Open AccessANALYSIS OF FERULIC ACID IN ARABICA COFFEE BEAN (COFFEA ARABICA L.) USING SOLID PHASE EXTRACTION–HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
Author(s) -
Ida Musfiroh,
Wiwiek Indriyati,
Mira Laila Nur Abadi,
Muchtaridi Muchtaridi
Publication year - 2019
Publication title -
international journal of applied pharmaceutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.238
H-Index - 15
ISSN - 0975-7058
DOI - 10.22159/ijap.2019v11i5.32077
Subject(s) - ferulic acid , chromatography , high performance liquid chromatography , detection limit , extraction (chemistry) , acetic acid , chemistry , coffea arabica , botany , biology , biochemistry
Objective: The purpose of this research is quantitatively analyzing of ferulic acid in the Arabica coffee bean extract from three samples with different regions (Garut, Pangalengan, Tasikmalaya, West Java Indonesia) using Solid Phase Extraction-High Performance Liquid Chromatography (SPE-HPLC) method which is validated.
Methods: The analysis method used reversed phase HPLC with an Enduro C 18 G (250 mm × 4.6 mm) column and detector UV 312 nm, with a mobile phase of methanol and water containing 1% (v/v) of acetic acid (42:58) at a flow rate of 1.0 ml/min and validation method was examined in linearity, Limit of Detection (LOD), Limit of Quantification (LOQ), precision, and accuracy.
Results: The results showed that the precision of retention was 8.853 min, correlation coefficient (R) was 0.9996, and the recovery was 96.909%. The quantitative analysis of ferulic acid content in the extract of coffee from thus samples of three different regions were 0.0385%, 0.0169% and 0.0076%, respectively.
Conclusion: The analytical method was meet the validation criteria. Ferulic acid levels results from the extraction of the digestion process and pretreatment methods of Solid Phase Extraction (SPE) is 0.0385% from Garut area, 0.0169% from Pangalengan area and 0.0076% from Tasikmalaya area.