Extraction and determination of melatonin in Thai herbs
2010
Pitchaya Pothinuch(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Objective of this research was to determine melatonin content in Thai herbs using high performance liquid chromatography equipped with fluorescence detector. Suitable excitation and emission wavelengths as well as preparation methods were investigated. The excitation wavelength (lambdaex) at 280 nm and emission wavelength (lambdaem) at 348 nm gave higher response than the lambdaex at 247 nm and lambdaem at 392 nm. Using ultrasonic technique in combination with solid phase extraction (ultrasonic/SPE) to prepare samples (mulberry fruits and starfruits) resulted in higher recovery rate, when compare to homogenization in combination with liquid-liquid extraction (homogenization/LLE). The recovery rate of ultrasonic/SPE procedure in mulberry fruits and starfruits were 70 and 79 percent, respectively, whereas the recovery rate of homogenization/LLE procedure in mulberry fruits and starfruits were 16 and 40 percent, respectively. Analysis results of melatonin in 7 Thai herbs (mulberry fruits, starfruits, siamese senna, acapulo, margosa, long pepper, and noni) showed that melatonin was only found in mulberry of level of 69.2 ng/g dry weight, while none was detected in other Thai herbs.
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