Abstract
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 language | English |
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Pages (from-to) | 1748-1752 |
Number of pages | 5 |
Journal | Food Chemistry |
Volume | 101 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2007 |
Keywords
- Capillary electrophoresis
- Carnosic acid
- Rosmarinic acid
- Sage
- Salvia officinalis