{"id":235390,"date":"2026-03-23T16:00:53","date_gmt":"2026-03-23T15:00:53","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/ciccolato-metodo-innovativo-per-rilevare-piridossina-e-melatonina\/"},"modified":"2026-03-23T16:08:42","modified_gmt":"2026-03-23T15:08:42","slug":"chocolate-an-innovative-method-for-detecting-pyridoxine-and-melatonin","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/chocolate-an-innovative-method-for-detecting-pyridoxine-and-melatonin\/","title":{"rendered":"Chocolate: an innovative method for detecting pyridoxine and melatonin"},"content":{"rendered":"\n<p>The aim of a <strong>recent study<\/strong> conducted by a team of Greek researchers (<strong>Kamaris et al., 2025<\/strong>) was to develop and validate a method based on the use of <strong>high-performance liquid chromatography with fluorescence detection<\/strong> (HPLC-FLD) for the quantification of <strong>pyridoxine <\/strong>(PYR) and <strong>melatonin <\/strong>(MEL) in <strong>pharmaceutical chocolate formulations <\/strong>(for the treatment of insomnia).<\/p>\n\n\n\n<p><strong>The<\/strong> <strong>proposed method<\/strong> involves analysis on a reverse-phase column (250\u00a0mm \u00d7 4.6\u00a0mm, 5\u00a0\u00b5m) at 45\u00a0\u00b0C, using a mobile phase composed of two solvents (A, water with 0.2% formic acid; and B, acetonitrile with 0.2% formic acid) in a gradient elution at a flow rate of 1.2\u00a0mL\/min. Sample preparation involves the following main steps: melting at 45\u00a0\u00b0C, solvent extraction (mixture of acetonitrile, methanol and formic acid), centrifugation, and final dilution of the supernatant with water.<\/p>\n\n\n\n<p>The <strong>results <\/strong>show that the limits of detection for PYR and MEL are 0.09 and 0.92&nbsp;ng\/mL, respectively, while the limits of quantification are 0.29 and 3.04&nbsp;ng\/mL, respectively. Using this method, it was observed that 73.8% of PYR and 55.9% of MEL are released from the product and delivered to consumers\u2019 intestines.<\/p>\n\n\n\n<p>In conclusion, the authors argue that <strong>the proposed methodology can be usefully employed to develop new chocolate products with functional properties<\/strong>.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliography<\/strong>: G. Kamaris et al., Chemistry, 7, 2025, 1-16.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>According to a recent study, high-performance liquid chromatography with fluorescence detection can be used to develop new chocolate products with functional properties<\/p>\n","protected":false},"author":3836,"featured_media":235391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21149,21147,21242,21238,21243,21239,21240,21241],"tipologia":[],"coauthors":[20682],"class_list":["post-235390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-chocolate","tag-cioccolato","tag-melatonin","tag-melatonina","tag-method-of-analysis","tag-metodi-di-analisi","tag-piridossina","tag-pyridoxine"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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