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

Başkan S., Oztekin N., Erim F. B.

FOOD CHEMISTRY, vol.101, no.4, pp.1748-1752, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 101 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2006.01.033
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1748-1752
  • Keywords: sage, Salvia officinalis, carnosic acid, rosmarinic acid, capillary electrophoresis, PHENOLIC DITERPENES, ROSEMARY EXTRACTS, CHROMATOGRAPHY, ANTIOXIDANTS, OFFICINALIS, SEPARATION
  • Istanbul Technical University Affiliated: Yes


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.