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Lipophilicity of Flavonoids Estimated by Reversed-Phase High Performance Thin-Layer Chromatography: Chemically Bonded Plates vs. Impregnated Plates with Oils, Animal, and Human Fats

Domenii publicaţii > Chimie + Tipuri publicaţii > Articol în revistã ştiinţificã

Autori: Rodica Domnica Briciu, Costel Sârbu

Editorial: Separation Science and Technology, 45, p.1275-1285, 2010.


Silica gel plates impregnated with a variety of oils (olive oil,
sunflower oil, corn oil, trioctylamine, and paraffin oil) and fats
(margarine, butter, cod liver fat, pig fat, sheep fat, pullet fat, and
human fat) were evaluated and compared with the commercially
available reversed-phases TLC plates (RP-18, RP-18 W, and
CN). A representative series of flavonoids is employed to evaluate
the suitability of oils and fats as reversed-phases for TLC and to
provide different lipophilicity indices: RM0, scores corresponding
to first principal component of RF and/or RM, arithmetic mean of
RF and RM values obtained with solvent mixture containing various
concentrations of methanol in water. The retention results were
excellent (r>0.96) and allowed for accurate estimation of lipophilicity
of selected flavonoids and to ranking the lipophilicity of oils and
fats when comparing with chemically bonded phases. The human
fat-impregnated plates provided lipophilicity values closely associated
with those obtained for margarine and butter. Moreover, the
human fat lipophilic character seems to be placed between pullet
and cod fats. Concerning the lipophilicity scale of vegetable oils,
it is worth noting that the corn oil presents the highest lipophilicity,
closely followed by the sunflower and olive oils.

Cuvinte cheie: animal fats, human fat, lipophilicity, PCA, RP-TLC, vegetable oils