Development and Validation of a Single HPLC Method for Analysis of Purines in Fish Oil Supplements

Abstract

Gout is one of the most common forms of inflammatory arthritis, affecting over 8 million adults in the US. Individuals with gout are advised to avoid the habitual intake of purine-rich foods such as meats, seafood, purine-rich vegetables, and animal protein. An increased risk of developing or having subsequent attacks of gout is particularly associated with the consumption of seafood. However, clinical studies have shown that certain seafood and fish oil supplements that contain large amounts of omega-3 fatty acids provide important cardiovascular benefits. Individuals who might benefit from omega-3 fatty acid supplementation may therefore avoid fish oil products because they contain purines. Currently, there are no distinct high-performance liquid chromatography (HPLC) methods available in the literature that are validated as per the International Conference on Harmonisation (ICH) guidelines for the analysis of omega-3 fatty acid oils or fish oil containing products for purine content. A robust, fast, and efficient reversed-phase high-performance liquid chromatography (RP-HPLC) method was developed and validated for the specific analysis of the naturally occurring purines guanine, purine, theobromine, and adenine. These purines are often found in fish oil and seafood. The analytical method reported herein quantifies all four purines in fish oil in about 20 minutes.

Share and Cite:

L. Roy, C. Harrell, A. Ryan, T. Thorsteinsson and F. Sancilio, "Development and Validation of a Single HPLC Method for Analysis of Purines in Fish Oil Supplements," Food and Nutrition Sciences, Vol. 4 No. 12, 2013, pp. 1255-1259. doi: 10.4236/fns.2013.412160.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] Y. Zhu, B. J. Pandya and H. K. Choi, “Prevalence of Gout and Hyperuricemia in the US General Population, the National Health and Nutrition Examination Survey 2007-2008,” Arthritis & Rheumatism, Vol. 63, No. 10, 2011, pp. 3136-3141. http://dx.doi.org/10.1002/art.30520
[2] R. C. Lawrence, D. T. Felson, C. G. Helmick, L. M. Arnold, H. Choi, R. A. Deyo, et al. (For the National Arthritis Data Workgroup), “Estimates of the Prevalence of Arthritis and Other Rheumatic Conditions in the United States, Part II,” Arthritis & Rheumatism, Vol. 58, No. 1, 2008, pp. 26-35.
http://dx.doi.org/10.1002/art.23176
[3] J. D. Bieber, R. S. Terkeltaub, “Gout: On the Brink of Novel Therapeutic Options for an Ancient Disease,” Arthritis & Rheumatism, Vol. 50, No. 8, 2004, pp. 24002414.
http://dx.doi.org/10.1002/art.20438
[4] H. R. Schumacher Jr. and L. X. Chen, “The Practical Management of Gout,” Cleveland Clinic Journal of Medicine, Vol. 75, Suppl. 5, 2008, pp. S22-S25.
http://dx.doi.org/10.3949/ccjm.75.Suppl_5.S22
[5] H. K. Choi, K. Atkinson, E. W. Karlson, W. Willett and G. Curhan, “Purine-Rich Foods, Dairy and Protein Intake, and the Risk of Gout in Men,” New England Journal of Medicine Vol. 350, No. 11, 2004, pp. 1093-1103.
http://dx.doi.org/10.1056/NEJMoa035700
[6] A. S. Ryan and F. D. Sancilio, “Prevention of Cardiovascular Disease with Omega-3 Polyunsaturated Fatty Acids,” Journal of Clinical Studies, Vol. 4, No. 6, 2012, pp. 30-33.
[7] International Conference on Harmonisation Tripartite Guideline, “Validation of Analytical Procedures: Text and Methodology,” ICH Secretariat, Geneva, 2005.
[8] L. A. Rogers, K. E. Crews, S. G. Long, K. M. Patterson and J. E. McCune, “Evaluation of Chromatographic Methods for Drug Products Containing Polar and Non-Polar Molecules Using Reversed Phase, Hydrophilic Interaction, and Ion Exchange Chromatography,” Journal of Liquid Chromatography & Related Technologies, Vol. 32, No. 15, 2009, pp. 2246-2264.
http://dx.doi.org/10.1080/10826070903163057
[9] N. Yamaoka, K. Kaneko, Y. Kudo, M. Aoki, M. Yasuda, K. Mawatari, et al., “Analysis of Purine in Purine-Rich Cauliflower,” Nucleosides, Nucleotides and Nucleic Acids, Vol. 29, No. 4-5, 2010, pp. 518-521.
http://dx.doi.org/10.1080/15257771003741372
[10] L. F. Cavalieri, A. Bendich, J. F. Tinker and G. B. Brown, “Ultraviolet Absorption Spectra of Purines, Pyrimidines and Triazolopyrimidines,” Journal of the American Chemical Society, Vol. 70, No. 11, 1948, pp. 3875-3880.
http://dx.doi.org/10.1021/ja01191a102

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.