Analytical Method Validation of Ellagic Acid as a Marker Compound for the Standardization of Black Raspberry Extract as a Functional Ingredient

Validation of ellagic acid as a marker compound in the standardization of black raspberry extract developed for functional health food, was attempted by an analytical method. Ellagic acid was validated for its LOD (limit of detection), LOQ (limit of quantitation), precision, accuracy, and recovery by HPLC relative to the black raspberry extract. It showed a high linearity in the calibration curve with a coefficient of correlation (R2) of 0.9999. The LOD and LOQ were 0.6 μg/mL and 1.9 μg/mL, respectively. The results of the recovery test were 89%-100%. The intraday and inter-day precision in the ellagic acid for black raspberry extract was 0.28-1.96% and 0.69-2.49%, respectively. Therefore, the application of ellagic acid was validated in analytical method as a marker compound in black raspberry extract.