Development of an analytical procedure for the quantification of artemisinin in encapsulated formulationsŠijanec, Ana (Avtor) Grčman, Matjaž (Avtor) Pompe, Matevž (Avtor) Kočar, Drago (Avtor) artemisininencapsulationfood supplementsstabilityHPLC-UV/Visquality controlsample preparationEncapsulated formulations have emerged as a promising tool for increasing nutrient absorption in the food supplement and cosmetic industries. Although the theoretical amplification factors for improving the bioavailability of encapsulated formulations are very high for poorly soluble active compounds, it has long been known that encapsulation can also enhance the absorption of water-soluble ingredients. These findings have led to the development of new technologies for encapsulating nutrients for use in the food industry. However, accurate quantification of nutrients in encapsulated formulations in the food supplement industry remains a challenge. This study presents the development and validation of novel analytical procedures for determining artemisinin in various food supplement formulations. Three formulations were prepared using different emulsifying procedures for artemisinin encapsulation. High-performance liquid chromatography with UV/Vis detection (HPLC-UV/Vis) was used for analysis. Separation was performed using a Waters ACQUITY Premier BEH C18 column. Specialized sample preparation procedures were designed to efficiently disrupt encapsulation and extract artemisinin for precise quantification. Three different sample preparation procedures were required to accurately determine the artemisinin content in the tested formulations. All methods were validated. The precision, linearity expressed as R$^2$, LOD, and LOQ of the chromatographic method were 0.39%, 0.9995, 18 µg/mL, and 26 µg/mL, respectively. Recoveries of the sample preparation methods were above 94%. The developed procedures enable accurate determination of artemisinin in encapsulated formulations, ensuring product quality and safety. These findings suggest that, for quality control of encapsulated food products, specialized analytical procedures for individual formulations may need to be developed and validated.20252026-04-10 12:57:37Članek v reviji181645UDK: 543.544.5HPLCISSN pri članku: 2304-8158DOI: 10.3390/foods14244349COBISS_ID: 262533379sl