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United States Department of Agriculture

Agricultural Research Service

Research Project: Develop Methods to Assess and Improve Poultry and Eggs Quality

Location: Quality & Safety Assessment Research

Title: Spectroscopic analysis of phenolic compounds for food and feed formulations

item Holser, Ronald

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/4/2014
Publication Date: 5/29/2014
Citation: Holser, R.A. 2014. Spectroscopic analysis of phenolic compounds for food and feed formulations. Meeting Abstract [abstract].

Interpretive Summary:

Technical Abstract: Phenolic compounds exhibit several bioactive properties including anti-oxidant, anti-microbial, and anti-fungal characteristics with potential applications as additives in functional food and feed formulations. Phenolic compounds occur in plants as secondary metabolites and may be recovered as a co-product from biomass during biofuels production or from low-value agricultural sources such as peanut skins. As the market for phenolic compounds grows it will be important to develop spectroscopic methods to rapidly screen samples and provide quality control or assurance. Established instrumental techniques such as liquid chromatography (HPLC) with ultraviolet (UV) detection is sensitive and suited for the analysis of plant extracts. However, this approach requires investment in equipment, skilled operators, sample preparation and analysis time. Alternatively, reflectance spectroscopy offers the possibility to rapidly measure solid substrates with minimal sample preparation, relatively inexpensive instrumentation, and modest technical skill. Infrared and ultraviolet spectra were collected and analyzed for several phenolic compounds. Results were applied to detect phenolic compounds in feedstock materials and to analyze degradation of encapsulated phenolics used in functional formulations. Principal component analysis was able to differentiate closely related phenolic structures, e. g., ferulic acid and p-coumaric acid.

Last Modified: 10/16/2017
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