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Fruitsof Ziziphus mauritianaL. (ber)are consumed in fresh and dried/processed form in many countries across Asia including Pakistan. In the present study, we analyzedthe composition of total phenolic acids (free, soluble-bound and insoluble-bound) from berfruit extracts by applyinga pressurized liquid base hydrolysis extraction (PLBHE) using Dionium cells. Nine phenolicacids (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 ± 22 μg/g) was the predominant phenolicacid extracted from bersamples. In addition, four phenolicacids, namely p-hydroxybenzoic (2187 ± 71 μg/g), vanillin(2128 ± 20 μg/g), ferulic(2629± 96 μg/g), and o-coumaric acids (2569 ± 41 μg/g) were obtained in intermediate amounts from dried Ziziphus mauritiana L. fruit.The total phenolic acidscontent was determined as 18231 ± 306 μg/g dry matter basis (DMB). This study indicates that berfruit is a good natural source of phenolic acids and that PLBHE can be used for the assay of phenolic acids.
Ayaz Ali Memon, Najma Memon, Muhammad Iqbal Bhanger, DevanandL. Luthria. (2012) PhenolicAcidsComposition of Fruit Extracts of Ber, Pakistan Journal of Analytical & Environmental Chemistry, Volume 13, Issue 2.
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