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KMID : 1134820150440111682
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1682 ~ p.1686
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Validation of Analytical Method of Marker Compounds in Extract of Pear Pomace as a Functional Health Ingredient
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Cho Eun-Jung
Bang Mi-Ae
Cho Seung-Sik
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Abstract
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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 (5×250 mm, 5 μm) 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 (R2) of 0.9999, and limit of detection and limit of quantification were 1.14 μg/mL (caffeic acid) and 1.61 μg/mL (chlorogenic acid) as well as 4.9 μg/mL (caffeic acid) and 4.9 μg/mL (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 50 μg/mL 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.
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KEYWORD
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pear pomace, HPLC, validation, functional health food
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