NDLI: Use of TLC and UV–Visible Spectrometry for Fingerprinting of Dietary Supplements

Content Provider	Springer Nature Link
Author	Sima, Ioana A. Sârbu, Costel Naşcu Briciu, Rodica D.
Copyright Year	2015
Abstract	We have studied dietary supplements containing sea-buckthorn (Hippophae rhamnoides), bilberry (Vaccinium myrtillus), and cranberry (Vaccinium vitis-idaea) by use of thin-layer chromatography (TLC), image analysis, and UV–visible spectroscopy. The results were subjected to multivariate techniques, for example cluster analysis (CA), principal-components analysis (PCA), and linear discriminant analysis (LDA). Evaluation of the discriminating power of TLC coupled with digital image analysis for characterization of the supplements was performed by use of chemometrics. Zero-order, first-order, and normalized zero-order UV–visible spectra of extracts of fruit and dietary supplements were digitized and used in the chemometric analysis. To increase the relevance of the study, the dietary supplement extracts were compared with extracts of the natural fruit. Results obtained by application of CA, PCA, and PCA–LDA to the chromatograms suggest the possibility of discrimination among dietary supplements on the basis of the raw material used for their preparation.
Starting Page	929
Ending Page	935
Page Count	7
File Format	PDF
ISSN	00095893
Journal	Chromatographia
Volume Number	78
Issue Number	13-14
e-ISSN	16121112
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2015-03-13
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	TLC–image analysis UV–visible spectroscopy Fingerprinting Dietary supplements Chromatography Proteomics Pharmacy Laboratory Medicine
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Analytical Chemistry Biochemistry Clinical Biochemistry

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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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