Development and Validation of an Analytical Method for Deacetylasperulosidic Acid, Asperulosidic Acid, Scopolin, Asperuloside and Scopoletin in Fermented Morinda citrifolia L. (Noni)

Fermentation is a technology that enhances biologically active ingredients, improves the absorption rate and induces generation of new functional ingredients by catalytic action enzyme systems possessed microorganisms. In this study, changes in content five kinds bioactive compounds (deacetylasperulosidic acid, asperulosidic scopolin, asperuloside scopoletin) Morinda citrifolia L. were confirmed fermentation, high-performance liquid chromatography-photodiode array (HPLC-PDA) analysis method for measuring analytes was developed validated. HPLC determination extracts (MCE) validated terms sensitivity, linearity, selectivity, limit detection (LOD) quantification (LOQ), precision accuracy. The coefficient calibration curve (1.56–100 ?g/mL) showed linearity (R2 ? 0.9999). LOD LOQ range 0.04–0.97 0.13–2.95 ?g/mL, respectively. intra- intraday accuracies values (recovery) 97.5–121.9% 98.8–118.1%, respectively, value (RSDs) <4%. addition, MCE fermentation confirmed. These results indicate could be applied development potential food ingredients.