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KMID : 1024420140180040355
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Food Engineering Progress
2014 Volume.18 No. 4 p.355 ~ p.358
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Analytical Method Validation of Ellagic Acid as a Marker Compound for the Standardization of Black Raspberry Extract as a Functional Ingredient
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Chae Kyu-Seo
Son Rak-Ho
Park Song-Yie
Kim Ki-An
Lee Tae-Bum
Kwon Ji-Wung
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Abstract
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Validation of ellagic acid as a marker compound in the standardization of black raspberry extract developed forfunctional health food, was attempted by an analytical method. Ellagic acid was validated for its LOD (limit ofdetection), LOQ (limit of quantitation), precision, accuracy, and recovery by HPLC relative to the black raspberryextract. It showed a high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9999. The LODand LOQ were 0.6μg/mL and 1.9μg/mL, respectively. The results of the recovery test were 89%-100%. The intra-day and inter-day precision in the ellagic acid for black raspberry extract was 0.28-1.96% and 0.69-2.49%, respec-tively. Therefore, the application of ellagic acid was validated in analytical method as a marker compound in blackraspberry extract.
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KEYWORD
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black raspberry, ellagic acid, marker compound, validation, functional food
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