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Extraction and estimation of alpha lipoic acid content in different food samples by reverse phase HPLC: effect of heat treatment

Mitun Saha, Hasan Ahammad, Nikhil Chandra Bhoumik, Md. Salman Shakil, Mohammad Mahfuz Ali Khan Shawan, Mahbubul Morshed, Tareq Hossan, Satya Ranjan Sarker, Md. Nazibur Rahman, S.M. Badier Rahman, Md. Mozammel Hossain, Md. Ashraful Hasan

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Int. J. Biosci.13(5), 473-482, November 2018

DOI: http://dx.doi.org/10.12692/ijb/13.5.473-482

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Abstract

α-Lipoic acid plays vital role in energy metabolism. It is an excellent antioxidant acting inside the cell and at plasma membrane levels. It also acts as therapeutic agents in different diseases including diabetes, neurodegeneration, hypertension, HIV, breast cancer, heavy metal poisoning, radiation injury etc. Considering the nutritional and therapeutic perspectives, this is very important to identify α-lipoic acid-rich food. It is also required to determine whether concentration of α-lipoic acid gets changed with heat treatment. In this investigation, plant and animal foodstuffs were first blended with methanol, and then acidified, after that sonicated and finally centrifuged to extract α-lipoic acid. The concentrations of α-lipoic acid were estimated by the reverse phase high performance liquid chromatography (HPLC). Concentration of α-lipoic acid in the raw form of plant and animal foodstuffs ranged from 1.270671 ng/mg to 22.35785 ng/mg and 2.214241 ng/mg to 13.55982 ng/mg respectively. The level of α-lipoic acid in the boiled form of plant and animal foodstuffs ranged from 0.203982 ng/mg to 3.59858 ng/mg and 1.24481 ng/mg to 7.198254 ng/mg respectively. It was found that raw sample had higher concentration of α-lipoic acid than boiled sample. In our study, loss of α-lipoic acid due to boiling ranged from 10.85% to not detectable level for plant sample and 17.23% to 75.40% for animal sample indicating that α-lipoic acid in animal sample was more stable to boiling than that of plant sample. Further research should be continued to improve the stability of α-lipoic acid in different processed forms of foodstuffs.

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Extraction and estimation of alpha lipoic acid content in different food samples by reverse phase HPLC: effect of heat treatment

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