Concentrating rosmarinic acid from Orthosiphon aristatus extract for high antioxidative candies

  • Jin Ru Lim Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, Malaysia https://orcid.org/0000-0003-4430-7656
  • Lee Suan Chua Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, Malaysia. Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, Malaysia. https://orcid.org/0000-0003-2493-9963
DOI: https://doi.org/10.35219/foodtechnology.2021.1.08
Keywords: Orthosiphon aristatus, rosmarinic acid, candy, column chromatography, radical scavenging

Abstract

Extraction and fractionation were carried out to concentrate the rosmarinic acid from Orthosiphon aristatus in order to increase the value of herbal candy formulated using polyphenolic rich extract. The herb was extracted and fractionated in column chromatography, and then analyzed by LC-MS/MS. The collected plant fractions with similar chromatographic profiles were combined and determined for antioxidant capacities expressed in radical scavenging activity. The results showed that the antioxidant capacity was in good agreement with the concentration of rosmarinic acid in the combined fractions. The combined fraction II showed the highest rosmarinic acid content, 3.8%w/w and the highest antioxidant capacity (IC50=14.922 ppm). The incorporation of rosmarinic acid rich extract into candy formulation did not statistically affect the antioxidant capacity. Hence, the rosmarinic acid rich extract could be another choice of ingredient to enhance the beneficial property of candies. Candy is another form of carrier to deliver herbal ingredient for health promotion.

Published
2021-02-02
How to Cite
Lim, Jin, and Lee Chua. 2021. “Concentrating Rosmarinic Acid from Orthosiphon Aristatus Extract for High Antioxidative Candies”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 45 (1), 118-28. https://doi.org/https://doi.org/10.35219/foodtechnology.2021.1.08.
Issue
Vol 45 No 1 (2021)
Section
ORIGINAL ARTICLES

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