Determination of carnosic acid and rosmarinic acid in sage by capillary electrophoresis

Selda Başkan, Nevin Öztekin, F. Bedia Erim*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

83 Citations (Scopus)


A simple and rapid capillary electrophoresis method was developed for the identification and quantitative determination of two antioxidative compounds - carnosic acid and rosmarinic acid - in the extracts of commercial Sage (Salvia officinalis) tea-bags. Capillary zone electrophoretic separation of carnosic and rosmarinic acids was performed using 40 mmol/l borate, at pH 9.6 as the running buffer. Weighed sage samples were extracted from tea-bags by sonification and the extracts were directly injected without any purification and pre-separation process. Coumarin was used as internal standard for quantitation and the limits of detection for carnosic acid and rosmarinic acid were obtained as 2.79 and 3.18 μg/ml, respectively using UV detection at 210 nm.

Original languageEnglish
Pages (from-to)1748-1752
Number of pages5
JournalFood Chemistry
Issue number4
Publication statusPublished - 2007


We thank the TUBITAK (Grant TBA6-2312, 103T053) and research foundation of Istanbul Technical University for financial support.

FundersFunder number
TUBITAK103T053, TBA6-2312
Istanbul Teknik Üniversitesi


    • Capillary electrophoresis
    • Carnosic acid
    • Rosmarinic acid
    • Sage
    • Salvia officinalis


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