Developed validation for simultaneous determination of three Di-caffeoylquinic acid derivatives from the Leaf of Eribotrya japonica Lindl. by HPLC-DAD

dc.contributor.authorSeon, Ho-Young
dc.contributor.authorKim, Hyun-Hee
dc.contributor.authorYim, Soon-Ho
dc.date.accessioned2022-11-22T12:55:46Z
dc.date.available2022-11-22T12:55:46Z
dc.date.issued2021-08-13
dc.description.abstractThe aim of this study was to developed HPLC simultaneous analysis method for the determination of Caffeoylquinic acid isolated from the leaf of Eribotrya japonica Lindl. extract. The phenolic compounds in E. japonica leaves were isolated and identified by HPLC, NMR, Mass etc. The quantitative analysis was carried out HPLC-DAD using C18 column with gradient elution of water and acetonitrile at 280 nM for 60 min. The method was successfully validated by specificity, LOD (linearity, limit of detection), LOQ (limit of quantification), precision and recovery. The three phenolic compounds were isolated from E. japonica leaves including 5-Caffeoylquinic acid (5-CQA), 4-Caffeoylquinic acid (4-CQA) and 3-Caffeoylquinic acid (3-CQA). In a quantitative analysis of three phenolic compounds were 3-CQA 7.82-14.48 µg/mL, 4-CQA 3.75-12.58 µg/mL and 5-CQA 3.60-7.82 µg/mL using the standard chemicals, respectively. The developed HPLC validation method would be applicable for simultaneous quantitative analysis of phenolic compounds in E. japonica leaves extracts.pt_BR
dc.formatpdfpt_BR
dc.identifier.citationSEON, Ho-Young; KIM, Hyun-Hee; YIM, Soon-Ho. Developed validation for simultaneous determination of three Di-caffeoylquinic acid derivatives from the Leaf of Eribotrya japonica Lindl. by HPLC-DAD. Food Science and Technology, Campinas, v. 42, p. 1-8, 13 ago. 2021. Available from: https://doi.org/10.1590/fst.68121. Accessed: 21 nov. 2022.pt_BR
dc.identifier.issn1678-457X
dc.identifier.uriDOI: https://doi.org/10.1590/fst.68121pt_BR
dc.identifier.urihttp://www.sbicafe.ufv.br/handle/123456789/13651
dc.language.isoenpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.relation.ispartofseriesFood Science and Technology;v. 42, p. 1-8(2), 2021;
dc.rightsOpen Accesspt_BR
dc.subjectValidationpt_BR
dc.subjectSimultaneous analysispt_BR
dc.subject5-Caffeoylquinic acidpt_BR
dc.subject3-Caffeoylquinic acidpt_BR
dc.subject4-Caffeoylquinic acidpt_BR
dc.subject.classificationCafeicultura::Processos industriais e novos produtospt_BR
dc.titleDeveloped validation for simultaneous determination of three Di-caffeoylquinic acid derivatives from the Leaf of Eribotrya japonica Lindl. by HPLC-DADpt_BR
dc.typeArtigopt_BR

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