นโยบายงานวิจัย /จรรยาบรรณนักวิจัย /ระดับคุณภาพบทความวิจัยตีพิมพ์ /ระดับคุณภาพผลงานวิชาการ /แหล่งทุน /ดาวน์โหลด /ฐานข้อมูลวิจัย /วิเคราะห์-สังเคราะห์งานวิจัย /ลิขสิทธิ์ /ข่าว


Quantitative Analysis of L-DOPA in Mucuna pruriens Seeds
by High Performance Liquid Chromatography
 


Author

-

Preecha Boonchoong, Zongporn Juengmunkong , Wipawee Saohin , Suparat Chanluang, Kitiya Kaiyafai and Chakhattrai Tapkeaw.


Journal

- Thai Pharmaceutical and Health Science Journal

Volume

- 13

Year

- 2018

Publication type

- Research article (Inter)

Page list

- 187-191

Abstract

   

To quantify the content of 3-(3,4-Dihydroxyphenyl)-L-alanine (LDOPA) in Velvet bean (Mucuna pruriens var. utilis) and Mhamui Thai (Mucuna
pruriens var. pruriens) from different sources in Thailand using High
Performance Liquid Chromatography (HPLC) method. Method: The HPLC
analysis was performed on stationary phase of C18 column (Phenomenex®
250 x 4.6 mm). A solution of 20 mM sodium dihydrogen phosphate pH 2.5
together with 10 mM hexane sulfonate and methanol (80:20) was used as a
mobile phase at a flow rate of 1 ml/min. The detection was conducted under
UV detector at 280 nm. The seeds were heat-treated with various methods.
Results: The results revealed the reliability of this method in terms of linearity
(R2 > 0.998), accuracy (% recovery of 95.75 - 98.19%), intra-day precision (%
RSD of 0.16%) and inter-day precision (% RSD of 3.76%). The LOD and
LOQ for L-DOPA determination were found to be 16.25 ng/ml and 54.17
ng/ml, respectively. Velvet bean seeds roasted at about 60 °C yielded the
highest amount of L-DOPA. However, increasing the heat or higher
temperature while roasting resulted in the lower amount of L-DOPA from
Velvet bean seeds. The results also indicated that the amounts of L-DOPA
from various sources of Velvet bean were quite comparable, from 3.54 to
3.70% w/w. The amounts of L-DOPA from Mhamui Thai (6.23 – 6.68% w/w)
were, however, higher than those from Velvet bean. Conclusion: L-DOPA
content in Mhamui Thai was higher than that of Velvet bean. L-DOPA content
decreased with higher heating treatment.


Keywords

   

Mhamui India (Mucuna pruriens var. utilis), Mhamui Thai
(Mucuna pruriens var. pruriens), L-DOPA, HPLC, heating method