HPLC based estimation and extraction of rutin, quercetin and gallic acid in Moringa oleifera plants grown in Saudi Arabia
M. A. Sharafeldin, Shereen Mohamed Fouad Elkholy, Prawez Alam, Sabry A. Mahfouz
Abstract
M. A. Sharafeldin, Shereen Mohamed Fouad Elkholy, Prawez Alam, Sabry A. Mahfouz
Abstract
Moringa oleifera L. (Moringaceae) is a valuable medicinal plant with a high nutritional and industrial value. To analyse the major polyphenolic compounds rutin, quercetin and gallic acid present in the M. oleifera l eaves, HPLC methods have been used. In the range of 10-30 µg for rutin, quercetin and gallic acid with determinati on coefficient (R2 ) good linearity was observed and linear regression y = 1232.9x + 106.05, y = 133.53x + 202 and y = 61 9.4x + 3442.5 were achieved in 0.98, 0.99 and 1.04 min with the retention time respectively. The LOQs for rutin, quercetin and gallic acid; 3.4, 10.6 and 4.4 µg/ml and LODs ?4.0 µg/ml for all standards were achieved. The rutin (555.6±1.79 µg/g), quercetin (37.54±1.07µg/g) and g allic acid (48.5±1.34 µg/g) were recorded in M. ole fera. Rutin was the most abundant flavonoid analysed in M. oleifera
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Moringa oleifera L. (Moringaceae) is a valuable medicinal plant with a high nutritional and industrial value. To analyse the major polyphenolic compounds rutin, quercetin and gallic acid present in the M. oleifera l eaves, HPLC methods have been used. In the range of 10-30 µg for rutin, quercetin and gallic acid with determinati on coefficient (R2 ) good linearity was observed and linear regression y = 1232.9x + 106.05, y = 133.53x + 202 and y = 61 9.4x + 3442.5 were achieved in 0.98, 0.99 and 1.04 min with the retention time respectively. The LOQs for rutin, quercetin and gallic acid; 3.4, 10.6 and 4.4 µg/ml and LODs ?4.0 µg/ml for all standards were achieved. The rutin (555.6±1.79 µg/g), quercetin (37.54±1.07µg/g) and g allic acid (48.5±1.34 µg/g) were recorded in M. ole fera. Rutin was the most abundant flavonoid analysed in M. oleifera
Key concepts: Rutin, Gallic acid, Quercetin, Moringa, Chemistry, Food science, Traditional medicine, Flavonoid