Cumulative CAMAG Bibliography Service CCBS

Our CCBS database includes more than 11,000 abstracts of publications. Perform your own detailed search of TLC/HPTLC literature and find relevant information.

The Cumulative CAMAG Bibliography Service CCBS contains all abstracts of CBS issues beginning with CBS 51. The database is updated after the publication of every other CBS edition. Currently the Cumulative CAMAG Bibliography Service includes more than 11'000 abstracts of publications between 1983 and today. With the online version you can perform your own detailed TLC/HPTLC literature search:

  • Full text search: Enter a keyword, e.g. an author's name, a substance, a technique, a reagent or a term and see all related publications
  • Browse and search by CBS classification: Select one of the 38 CBS classification categories where you want to search by a keyword
  • Keyword register: select an initial character and browse associated keywords
  • Search by CBS edition: Select a CBS edition and find all related publications

Registered users can create a tailor made PDF of selected articles throughout CCBS search – simply use the cart icon on the right hand of each abstract to create your individual selection of abstracts. You can export your saved items to PDF by clicking the download icon.

      113 022
      Evaluation and authentication of red fruits teas by high performance thin-layer chromatographic fingerprinting
      Luminita DAVID, Anamaria HOSE, Bianca MOLDOVAN, Claudia CIMPOIU* (*Babes-Bolyai University, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos, 400028 Cluj-Napoca, Romania, ccimpoiu@chem.ubbcluj.ro)

      J. Liq. Chromatogr. Relat. Technol. 37, 1644-1653 (2014). HPTLC fingerprinting of 12 commercially available fruit teas on silica gel with n-butanol - formic acid - water 12:3:4:5. Detection by heating at 100 °C for 3 min, followed by dipping into NP reagent (1 g of diphenylborinic acid aminoethylester dissolved in 200 mL of ethyl acetate) followed by dipping into PEG reagent (10 g of polyethylene glycol 400 in 200 mL of dichloromethane). Quantitative determination by absorbance measurement at 366 nm. A principal component analysis allowed to distinguish between red fruit teas based on the chromatographic profile.

      Classification: 8a
      114 022
      Processing of soy functional food using high pressure homogenization for improved nutritional and therapeutic benefits
      R. KAPOOR, Shruti PATHAK, A. NAJMI, V. AERI, B. PANDA* (*Microbial and Pharmaceutical Biotechnology Laboratory, Centre for Advanced Research in Pharmaceutical Science, Faculty of Pharmacy, Jamia Hamdard, New Delhi, India, bibhu_panda31@rediffmail.com)

      Innov. Food Sci. Emerg. Technol. 26, 490-497 (2014). HPTLC of the isoflavones (1) glycitin, (2) daidzin and (3) genistin in fermented soybean powder on silica gel with toluene - ethyl acetate - formic acid - acetic acid 2:16:2:1. Quantitative determination by absorbance measurement at 260 nm. The hRF values of (1) to (3) were 36, 44 and 58, respectively.

      Classification: 8b
      116 033
      Effects of atmospheric cold plasma and ozone on prebiotic orange juice
      Francisca ALMEIDA, R. CAVALCANTE, P. CULLEN, J. FRIAS, P. BOURKE, F. FERNANDES, S. RODRIGUES* (*Department of Food Technology, Federal Univerisity of Ceará, Fortaleza, Brazil, sueli@ufc.br)

      Innov. Food Sci. Emerg. Technol. 32, 127-135 (2015). HPTLC of prebiotic oligosaccharides produced in the orange juice on silica gel with acetonitrile - ethyl acetate - 1-propanol - water 17:4:10:18. Detection by spraying with 0.3 % 1-naphthyl ethylenediamine dihydrochloride in methanol with sulfuric acid 3 %, followed by heating at 120 °C for 10 min. The method was applied to determine the degree of polymerization. _x000D_

      Classification: 10a
      117 048
      New and sensitive TLC method to measure trans-resveratrol in Physalis peruviana
      A. LOTZ, B. SPANGENBERG* (*Institute of Process Engineering, University of Offenburg, Badstrasse 24, 77652 Offenburg, Germany, Spangenberg@HS-Offenburg.de)

      J. Liq. Chromatogr. Relat. Technol. 39, 308-311 (2016). HPTLC of trans-resveratrol in Physalis peruviana on silica gel with ethyl acetate – cyclohexane – n-butanol 9:9:2. Chemiluminescence was induced by dipping for 1 s into bis(2,4,6-trichlorophenyl)oxalate (TCPO) solution (50 mg TCPO in 36 mL n-butyl acetate, vigorously shaken for 20 min with 0.4 mL 35 % hydrogen peroxyde). After dipping, the_x000D_
      wet plate was dried until no light reflection could be seen on the surface. The hRF value for trans-resveratrol was 78. The LOQ was 20 ng/zone.

