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HPLC –UV Method Development and Quantification of Eugenol from Methanolic Extracts of Some Spices.
Authors: FARHIN INAM, SUJATA DEO, NEHA NARKHEDE
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Eugenol is one of the important constituents in various spices such as clove, cinnamon,
nutmeg, tulsi oils which are widely used as flavouring agents in foods and beaverages. In
this study, a simple, sensitive and precise reversed- phase high performance liquid
chromatography (HPLC) method has been developed, validated and used for
quantitative determination of eugenol from the methanolic extracts of spices viz, dried
bud powder of clove, bark powder of Cinnamomum zeylanicum, leaves powder of
Cinnamomum tamala, seed powder of Myristica fragrans and leaves powder of
Ocimum sanctum. The soxhlet extraction method was used for the extraction of these
compounds. The reverse – phase HPLC analysis was carried out using C₁₈ (150mm x
4.6mm, 5 µm) column and a mobile phase comprising of methanol : acetonitrile : water
in the volume ratio of ( 10 : 50 : 40 ) which was obtained by trial and error method
at a flow rate of 0.7 cm³/min in an isocratic system. This method was developed for both
standard eugenol and eugenol present in methanolic extracts of various spices. The
detection and quantitation of both compounds was carried out at 280 nm.