Estimation of Lipoyllysine Content in Meat and Its
Antioxidative Capacity
Posted on 2020-09-19 - 17:13
During
this research a simple, accurate, and environmentally friendly
method to determine lipoyllysine and lipoic acid in meat was developed
and validated. The presented approach was based on the hydrolysis
of the proteins containing lipoic acid, reduction of disulfide bonds
with tris(hydroxymethyl)phosphine, and precolumn derivatization of
free thiol groups with 1-benzyl-2-chloropyridinium bromide long-term
followed by HPLC separation with a diode-array detector. The method
has been validated in accordance with the U.S. FDA guidelines and
was linear in the range of 0.1–10 μmol/L in concentration
with R2 values ≥0.9997 for both
analytes. For lipoyllysine and lipoic acid, intra- and interday precision
values were lower than 10%. The intraday accuracy values ranged from
91.0% to 99.4% for lipoyllysine and from 99.1% to 107.3% for lipoic
acid, whereas the interday accuracy values for lipoyllysine and lipoic
acid were 92.0–95.6% and 93.5–98.8%, respectively. Additionally,
in this research the antioxidant activity of lipoyllysine and reduced
lipoyllysine compound using spectrophotometric method with 1,1-diphenyl-2-picrylhydrazyl
was examined for the first time. The data showed that dihydrolipoyllysine
exhibits stronger antioxidant capacity than lipoyllysine based on
a lower value of concentration required to achieve a 50% antioxidant
effect in 1,1-diphenyl-2-picrylhydrazyl radical scavenging test.
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Kamińska, Adrianna; Chwatko, Grażyna (2020). Estimation of Lipoyllysine Content in Meat and Its
Antioxidative Capacity. ACS Publications. Collection. https://doi.org/10.1021/acs.jafc.0c03778
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