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...

Full description

Bibliographic Details
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/ http://journalarticle.ukm.my/7515/ http://journalarticle.ukm.my/7515/1/09_Z._Fatariah.pdf

id	ukm-7515
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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/ http://journalarticle.ukm.my/7515/ http://journalarticle.ukm.my/7515/1/09_Z._Fatariah.pdf
first_indexed	2023-09-18T19:49:56Z
last_indexed	2023-09-18T19:49:56Z
_version_	1777406151116193792

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

Similar Items