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Determination of quercetin in onion ( A llium cepa ) using β‐cyclodextrin‐coated C d S e/ Z n S quantum dot‐based fluorescence spectroscopic technique
Author(s) -
Dwiecki Krzysztof,
Kwiatkowska Paulina,
Siger Aleksander,
Staniek Halina,
NogalaKałucka Małgorzata,
Polewski Krzysztof
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12772
Subject(s) - aglycone , quercetin , chemistry , cyclodextrin , detection limit , quantum dot , flavonoid , fluorescence , quenching (fluorescence) , chromatography , analytical chemistry (journal) , stereochemistry , organic chemistry , nanotechnology , materials science , glycoside , physics , quantum mechanics , antioxidant
Summary The aim of this work was to develop a CdSe/ZnS quantum dot ‐based fluorescence method for the determination of quercetin aglycone in onion. The synthesized nanostructures have been characterized by the use of spectroscopic techniques. The method developed is based on the formation of host–guest complexes between quercetin aglycone and β ‐ cyclodextrin and the consequent fluorescence quenching of the quantum dots. This allowed us to obtain a fast and selective spectroscopic method for the determination of this flavonoid. The developed technique enables determination of quercetin aglycone in real samples (methanolic extracts obtained from onion) in the presence of all components of the matrix, including quercetin glucosides and other phenolic compounds. The limit of detection was 14 μ m and sensitivity was 13.2 n m . The accuracy of the method has been confirmed by HPLC measurements and the average recovery was in the 108–113% range, depending on the kind of sample tested.