      Classification: 7
      118 002
      Capillary electrochromatography in food analysis
      G. D'ORAZIO, Maria ASENSIO*, C. FANALI, J. HERNANDEZ, S. FANALI (*Instituto Volcanológico de Canarias (INVOLCAN), Parque Taoro, Puerto de la Cruz, Tenerife, Spain, maria.asensio@involcan.org)

      Trends Anal. Chem. 82, 250-267 (2016). This review describes the application of capillary electrochromatography in food safety and food quality, from the first application in 1997, including the use of TLC for sample preparation in the analysis of sterols in the oils of sunflower, canola rice bran, olive (extra virgin), soybean, corn, peanut, grapeseed, and hazelnut.

      Keywords: food analysis review
      Classification: 1, 4d, 13c
      119 001
      Thin-layer chromatography applied in quality assessment of beverages derived from fruits
      Anamaria HOSU, Claudia CIMPOIU (*Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania, ccimpoiu@chem.ubbcluj.ro)

      J. Liq. Chromatogr. Relat. Technol. 40, 239-246 (2017). Review of TLC methods for the analysis of polyphenols, dyes, carboxylic acids, biogenic amines, and vitamin C in quality assessment and authentication of non-fermented or fermented beverages derived from fruits.

      Classification: 1, 7, 27, 30a
      120 036
      Radical scavenging activity of instant gruels enriched with cranberry fruits determined by thin-layer chromatography–DPPH test and by spectrophotometric method
      M. KRECISZ, Monica WAKSMUNDSKA-HAJNOS*, A. ONISZCZUK (*Department of Inorganic Chemistry, Medical University of Lublin, Lublin, Poland, monika.hajnos@umlub.pl)

      J. Planar Chromatogr. 30, 418-422 (2017). HPTLC-DPPH* assay of instant gruels enriched with cranberry fruits on silica gel with acetonitrile – water – chloroform – formic acid 30:2:5:2. Detection by dipping into a freshly prepared 0.1 % methanolic 2,2-diphenyl-1-picrylhydrazyl (DPPH*) solution. The plate was scanned with a flat-bed scanner every minute over an hour. The area of the standard solution of rutin at the concentration of 0.5 mg/mL was adopted as the reference point.

      Classification: 7
      121 033
      Effect-directed classification of biological, biochemical and chemical profiles of 50 German beers
      P. RISTIVOJEVIC, Gertrud MORLOCK* (*Chair of Food Sciences, Institute of Nutritional Science, Justus Liebig University Giessen, Heinrich-Buff-Ring 26?32, 35392 Giessen, Germany, gertrud.morlock@ernaehrung.uni-giessen.de)

      Food Chem. 260, 344-353 (2018). HPTLC profiling of phenolic compounds in 50 commercially available beers on silica gel with methyl ethyl ketone – toluene – formic acid 25:15:2. Detection by dipping into a 0.5 % methanolic 2-aminoethyl diphenylborinate solution, followed by drying in the air for 5 min and immersion for 3 s in a 5 % methanolic PEG 400 solution. Image acquisition at UV 366 nm. The HPTLC method was hyphenated to four different assays to demonstrate the fast discovery of single DPPH scavengers, Gram negative (A. fischeri) and Gram positive (B. subtilis) antimicrobials as well as AChE inhibitors in beers. For the DPPH assay, the plate was immersed into a 0.02 % methanolic DPPH_x000D_ solution, followed by drying at ambient temperature (25 °C) in the dark for 30 s and then heated for 30 s in a stream of warm air. Images were acquired every 30 s for a period of 10 min. For the B. subtilis bioassay, the plate was immersed_x000D_ in the prepared bacterial suspension, incubated at 37 °C for 2 h, immersed in a 0.2 % PBS-buffered MTT solution and incubated again at 37 °C for 0.5 h. For the luminescent A. fischeri bioassay, the plate was immersed in the bacterial suspension for 2 s and instant bioluminescence was captured. For the AChE assay, the plate was immersed in the enzyme solution (AChE 666 units plus 100 mg BSA ad 100 mL 0.05M TRIS buffer, pH 7.8), incubated at 37 °C for 25 min, and immersed in a substrate solution (25 mg α-naphthyl acetate and 50 mg Fast Blue salt B ad 90 mL with ethanol – water 1:2). Phenolic compounds in active zones were also characterized by HPTLC-HRMS. Effect-directed fingerprints were investigated for image processing and multivariate data analysis. Isoxanthohumol was found to be the main phenolic beer component that showed the widest spectrum of activities.

      Classification: 7