Abstract
Background: Rosmarinic Acid (RA) is an important natural bioactive compound widely distributed in food plants. ATR-FTIR and HPLC methods for comparative determination of RA in aqueous methanolic extracts of Orthosiphon stamineus leaf samples are described.
Methods: The quantitative determination of RA was performed by using HPLC with UV detection at 340 nm and ATR-FTIR based on peak height location at 1712.29 cm-1.
Results: The mean recovery of RA was 99.54 ± 1.23% by the HPLC method and 105.48 ± 2.76 by the ATR-IR method. The relative standard deviation for the intra-day and inter-day precision was less than 5% for the HPLC method and less than 8% for the ATR-FTIR method. The limit of detection and limit of quantification values for the HPLC method were 2 ng/ml and 10 ng/ml, respectively. The limit of detection and limit of quantification values for the ATR-FTIR method were 0.34% and 0.86% w/w, respectively. The validated methods were used for the quantification of RA in leaf samples of O. staminues. The results of HPLC and ATR-FTIR methods were comparable.
Conclusion: ATR-FTIR method is suitable for the routine determination of RA in herbal medicinal products of O. stamineus.
Keywords: ATR-FTIR, aqueous extract, fixed height location, HPLC, Orthosiphon stamneus, rosmarinic acid
Graphical Abstract
[http://dx.doi.org/10.1080/13880200490902572]
[http://dx.doi.org/10.1248/cpb.48.1711] [PMID: 11086900]
[http://dx.doi.org/10.1186/1423-0127-18-30] [PMID: 21569331]
[http://dx.doi.org/10.3109/07388551.2011.596804] [PMID: 21838541]
[PMID: 16087481]
[http://dx.doi.org/10.1021/jf9023728] [PMID: 19919113]
[http://dx.doi.org/10.4103/0973-1296.216337] [PMID: 29142388]
[http://dx.doi.org/10.1186/s12906-015-0884-0] [PMID: 26446501]
[http://dx.doi.org/10.1177/1934578X19864216]
[http://dx.doi.org/10.1360/N052017-00192]
[http://dx.doi.org/10.1007/s12161-010-9164-2]
[http://dx.doi.org/10.1078/0176-1617-01099] [PMID: 15022828]
[http://dx.doi.org/10.1021/jf305520m] [PMID: 23496773]
[http://dx.doi.org/10.1016/j.foodchem.2010.06.021]
[http://dx.doi.org/10.1016/j.foodchem.2010.12.026] [PMID: 25213963]
[http://dx.doi.org/10.4236/ajac.2012.38067]
[http://dx.doi.org/10.2174/1573407212999160506112738]
[http://dx.doi.org/10.5935/1984-6835.20140098]