Application of HPLC with electrochemical detection for the determination of low levels of antioxidants

This article presents a newly developed method for the determination of low levels of antioxidants, present in meat and meat products. The method is a high performance liquid chromatography (HPLC), using coulometric electrochemical detector. An oil soluble antioxidant, carnosic acid, extracted from rosemary was used as a target compound. Usual dosage of carnosic acid as an antioxidant in meat and meat products is 0.0040% (40 mg/kg), calculated on fat content. The ability to accurately measure low levels of antioxidants in food would be of great advantage to the food industry, because it would improve the process of partitioning of antioxidants into food system, which would lead to improved food stability and better prediction of its shelf life. The selectivity and sensitivity of the coulometric array are the key properties that were required for the analysis presented in this article. A coulometric technique is well suited for the determination of low levels of analyte and is one of the most sensitive analytical approaches available today.