Simultaneous characterisation and quantitation of flavonol glycosides and aglycones in noni leaves using a validated HPLC-UV/MS method

Shixin Deng; Brett J West; C Jarakae Jensen

doi:10.1016/j.foodchem.2008.04.021

Simultaneous characterisation and quantitation of flavonol glycosides and aglycones in noni leaves using a validated HPLC-UV/MS method

Food Chem. 2008 Nov 15;111(2):526-9. doi: 10.1016/j.foodchem.2008.04.021. Epub 2008 Apr 12.

Authors

Shixin Deng¹, Brett J West², C Jarakae Jensen²

Affiliations

¹ Research and Development Department, Tahitian Noni International, 737 East, 1180 South, American Fork, Utah 84003, USA. Electronic address: shixin_deng@tni.com.
² Research and Development Department, Tahitian Noni International, 737 East, 1180 South, American Fork, Utah 84003, USA.

PMID: 26047461
DOI: 10.1016/j.foodchem.2008.04.021

Abstract

The leaves of Morinda citrifolia L. (noni) have been utilized in a variety of commercial products marketed for their health benefits. This paper reports on a rapid and selective HPLC method for simultaneous characterization and quantitation of four flavonols in an ethanolic extract of noni leaves by using dual detectors of UV (365nm) and ESI-MS (negative mode). The limits of detection and quantitation were between 0.012 and 0.165μg/mL. The intra- and inter-assay precisions, in terms of percent relative standard deviation, are less than 4.38% and 3.50%, respectively. The accuracy, in terms of recovery percentage, ranged from 96.66% to 100.03%. Good linearity (correlation coefficient >0.999) for each calibration curve of standards was achieved in the range investigated. The contents of four flavonoids in the noni leaves varied from 1.16 to 371.6mg/100g dry weight.

Keywords: Flavonoids; HPLC-UV/ESI-MS; Kaempferol; Kaempferol-3-O-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside; Leaves; Morinda citrifolia L.; Noni; Quantitative determination; Quercetin; Quercetin-3-O-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside; Rutin.