{"title":"Direct Determination of Kynurenic Acid with HPLC-MS/MS Method in Honey","authors":"Anže Pavlin, M. Pompe, D. Kočar","doi":"10.17344/acsi.2023.8079","DOIUrl":null,"url":null,"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.","PeriodicalId":7122,"journal":{"name":"Acta Chimica Slovenica","volume":" ","pages":""},"PeriodicalIF":1.2000,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta Chimica Slovenica","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.17344/acsi.2023.8079","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
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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