High-performance liquid chromatography, HPLC, is a chromatographic technique that can separate a mixture of compounds and is used to identify, quantify and purify the individual components of the mixture.
The Food and Nutrition Research Institute of the Department of Science and Technology (or FNRI-DOST) validated that the HPLC method is applicable to fructooligosaccharides (FOS) analysis.
FOS’s are indigestible short-chain oligosaccharides, naturally occurring in plant foods that have been scientifically proven to stimulate the growth of health-enhancing colonic bacteria and reduce the risk factors of certain chronic diseases such as cancer, heart diseases and diabetes.
Yacon, a native Andean plant cultivated for its tuber, was found to have the highest concentration of FOS among plants.
HPLC was used to test for accuracy, precision, limit of detection, limit of quantization and linearity in yacon juice.
Results showed that the values were generally acceptable for accuracy, precision and efficiency.
When compared to the Japan Food Research Laboratories (JFRL), results met the acceptance criteria using the same method.
The validation proved the method of FOS analysis to be accurate and precise. Method verification should be done on other sample food matrices for best results, according to Rosemarie G. Garcia (MS Food Sci Tech), Senior Science Research Specialist. Jund Rian A. Doringo, FNRI-DOST