Determination of Organic Acids in Salicornia herbacea by Solid-phase Extraction Combined with Liquid Chromatography

Abstract

A solid-phase extraction (SPE) method for the determination of procatechuic acid, ferulic acid and caffeic acid in Salicornia herbacea L. (Hamcho) has been developed. The optimal conditions were obtained by using a C 18 SPE cartridge. By using ethanol and acetonitrile /water/ trifluoracetic acid as washing and eluting solvents, most interfering compounds originating from the hamcho matrix were eliminated. The extracts were sufficiently clean to be directly injected into the HPLC for further chromatographic analysis. Good linearity was obtained from 0.1 to 200 μg/mL (r > 0.999) for procatechuic acid, 0.2 to 400 μg/mL (r > 0.999) for caffeic acid and 0.3 to 600 μg/mL (r > 0.999) for ferulic acid, with the relative standard deviations being less than 3.6%. The mean recoveries of procatechuic acid, ferulic acid and caffeic acid from hamcho were more than 79.2% and the detection limit (S/N = 3:1) was 0.02 μg/mL for procatechuic acid, 0.01 μg/mL for caffeic acid and 0.04 μg/mL for ferulic acid. This method is a viable alternative to the existing HPLC methods for analyzing the content of procatechuic acid, ferulic acid and caffeic acid in hamcho.

Salicornia Extract Ameliorates Salt‐Induced Aggravation of Nonalcoholic Fatty Liver Disease in Obese Mice Fed a High‐Fat Diet

“…Previous studies reported that Salicornia is rich in phenolic acids including ferulic acid, caffeic acids, and chlorogenic acids, which highly contribute to its antioxidant capacity (Han and others ; Pil Hwang and others ; Surget and others ). Among the SS‐derived fractions, EtOAc fraction exhibited the highest antioxidant activity as the previous report (Surget and others ), and the major phenolic acids were ferulic acid and caffeic acid (Figure B).…”

From the saltpan to the plate: An evaluation of the use of the edible halophyteSalicornia ramosissimain catering

“…The use of green salt has been proposed as a strategy to progressively reduce the sodium content of bread (Lopes et al, 2017) and fermented meat products (Kim et al, 2014). This is achieved by other elements (e.g., Mg), well represent in green salt, that act as salt substitutes (Shin & Lee, 2013), but also by the effect of flavour enhancing compounds, like glutamate and organic acids (Han, Tian, Park, & Row, 2013;Park et al, 2013). The flavour enhancers present in green salt may have contributed to the overall impression of the meat pork dish.…”