HPLC Determination of Caffeic Acid on Newcrom BH

HPLC.cloud View on hplc.cloud Caffeic acid is a hydroxycinnamic acid, a naturally occurring organic compound. Caffeic acid is a type of phenolic acid. It is found in beverages (such as wine, tea, coffee, and apple juice) and food (such as tomatoes, carrots, strawberries, blueberries, and wheat). Caffeic acid, like other polyphenols, is believed to exhibit many health benefits associated with its antioxidant properties, including the prevention of inflammation, cancer, neurodegenerative diseases, and diabetes. Caffeic Acid can be detected at low UV. Using Newcrom BH mixed-mode column and a mobile phase consisting of acetonitrile (ACN), and water with phosphoric acid (H3PO4) buffer, caffeic acid can be retained and UV detected at 220nm.

Condition

Column Newcrom BH, 4.6x150 mm, 5 µm, 100A
Mobile Phase MeCN/H2O - 10/90%
Buffer H3PO4 - 0.5%
Flow Rate 1.0 ml/min
Detection 220 nm

Description

Class of Compounds Acid
Analyzing Compounds Caffeic Acid
 
Application Analytes:
Caffeic acid