Determination of carnosic acid and rosmarinic acid in sage by capillary electrophoresis


Başkan S., Oztekin N. , Erim F. B.

FOOD CHEMISTRY, cilt.101, ss.1748-1752, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 101 Konu: 4
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2006.01.033
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.1748-1752

Özet

A simple and rapid capillary electrophoresis method was developed for the identification and quantitative determination of two antioxidative compounds - carnosic acid and rosmarinic acid - in the extracts of commercial Sage (Salvia officinalis) tea-bags. Capillary zone electrophoretic separation of carnosic and rosmarinic acids was performed using 40 mmol/l borate, at pH 9.6 as the running buffer. Weighed sage samples were extracted from tea-bags by sonification and the extracts were directly injected without any purification and pre-separation process. Coumarin was used as internal standard for quantitation and the limits of detection for carnosic acid and rosmarinic acid were obtained as 2.79 and 3.18 mu g/ml, respectively using UV detection at 2 10 nm. (c) 2006 Elsevier Ltd. All rights reserved.