Ascorbic acid quantification in Benincasa hispida fruit extracted using different solvents

Ascorbic acid or vitamin C is mostly found in natural products such as fruits and vegetables. High performance liquid chromatography (HPLC) method has been developed and validated to compare the ascorbic acid content in Benincasa hispida (Bh) fruit extract with three different extraction solvents; i) 3% metaphosphoric acid, ii) 3% citric acid and iii) distilled water. The compound has been detected and quantified by the use of HPLC coupled with UV-Vis detector. The amount of ascorbic acid detected in Bh fruit extract prepared with different extraction solvents; 3% metaphosphoric acid, 3% citric acid and distilled water were 13.18, 7.91 and 9.42 mg/100g respectively. Total run time was 6 min and the retention time was 2.60 min. Calibration curve was linear with the concentration range 1.00 – 16.00 μg/ml. Limits of detection was 0.24 μg/ml, limit of quantification was 0.81 μg/ml and recovery was 93.52%. The result showed ascorbic acid content is higher in Bh fruit extract with 3% metaphosphoric acid, followed by extract with distilled water and 3% citric acid. Thus, Bh is another novel fruit/ vegetable potentially used as food ingredient as it contains a good source of ascorbic acid that can be good for one’s health

Quantitative HPLC Analysis of Gallic Acid in Benincasa hispida Prepared with Different Extraction Techniques (Analisis Kuantitatif HPLC terhadap Asid Galik dalam Benincasa hispida yang Disediakan dengan Pelbagai Teknik Pengekstrakan)

Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound which is linked with its ability in reducing Type II diabetes. The aim of the present study was to investigate the effect of different extraction techniques on the concentration of gallic acid in Bh. The Bh extracts were prepared with three different techniques namely; fresh extract (FE), low heating (LH) and drying and heating (DH). The gallic acid has been detected and quantified using high performance liquid chromatography (HPLC) coupled with UV-Vis detector. The amount of gallic acid detected in FE, LH and DH were 0.036, 0.050 and 0.272 mg/100 g, respectively. The limits of detection was 0.75 μg/mL while the limit of quantification and recovery were 2.50 μg/mL and 95.53%, respectively. In summary, HPLC technique coupled with UV detector systems able to quantify gallic acid in Bh extracts. The gallic acid were present at higher concentration in Bh extracted using drying and heating, followed by low heating and fresh extract methods. || Secara tradisi, kundur (Benincasa hispida, Bh) telah dipercayai berguna untuk merawati asma, batuk, diabetis, haemoptysis dan pendarahan daripada organ dalaman, kecelaruan fungsi otak, demam dan penyeimbangan suhu badan. Salah satu asid fenolik utama yang hadir dalam Benincasa hispida ialah asid galik, iaitu sebatian fenolik yang juga dikaitkan dengan keupayaannya mengubati penyakit diabetis Jenis II. Tujuan kajian ini adalah untuk mengkaji kesan pengekstrakan berbeza terhadap kepekatan asid galik dalam Bh. Ekstrak Bh disediakan dengan tiga jenis teknik pengekstrakan yang berbeza iaitu pengekstrakan segar (FE), pemanasan suhu rendah (LH) dan pengeringan dan pemanasan (DH). Asid galik telah dikesan dan ditentukan menggunakan kreomatografi cecair berprestasi tinggi (HPLC) yang dilengkapi dengan pengesan cahaya nampak ultra ungu (UV-Vis). Jumlah asid galik yang dikesan dalam FE, LH dan DH masing-masing adalah 0.036, 0.050 dan 0.272 mg/100 g. Had pengesanan adalah 0.75 μg/mL manakala had penentuan dan peratus perolehan semula masing-masing adalah 2.50 μg/mL and 95.53%. Kesimpulannya, teknik HPLC yang dilengkapi pengesan sistem UV mampu menentukan kandungan asid galik dalam ekstrak Bh. Asid galik hadir pada kepekatan paling tinggi dalam Bh yang diekstrak menggunakan kaedah pengeringan dan pemanasan, diikuti dengan pemanasan suhu rendah dan pengekstrakan segar

Quantitative HPLC analysis of gallic acid in benincasa hispida prepared with different extraction techniques

Ash gourd (Benincasa hispida, Bh) is traditionally claimed useful in treating asthma, cough, diabetes, haemoptysis and hemorrhages from internal organs, epilepsy, fever and balancing of the body heat. One of the major phenolic acids presented in Benincasa hispida is gallic acid, a phenolic compound which is linked with its ability in reducing Type II diabetes. The aim of the present study was to investigate the effect of different extraction techniques on the concentration of gallic acid in Bh. The Bh extracts were prepared with three different techniques namely; fresh extract (FE), low heating (LH) and drying and heating (DH). The gallic acid has been detected and quantified using high performance liquid chromatography (HPLC) coupled with UV-Vis detector. The amount of gallic acid detected in FE, LH and DH were 0.036, 0.050 and 0.272 mg/100 g, respectively. The limits of detection was 0.75 μg/mL while the limit of quantification and recovery were 2.50 μg/mL and 95.53%, respectively. In summary, HPLC technique coupled with UV detector systems able to quantify gallic acid in Bh extracts. The gallic acid were present at higher concentration in Bh extracted using drying and heating, followed by low heating and fresh extract methods