Quantitative Analysis of Phenolic Acids in Extracts Obtained from the Fruits of Peucedanum alsaticum L. and Peucedanum cervaria (L.) Lap

Peucedanum alsaticum L. and Peucedanum cervaria (L.) Lap. are, in common with all species belonging to the Apiaceae family, rich in coumarins and essential oils. Phenolic acids also present in the plant are very important pharmacologically, because of their broad spectrum of biological activity. A simple high-performance liquid chromatographic method has been developed for separation and quantitative analysis of the major phenolic acids in extracts obtained from the fruits of P. alsaticum and P. cervaria. Soxhlet extraction, ultrasound extraction, and accelerated solvent extraction under different conditions were used to find the most efficient extraction conditions. Optimum chromatographic performance was obtained with a C-18 column and acetonitrile-1% (v/v) aqueous acetic acid as mobile phase. Ferulic, p-coumaric, caffeic, vanillic, syringic, p-hydroxybenzoic, protocatechuic, chlorogenic, and gallic acids were investigated in the fruits of the plants. For all calibration plots linearity was good (R-2 > 0.9991) in the ranges tested. The highest yields of most of the phenolic acids were achieved by use of accelerated solvent extraction. The predominant phenolic acid in the fruits of both plants was chlorogenic acid. The amounts, which depended on the method of extraction, were approximately 146 +/- 1.616 and 109.92 +/- 3.405 mg per 100 g dry weight for P. cervaria and P. alsaticum, respectively.