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Validation of spectrophotometric determination of chlorogenic acid in fermentation broth and fruits
- Wang, Xiao, Zeng, Zhaoxia, Tian, Zhen, Sun, Jinliang, Li, Youzhi, Fan, Xianwei
- Food chemistry 2019 v.278 pp. 170-177
- chlorogenic acid, culture media, fruits, high performance liquid chromatography, pH, potassium, spectral analysis, spectrophotometers, temperature, ultraviolet-visible spectroscopy, wavelengths
- A fast and accurate ultraviolet–visible (UV–vis) spectrophotometric method was established to determine the presence of chlorogenic acid (CGA) according to potassium ferricyanide-Fe (III) detection system. The reaction temperature and pH level greatly influenced the CGA absorption spectrum. Maximum UV–vis absorption wavelength occurred at 790 nm under the optimum conditions (at 25 °C and pH 7.0). The results of UV–vis were further assessed by comparing the results with those of high-performance liquid chromatography (HPLC). The proposed method showed a wide linear sensing range of 10.0–800.0 μg mL−1 (R2 = 0.9996) and a high degree of precision (%R.S.D. < 1.50) and recovery (%R.S.D. > 3.39). Results of CGA and HPLC methods correlated well with each other. The proposed accurate, rapid, sensitive, low-cost, and high-throughput method was successfully used to quantify CGA in fermentation broth and fruits (Mango). Therefore, it may be applied for measuring CGA in biological samples.