Research Article
Volume 4 Issue 10 - 2020
Halal Gelatin Analysis Using Developed On-line RP-HPLC-DAD-UV Henna Protein Detection in Confectionery and Food Supplements
Ozan Emre Eyupoglu*
Biochemistry Department, School of Pharmacy, Istanbul Medipol University, Turkey
*Corresponding Author: Ozan Emre Eyupoglu, Biochemistry Department, School of Pharmacy, Istanbul Medipol University, Turkey.
Received: September 18, 2020; Published: September 28, 2020




Isobutanolic infusion of henna plant, which inspired the perfume industry with its pleasant scent used in Islam, Judaism and Christianity for many years, was applied for simultaneous 225 nm DAD detection and 550 nm UV protein detection of gelatin contents in marsmallow sugars and capsules of pharmaceutical food supplements with combination of syringe pump system and reverse phase HPLC-DAD-UV unit and by using isocratic separation and constant flow from HPLC unit with 0.25 mL/min discrete syringe pump flow simultaneously during 15 minutes. Interestingly, if the gelatin content was from bovine or fish origin, a positive peak could be observed in HPLC-UV protein detection at 550 nm but if the gelatin content was from porcine origin, a negative peak could be observed in HPLC-UV protein detection at 550 nm. The detection limits of gelatin protein were quite high (LOD:0.4 ppm, LOQ: 1.3 ppm).

Keywords: Halal Analysis; On-Line HPLC-DAD-UV; Gelatin Determination; Protein Assay with Henna

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Citation: Ozan Emre Eyupoglu. “Halal Gelatin Analysis Using Developed On-line RP-HPLC-DAD-UV Henna Protein Detection in Confectionery and Food Supplements”. EC Emergency Medicine and Critical Care 4.10 (2020): 89-96.

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