Response surface optimised extraction and chromatographic purification of rosmarinic acid from Melissa officinalis leaves

Sooah Kim, Eun Ju Yun, Jin Seop Bak, Hojoung Lee, Sung-Joon Lee, Cheong Tae Kim, Jong Hoon Lee, Kyoung Heon Kim

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

The extraction of lemon balm (Melissa officinalis) leaves with aqueous methanol was optimised using response surface methodology. Fifteen runs were conducted following a Box-Behnken design (BBD) followed by ridge analysis using the concentration of methanol, the extraction temperature and time as the independent variables and taking the extraction yield of RA from lemon balm as the response variable. The optimal extraction conditions were a methanol concentration of 59.0% (v/v), a temperature of 54.8 °C and a time of 64.8 min, which gave a maximal RA yield of 46.1 mg RA/g dry materials. The RA extract was loaded onto a column packed with Sephadex LH-20 and then was eluted with 100% methanol, which resulted in RA with a purity of 38.8% and a yield of 43.8%. The purity of RA increased by 3.1-fold when compared to its initial purity in the extract obtained from extraction.

Original languageEnglish
Pages (from-to)521-526
Number of pages6
JournalFood Chemistry
Volume121
Issue number2
DOIs
Publication statusPublished - 2010 Jul 15

Fingerprint

Melissa
Melissa officinalis
rosmarinic acid
Purification
Methanol
methanol
lemon balm
purity
leaves
Temperature
extracts
response surface methodology
temperature

Keywords

  • Extraction
  • Lemon balm
  • Melissa officinalis
  • Purification
  • Response surface methodology
  • Rosmarinic acid

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

Response surface optimised extraction and chromatographic purification of rosmarinic acid from Melissa officinalis leaves. / Kim, Sooah; Yun, Eun Ju; Bak, Jin Seop; Lee, Hojoung; Lee, Sung-Joon; Kim, Cheong Tae; Lee, Jong Hoon; Kim, Kyoung Heon.

In: Food Chemistry, Vol. 121, No. 2, 15.07.2010, p. 521-526.

Research output: Contribution to journalArticle

@article{36d9622d2ce34d54a1d0448f2c7a85e7,
title = "Response surface optimised extraction and chromatographic purification of rosmarinic acid from Melissa officinalis leaves",
abstract = "The extraction of lemon balm (Melissa officinalis) leaves with aqueous methanol was optimised using response surface methodology. Fifteen runs were conducted following a Box-Behnken design (BBD) followed by ridge analysis using the concentration of methanol, the extraction temperature and time as the independent variables and taking the extraction yield of RA from lemon balm as the response variable. The optimal extraction conditions were a methanol concentration of 59.0{\%} (v/v), a temperature of 54.8 °C and a time of 64.8 min, which gave a maximal RA yield of 46.1 mg RA/g dry materials. The RA extract was loaded onto a column packed with Sephadex LH-20 and then was eluted with 100{\%} methanol, which resulted in RA with a purity of 38.8{\%} and a yield of 43.8{\%}. The purity of RA increased by 3.1-fold when compared to its initial purity in the extract obtained from extraction.",
keywords = "Extraction, Lemon balm, Melissa officinalis, Purification, Response surface methodology, Rosmarinic acid",
author = "Sooah Kim and Yun, {Eun Ju} and Bak, {Jin Seop} and Hojoung Lee and Sung-Joon Lee and Kim, {Cheong Tae} and Lee, {Jong Hoon} and Kim, {Kyoung Heon}",
year = "2010",
month = "7",
day = "15",
doi = "10.1016/j.foodchem.2009.12.040",
language = "English",
volume = "121",
pages = "521--526",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "2",

}

TY - JOUR

T1 - Response surface optimised extraction and chromatographic purification of rosmarinic acid from Melissa officinalis leaves

AU - Kim, Sooah

AU - Yun, Eun Ju

AU - Bak, Jin Seop

AU - Lee, Hojoung

AU - Lee, Sung-Joon

AU - Kim, Cheong Tae

AU - Lee, Jong Hoon

AU - Kim, Kyoung Heon

PY - 2010/7/15

Y1 - 2010/7/15

N2 - The extraction of lemon balm (Melissa officinalis) leaves with aqueous methanol was optimised using response surface methodology. Fifteen runs were conducted following a Box-Behnken design (BBD) followed by ridge analysis using the concentration of methanol, the extraction temperature and time as the independent variables and taking the extraction yield of RA from lemon balm as the response variable. The optimal extraction conditions were a methanol concentration of 59.0% (v/v), a temperature of 54.8 °C and a time of 64.8 min, which gave a maximal RA yield of 46.1 mg RA/g dry materials. The RA extract was loaded onto a column packed with Sephadex LH-20 and then was eluted with 100% methanol, which resulted in RA with a purity of 38.8% and a yield of 43.8%. The purity of RA increased by 3.1-fold when compared to its initial purity in the extract obtained from extraction.

AB - The extraction of lemon balm (Melissa officinalis) leaves with aqueous methanol was optimised using response surface methodology. Fifteen runs were conducted following a Box-Behnken design (BBD) followed by ridge analysis using the concentration of methanol, the extraction temperature and time as the independent variables and taking the extraction yield of RA from lemon balm as the response variable. The optimal extraction conditions were a methanol concentration of 59.0% (v/v), a temperature of 54.8 °C and a time of 64.8 min, which gave a maximal RA yield of 46.1 mg RA/g dry materials. The RA extract was loaded onto a column packed with Sephadex LH-20 and then was eluted with 100% methanol, which resulted in RA with a purity of 38.8% and a yield of 43.8%. The purity of RA increased by 3.1-fold when compared to its initial purity in the extract obtained from extraction.

KW - Extraction

KW - Lemon balm

KW - Melissa officinalis

KW - Purification

KW - Response surface methodology

KW - Rosmarinic acid

UR - http://www.scopus.com/inward/record.url?scp=76749095182&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=76749095182&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2009.12.040

DO - 10.1016/j.foodchem.2009.12.040

M3 - Article

AN - SCOPUS:76749095182

VL - 121

SP - 521

EP - 526

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 2

ER -