Direct determination of kynurenic acid with HPLC-MS/MS method in honey

Authors

  • Anže Pavlin University of Ljubljana Faculty of Chemistry and Chemical Technology Večna pot 113, SI-1000 Ljubljana, Slovenia
  • Matevž Pompe University of Ljubljana Faculty of Chemistry and Chemical Technology Večna pot 113, SI-1000 Ljubljana, Slovenia
  • Drago Kočar University of Ljubljana Faculty of Chemistry and Chemical Technology Večna pot 113, SI-1000 Ljubljana, Slovenia

DOI:

https://doi.org/10.17344/acsi.2023.8079

Keywords:

Kynurenic acid, honey, HPLC-MS/MS, SRM

Abstract

Kynurenic acid (KYNA) has been attributed many beneficial properties, such as antioxidant, antiproliferative, anti-inflammatory, and anti-obesogenic, as it is believed to affect metabolism and weight gain. A rapid and simple HPLC-MS/MS method for the determination of kynurenic acid (KYNA) in honey has been developed. HPLC-MS/MS system allowed us to perform the analyzes without any special extraction or treatment of the samples. The study was carried out on different honeys: Chestnut (C), Linden (L), Acacia (A), Spruce (S), Silver Fir (SF), Forest (Fo) and Flower (F). The highest mean concentration, 682 μg/g, was determined for chestnut honey, making it one of the foods with the highest KYNA content.

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Published

30.05.2023

Issue

Vol. 70 No. 2 (2023): Acsi

Section

Analytical chemistry

License

Copyright (c) 1970 Anže Pavlin, Matevž Pompe, Drago Kočar

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Except where otherwise noted, articles in this journal are published under the Creative Commons Attribution 4.0 International License