ANALYSIS OF FERULIC ACID IN ARABICA COFFEE BEAN (COFFEA ARABICA L.) USING SOLID PHASE EXTRACTION–HIGH PERFORMANCE LIQUID CHROMATOGRAPHY

  • IDA MUSFIROH Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jatinangor, Sumedang, Indonesia
  • WIWIEK INDRIYATI Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jatinangor, Sumedang, Indonesia
  • MIRA LAILA NUR ABADI Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jatinangor, Sumedang, Indonesia
  • MUCHTARIDI MUCHTARIDI Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Jatinangor, Sumedang, Indonesia

Abstract

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.

Keywords: Ferulic Acid, Arabica Coffee Beans, HPLC, SPE

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MUSFIROH, I., INDRIYATI, W., NUR ABADI, M. L., & MUCHTARIDI, M. (2019). ANALYSIS OF FERULIC ACID IN ARABICA COFFEE BEAN (COFFEA ARABICA L.) USING SOLID PHASE EXTRACTION–HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. International Journal of Applied Pharmaceutics, 11(5), 151-155. https://doi.org/10.22159/ijap.2019v11i5.32077
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