4.1 Article

HPLC-UV ANALYSIS OF EUGENOL IN CLOVE AND CINNAMON OILS AFTER PRE-COLUMN DERIVATIZATION WITH 4-FLUORO-7-NITRO-2,1,3-BENZOXADIAZOLE

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Publisher

TAYLOR & FRANCIS INC
DOI: 10.1080/10826076.2011.534689

Keywords

4-fluoro-7-nitro-2; 1; 3-benzoxadiazole; derivatization; eugenol; UV

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Eugenol is one of the flavor constituents in various medicinally used plant oils, such as clove and cinnamon oils, which are widely used as flavoring agents in foods and beverages. In this study, the levels of eugenol in clove and cinnamon oils were analyzed by HPLC-UV (380nm) after pre-column derivatization with 4-fluoro-7-nitro-2,1,3-benzoxadiazole (NBD-F). A standard curve was obtained after derivatization with NBD-F in borate buffer (pH 8.5) at 40 degrees C for 4min. The retention time of NBD-eugenol was 12.1min. The calibration plot was linear in the range of 0.2 to 5g/mL with an r2 value of 0.9976, and the lower limit of detection was 0.04g/mL (at a signal-to-noise ratio of 3:1). The coefficient of variation was less than 6.7%. It was found that the content of eugenol in clove oil was 806 +/- 29mg/g (range, 776 to 844mg/g) and that in cinnamon oil was 39.7 +/- 2.0mg/g (range, 37.9 to 42.2mg/g). Addition-recovery tests were within the range of 86.9 to 98.8%.

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