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Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques

Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound...

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Main Authors: Fatariah, Z., Tg. Zulkhairuazha, T.Y., Wan Rosli, W.I.
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/7515/1/09_Z._Fatariah.pdf
http://journalarticle.ukm.my/7515/
http://www.ukm.my/jsm
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spelling my-ukm.journal.75152016-12-14T06:44:20Z http://journalarticle.ukm.my/7515/ Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques Fatariah, Z. Tg. Zulkhairuazha, T.Y. Wan Rosli, W.I. Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound which is linked with its ability in reducing Type II diabetes. The aim of the present study was to investigate the effect of different extraction techniques on the concentration of gallic acid in Bh. The Bh extracts were prepared with three different techniques namely; fresh extract (FE), low heating (LH) and drying and heating (DH). The gallic acid has been detected and quantified using high performance liquid chromatography (HPLC) coupled with UV-Vis detector. The amount of gallic acid detected in FE, LH and DH were 0.036, 0.050 and 0.272 mg/100 g, respectively. The limits of detection was 0.75 μg/mL while the limit of quantification and recovery were 2.50 μg/mL and 95.53%, respectively. In summary, HPLC technique coupled with UV detector systems able to quantify gallic acid in Bh extracts. The gallic acid were present at higher concentration in Bh extracted using drying and heating, followed by low heating and fresh extract methods. Universiti Kebangsaan Malaysia 2014-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7515/1/09_Z._Fatariah.pdf Fatariah, Z. and Tg. Zulkhairuazha, T.Y. and Wan Rosli, W.I. (2014) Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques. Sains Malaysiana, 43 (8). pp. 1181-1187. ISSN 0126-6039 http://www.ukm.my/jsm
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound which is linked with its ability in reducing Type II diabetes. The aim of the present study was to investigate the effect of different extraction techniques on the concentration of gallic acid in Bh. The Bh extracts were prepared with three different techniques namely; fresh extract (FE), low heating (LH) and drying and heating (DH). The gallic acid has been detected and quantified using high performance liquid chromatography (HPLC) coupled with UV-Vis detector. The amount of gallic acid detected in FE, LH and DH were 0.036, 0.050 and 0.272 mg/100 g, respectively. The limits of detection was 0.75 μg/mL while the limit of quantification and recovery were 2.50 μg/mL and 95.53%, respectively. In summary, HPLC technique coupled with UV detector systems able to quantify gallic acid in Bh extracts. The gallic acid were present at higher concentration in Bh extracted using drying and heating, followed by low heating and fresh extract methods.
format Article
author Fatariah, Z.
Tg. Zulkhairuazha, T.Y.
Wan Rosli, W.I.
spellingShingle Fatariah, Z.
Tg. Zulkhairuazha, T.Y.
Wan Rosli, W.I.
Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
author_facet Fatariah, Z.
Tg. Zulkhairuazha, T.Y.
Wan Rosli, W.I.
author_sort Fatariah, Z.
title Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
title_short Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
title_full Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
title_fullStr Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
title_full_unstemmed Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques
title_sort quantitative hplc analysis of gallic acid in benincasa hispida prepared with different extraction techniques
publisher Universiti Kebangsaan Malaysia
publishDate 2014
url http://journalarticle.ukm.my/7515/1/09_Z._Fatariah.pdf
http://journalarticle.ukm.my/7515/
http://www.ukm.my/jsm
_version_ 1643737158111985664
score 13.211869

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