%0 Journal Article
%T Phenolic Acids Composition of Fruit Extracts of Ber (Ziziphus mauritiana L., var. Golo Lemai)
%A Ayaz Ali Memon
%A Najma Memon
%A Muhammad Iqbal Bhanger
%A Devanand L. Luthria
%J Pakistan Journal of Analytical and Environmental Chemistry
%D 2012
%I University of Sindh
%X Fruits of Ziziphus mauritiana L. (ber) are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzed the composition of total phenolic acids (free, soluble-bound and insoluble-bound) from ber fruit extracts by applying a pressurized liquid base hydrolysis extraction (PLBHE) using Dionium cells. Nine phenolic acids (protocatechuic, p-hydroxybenzoic, ferulic, chlorogenic, vanillic, caffeic, vanillin, o- and p-coumaric acids) were extracted, separated, and quantified by HPLC-DAD. Identification of phenolic acids was achieved by comparison of retention times, ultraviolet, and mass spectral data with authentic commercial standards. Results showed that p-coumaric acid (3719 ¡À 22 ¦Ìg/g) was the predominant phenolic acid extracted from ber samples. In addition, four phenolic acids, namely p-hydroxybenzoic (2187 ¡À 71 ¦Ìg/g), vanillin (2128 ¡À 20 ¦Ìg/g), ferulic (2629 ¡À 96 ¦Ìg/g), and o-coumaric acids (2569 ¡À 41 ¦Ìg/g) were obtained in intermediate amounts from dried Ziziphus mauritiana L. fruit. The total phenolic acids content was determined as 18231 ¡À 306 ¦Ìg/g dry matter basis (DMB). This study indicates that ber fruit is a good natural source of phenolic acids and that PLBHE can be used for the assay of phenolic acids.
%K Ziziphus mauritiana L
%K Phytochemicals
%K Phenolic acids
%K Pressurized Liquid Extraction.
%U http://www.ceacsu.edu.pk/PDF%20file/Volume%2013%20No%202/123-128-PJAEC-28022012-15-Final.pdf