Polyphenols, alkaloids and other compounds are known to be bitter and astringent components. These compounds are also widely known to be functional components, with antioxidant and metabolic stimulation effects. Analytical instruments such as liquid chromatographs are used in the field of food development as analysis methods for the various gustatory components and functional components in food products.
Analysis of Polyphenols in Food Products (HPLC)
Polyphenols are a generic term for plant components with multiple phenolic hydroxy groups in the molecule that most plants produce during photosynthesis. Polyphenols exceed 5,000 types and they are widely known for its antioxidant and antibacterial bactericidal effects. HPLC are mainly used for analysis of various polyphenols or the total amount of polyphenols.
Analysis of Carotenoids (HPLC)
Carotenoids are organic pigments showing red, orange, yellow, etc. more than 1,000 carotenoids are identified and widely distributed in animals and plants. Many carotenoids can have strong antioxidant activity and are expected to prevent diseases such as eye diseases, lifestyle diseases, or cancers. β-carotene, lycopene, lutein, zeaxanthin, astaxanthin, etc. are also widely known as supplement ingredients. HPLC is mainly used for analysis of carotenoids, and LC-MS is also used for simultaneous analysis or difficult components to separate.
Analysis of Dietary Fiber (HPLC)
Dietary fiber is the total of indigestible components in food that is not digested by human digestive enzymes (definitions are varied by country and policy). Results of biological research show a variety of effects of dietary fiber, including the reduced absorption of lipids like cholesterol from the intestines, and assistance with adsorption and excretion of harmful substances. The functionalities have garnered interests in recent years, with chemically synthesized dietary fiber being added to an increasing number of processed food products. For analysis of dietary fiber, the Prosky method (enzyme-weight method) is usually used, and HPLC (enzyme-HPLC method) is used to complement the Prosky method for analysis of low molecular weight water-soluble dietary fiber.