Quantitative HPLC Analysis of Rosmarinic Acid in Extracts of Melissa officinalis and Spectrophotometric Measurement of Their Antioxidant Activities

The students prepare tea samples using different quantities of lemon balm leaves (Melissa officinalis) and measure the rosmarinic acid contents by an HPLC–DAD method. The antioxidant properties of the tea samples are evaluated by a spectrophotometric method using a radical-scavenging assay with DPPH...

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Bibliographic Details
Published inJournal of chemical education Vol. 84; no. 9; pp. 1502 - 1504
Main Authors Canelas, Vera, Teixeira da Costa, Cristina
Format Journal Article
LanguageEnglish
Published Easton Division of Chemical Education 01.09.2007
Division of Chemical Education of the American Chemical Society
American Chemical Society
Subjects
Acids
Antioxidants
Chemistry
Chromatography
College Science
Experiments
High performance liquid chromatography
Laboratory Experiments
Liquid chromatography
Measurement Techniques
Quantitative analysis
Rosmarinic acid
Science Instruction
Spectrophotometry
Tea
Hands-On Learning / Manipulatives
Upper-Division Undergraduate
Analytical Chemistry
Applications of Chemistry
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Summary:The students prepare tea samples using different quantities of lemon balm leaves (Melissa officinalis) and measure the rosmarinic acid contents by an HPLC–DAD method. The antioxidant properties of the tea samples are evaluated by a spectrophotometric method using a radical-scavenging assay with DPPH· (2,2-diphenyl-1-picrylhydrazyl). Finally the students are asked to correlate the measured antioxidant properties of the different teas with their contents in rosmarinic acid.
ISSN:0021-9584
1938-1328
DOI:10.1021/ed084p1502