Studies on procedure for sample preparation of ellagic acid in several kinds of foodstuffs
Amakura, Y.; Okada, M.; Tsuji, S.; Tonogai, Y.
Kokuritsu Iyakuhin Shokuhin Eisei Kenkyujo Hokoku 118: 100-102
2000
ISSN/ISBN: 1343-4292 PMID: 11534107 Document Number: 516496
A sample preparation for ellagic acid in several kinds of foodstuffs, which is included in the List of Existing Food Additives as natural antioxidants in Japan, functioning as an antioxidant, was studied. The solid samples were refluxed with methanol, and then the extract was refined using a solid-phase cartridge. The liquid samples were directly pretreated by solid-phase extraction. On the other hand, test solutions for cooking oils and fats were inapplicable to solid-phase extraction in this work, because the recovery tests from samples spiked with ellagic acid gave low recoveries. Consequently, they were prepared by modified frozen method using methanol or acetonitrile-2-propanol-ethanol (2:1:1). The recoveries from tested foodstuffs spiked with ellagic acid (50 micrograms/g) were 75.2-96.9%. The limits of quantification for ellagic acid were 0.05 microgram/g by the proposed method.