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A new rapid spectrophotometric method to determine the rosmarinic acid level in plant extracts

dc.contributor.authorÖztürk, Mehmet
dc.contributor.authorDuru, Mehmet E.
dc.contributor.authorInce, Burcu
dc.contributor.authorHarmandar, Mansur
dc.contributor.authorTopcu, Guelacti
dc.date.accessioned2020-11-20T16:33:49Z
dc.date.available2020-11-20T16:33:49Z
dc.date.issued2010
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2010.06.021
dc.identifier.urihttps://hdl.handle.net/20.500.12809/4492
dc.descriptionTopcu, Gulacti/0000-0002-7946-6545; Topcu, Gulacti/0000-0002-7946-6545; Ozturk, Mehmet/0000-0001-8932-4535; DURU, Mehmet Emin/0000-0001-7252-4880en_US
dc.descriptionWOS: 000281010300057en_US
dc.description.abstractA novel spectrophotometric method to determine the amount of rosmarinic acid in unpurified methanol extracts of the plants was developed. Rosmarinic acid is a naturally occurring bioactive compound in plants as an ester of caffeic acid with 3,4-dihydroxyphenyl lactic acid. The developed method was based on the complexation of rosmarinic acid with Zr4+ ions, giving a maximum absorbance at 362 nm. The absorptivity coefficient at this wavelength was found to be epsilon(362) = 2.66 x 10(4) L mol(-1) cm(-1). In fact, this method is also specified giving two more absorption bands in UV region at 299.5 and 263.5 nm besides 362 nm. In addition, the accuracy and sensitivity of the new developed method are compared with the direct UV and rosmarinic acid-Fe2+ complex spectrophotometric methods by using methanol extracts of 11 Salvia species. As a conclusion, the present method is faster, cheaper, and more selective than the conventional methods for rosmarinic acid. (C) 2010 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TUBITAK-TBAG-106T095, TUBITAK-TBAG-107T592]en_US
dc.description.sponsorshipThe authors would like to thank The Scientific and Technological Research Council of Turkey for financial support with the projects (TUBITAK-TBAG-106T095) and (TUBITAK-TBAG-107T592) on Salvia species. The authors also thank Professor Kerim Alpinar (Faculty of Pharmacy, Istanbul University), Professor Mehmet Koyuncu (Faculty of Pharmacy, Ankara University), Professor Gamze Kokdil (Faculty of Pharmacy, Mersin University), Professor Nasip Demirkus (Faculty of Education, Department of Biology Education, Yuzuncu Yil University), Dr. Tuncay Dirmenci (Faculty of Necati Bey Education, Department of Biology Education, Balikesir University) for the identification of the plant samples.en_US
dc.item-language.isoengen_US
dc.publisherElsevier Sci Ltden_US
dc.item-rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRosmarinic Aciden_US
dc.subjectUltraviolet Spectroscopyen_US
dc.subjectSpectrophotometric Methoden_US
dc.subjectComplexationen_US
dc.subjectZirconium (IV) Ionsen_US
dc.subjectFood Ingredienten_US
dc.titleA new rapid spectrophotometric method to determine the rosmarinic acid level in plant extractsen_US
dc.item-typearticleen_US
dc.contributor.departmentMÜen_US
dc.contributor.departmentTemp[Ozturk, Mehmet; Duru, Mehmet E.; Ince, Burcu; Harmandar, Mansur] Mugla Univ, Fac Arts & Sci, Dept Chem, TR-48121 Mugla, Turkey -- [Topcu, Guelacti] Istanbul Tech Univ, Fac Sci & Letters, Dept Chem, TR-34469 Istanbul, Turkeyen_US
dc.identifier.doi10.1016/j.foodchem.2010.06.021
dc.identifier.volume123en_US
dc.identifier.issue4en_US
dc.identifier.startpage1352en_US
dc.identifier.endpage1356en_US
dc.relation.journalFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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