Natural antioxidants and high performance liquid chromatography (HPLC) hyphenated screening techniques

Abstract

Reactive intermediates in the oxidative processes are among the major sources of primary catalysts that initiate oxidation in vivo and in vitro; a process that is one of the major causes of food quality deterioration and generation of chronic diseases. Antioxidants, both natural and synthetic, have been widely used at legal limits in food, medical and personal care industries. However, recently, the use of synthetic antioxidants has been severely restricted because of the evidence that suggests they may be harmful to human health. As such, the importance of screening naturally occurring alternatives, which are presumably safe, effective as dietary supplements or as processing aids, is increasing. Natural products are well known for their molecular biodiversity and are of great interest as potential source for novel antioxidant molecules. Due to the chemical complexity of natural products, determining their antioxidant content can be a formidable task, but at the same time likely to be worthwhile task. This thesis investigates the hyphenation of one- and multi-dimensional chromatography towards to profiling antioxidant content in natural products.

Date of Award	2010
Original language	English