JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Validation of Analytical Method of Marker Compounds in Extract of Pear Pomace as a Functional Health Ingredient
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Validation of Analytical Method of Marker Compounds in Extract of Pear Pomace as a Functional Health Ingredient
Cho, Eun-Jung; Bang, Mi-Ae; Cho, Seung-Sik;
  PDF(new window)
 Abstract
This study was conducted to establish an HPLC analysis method for determination of marker compounds as part of materials standardization for development of health functional food materials from pear pomace. The quantitative determination method of caffeic acid and chlorogenic acid as marker compounds of pear pomace extract (PPE) was optimized by HPLC analysis using a C18 column (, ) with a 0.2% elution gradient of acetic acid and methanol as the mobile phase at a flow rate of 0.8 mL/min and detection wavelength of 330 nm. The HPLC/UV method was applied successfully to the quantification of marker compounds in PPE after validation of the method with linearity, accuracy, and precision. The method showed high linearity of the calibration curve with a coefficient of correlation () of 0.9999, and limit of detection and limit of quantification were (caffeic acid) and (chlorogenic acid) as well as (caffeic acid) and (chlorogenic acid), respectively. Relative standard deviation values from intra- and inter-day precision were less than 3.1% (caffeic acid) and 4.0% (chlorogenic acid), respectively. Recovery rates of caffeic acid and chlorogenic acid at 12.5, 25, and were 93.66~106.32% and 97.33~105.68%, respectively. An optimized method for extraction of caffeic acid and chlorogenic acid in PPE was established through diverse extraction conditions, and the validation indicated that the method is very useful for evaluation of marker compounds in PPE to develop a health functional food material.
 Keywords
pear pomace;HPLC;validation;functional health food;
 Language
Korean
 Cited by
1.
HPLC Analysis, Optimization of Extraction Conditions and Biological Evaluation of Corylopsis coreana Uyeki Flos, Molecules, 2016, 21, 1, 94  crossref(new windwow)
 References
1.
Cho JY, Park KY, Lee KH, Lee HJ, Lee SH, Cho JA, Kim WS, Shin SC, Park KH, Moon JH. 2011. Recovery of arbutin in high purity from fruit peels of pear (Pyrus pyrifolia Nakai). Food Sci Biotechnol 20: 801-807. crossref(new window)

2.
Yuk HG, Choi JH, Cho YJ, Ha JU, Hwang YI. 1999. Investigation of reactive conditions to extract pectin with exo-polygalacturonase from pear pomace. Korean J Food Sci Technol 31: 971-976.

3.
Rhyu J, Kim MS, You MK, Bang MA, Kim HA. 2014. Pear pomace water extract inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes. Nutr Res Pract 8: 33-39. crossref(new window)

4.
Park YM, Kim JK. 1997. Characterization of the degradation of pear fruit cell wall by pectolytic enzymes and their use in fruit tissue liquefaction. Kor J Hort Sci Technol 38: 255-262.

5.
Olthof MR, Hollman PC, Katan MB. 2001. Chlorogenic acid and caffeic acid are absorbed in humans. J Nutr 131: 66-71.

6.
Zheng G, Qiu Y, Zhang QF, Li D. 2014. Chlorogenic acid and caffeine in combination inhibit fat accumulation by regulating hepatic lipid metabolism-related enzymes in mice. Br J Nutr 112: 1034-1040. crossref(new window)

7.
Rhyu J, Kim MS, You MK, Bang MA, Kim HA. 2014. Pear pomace water extract inhibits adipogenesis and induces apoptosis in 3T3-L1 adipocytes. Nutr Res Pract 8: 33-39. crossref(new window)

8.
Korean Food and Drug Administration. http://www.mfds.go. kr/index.do?mid=689 (accessed Sep 2012).

9.
Pellati F, Benvenuti S, Magro L, Melegari M, Soragni F. 2004. Analysis of phenolic compounds and radical scavenging activity of Echinacea spp. J Pharm Biomed Anal 35: 289-301. crossref(new window)