). Several studies have investigated chelate formation and the redox reaction between flavonoids and metal ions; however, the effect of mineral supplements on the results from the analysis of the flavonol glycoside content in products containing GBE dietary supplement remains unknown. In this study, the effects of commonly used mineral supplements on the recovery of quercetin from GBE-containing dietary supplements were investigated using conventional methods of flavonol glycoside determination. Mineral supplements containing Zn (II), Mn (II), and Fe (II) did not affect quercetin recovery, whereas Cu (II) and Fe (III) significantly reduced recovery (<0.05). Quercetin oxidation was prevented by adding an antioxidant to the diluent (extraction solvent). Among the tested synthetic antioxidants, -butyl hydroquinone (TBHQ) promoted the greatest increase in quercetin recovery. The flavonol glycoside content of commercially available GBE-containing dietary supplements was analyzed using a conventional diluent or a diluent containing 20 mg/mL TBHQ. The amount of quercetin recovered from products containing Cu (II) was found to decrease with increasing hydrolysis duration and the duration in the final test solution state using the conventional diluent, while the TBHQ-containing diluent yielded consistent quercetin contents (<0.05). These findings suggest that quercetin, a major aglycone of GBE flavonol glycosides, can be oxidized by Cu (II) and Fe (III) during the analytical process and, therefore, the total flavonol glycoside content may be underestimated. The addition of TBHQ to the diluent can improve the accuracy and reproducibility of flavonol glycoside content analysis in GBE-containing dietary products supplemented with minerals.

Authors

  • Jae-Kyoo Lee
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Ouk-Hee Kim
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Bo-Kyung Jung
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • In-Soon Cho
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Yun-Jung Lee
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Hee-Jin Choi
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Youn-Cheon Kim
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Young-Hee Oh
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Kweon Jung
    Department of Food and Drug, Seoul Government Research Institute of Public Health and Environment, Gyeonggi 02569, Korea.
  • Seung-Hyeon Cha
    Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 28644, Korea.
  • Keum-Il Jang
    Department of Food Science and Biotechnology, Chungbuk National University, Chungbuk 28644, Korea.

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