RP HPLC Method for the Estimation of Riboflavin in Various Extracts of Pumpkin

N. Sunitha¹ , N. Rama Rao²

Section:Research Paper, Product Type: Journal-Paper
Vol.5 , Issue.8 , pp.110-113, Aug-2019

Online published on Aug 31, 2019

Copyright © N. Sunitha, N. Rama Rao . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

View this paper at   Google Scholar | DPI Digital Library

XML View     PDF Download

How to Cite this Paper

Abstract :
A simple, rapid, precise and accurate isocratic reversed-phase high performance liquid chromatography (RP-HPLC) method was developed to determine the riboflavin by extrapolation and direct comparison method in pulp, peel and seeds of pumpkin separation was achieved using a 25 x 4.6 mm column, particle size 5 micron C18 reverse phase column (Phenomenex), with a mobile phase consisting of methanol, water and 0.01% CH3COOH, in isocratic elution mode with a mobile phase flow rate of 1 ml/min, using UV visible detection at 270 nm. Regression analysis showed a good linear relationship r2 = 0.998.

Key-Words / Index Term :
Riboflavin, Pumpkin, pulp, peel, seed, RP-HPLC, UV

References :
[1]. Cucurbita pepo L. Kew Science, Plants of the World, Royal Botanic Garden, UK, 8 December 2018.
[2]. Paris, Harry S. (1989). "Historical Records, Origins, and Development of the Edible Cultivar Groups of Cucurbita pepo (Cucurbitaceae)". Economic Botany. New York Botanical Garden Press. 43 (4): 423–443.doi:10.1007/ bf0 2935916 JSTOR 4255187.
[3]. Berger NA (1985). “Poly (ADP-ribose) in the cellular response to DNA Damage. Radiat”, Res. 101: 4-15.
[4]. Carpenter KJ, Lewin WJ (1985). “A reexamination of the composition of Diets associated with pellagra.” , J. Nutr. 115: 543-552.
[5]. The Pumpkin Patch". 2007, 19 February 2008.
[6]. Horticulture Questions and Answers". Garden Help FAQ. Missouri Botanical Garden.
[7]. Ferriol, María; Picó, Belén (2007). "3". Handbook of Plant Breeding: Vegetables I. New York: Springer. p. 317. ISBN 978-0-387-72291-7.
[8]. Wolford, Ron; Banks, Drusilla (2008). "Pumpkins and More". University of Illinois Extension, 19 Feb2008.
[9]. Stephens, James M. "Pumpkin — Cucurbita spp". University of Florida. November 23, 2014.
[10]. Under son SH, Charles TJ, Nichol AD (1985). “Thiamine deficiency at a District general hospital”: report of five cases. Q. J. Med. 55: 15-32.
[11]. Pass more R, Nicole BM, Rao M, Narayana Beaton GH, de Mayer EM FAO/WHO (1974). “Human Vitamin and Mineral Requirements, Handbook on Human Nutritional Requirements” Eds.,FAO Nutritional Studies WHO Monograph Series, Rome, Italy. 6: 28 FAO/WHO (2002). WHO,Rome, Italy.
[12]. Astill, Gregory (2018). "Pumpkins: Background & Statistics". United States Department of Agriculture Economic Research Service, December 2, 2018.
[13]. Rivlin RS. Riboflavin. In: Coates PM, Betz JM, Blackman MR, et al., eds. “Encyclopedia of Dietary Supplements”. 2nd ed, London and New York: Informa Healthcare; 2010:691-9.
[14]. Said HM, Ross AC. Riboflavin. In: Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler TR, eds. “Modern Nutrition in Health and Disease”, 11th ed. Baltimore, MD: Lippincott Williams & Wilkins; 2014:325-30.
[15]. Institute of Medicine. “Food and Nutrition Board. Dietary Reference Intakes: Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline.” Washington, DC: National Academy Press; 1998.
[16]. McCormick DB. Riboflavin. In: Erdman JW, Macdonald IA, Zeisel SH, eds. “Present Knowledge in Nutrition”. 10th ed. Washington, DC: Wiley-Blackwell; 2012:280-92.
[17]. Dainty JR, Bullock NR, Hart DJ, Hewson AT, Turner R, Finglas PM, et al. “Quantification of the bioavailability of riboflavin from foods by use of stable-isotope labels and kinetic modeling”. Am J Clin Nutr 2007;85:1557-64.
[18]. Gregory JF, 3rd. “Accounting for differences in the bioactivity and bioavailability of vitamers”. Food Nutr Res 2012;56.
[19]. Agte V, Tarwadi K, Mengale S, Hinge A, Chiplonkar S. “Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?” Int J Food Sci Nutr 2002;53:197-208.