RSM-BASED OPTIMIZATION OF AN RP-HPLC METHOD, ANALYTICAL METHOD VALIDATION, AND CONTENT DETERMINATION OF DAIDZEIN IN SOY SAUCE | ||||
| Bulletin of Pharmaceutical Sciences Assiut University | ||||
| Volume 47, Issue 2, December 2024, Page 1025-1036 PDF (980.89 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bfsa.2024.293165.2142 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Florentinus Dika Octa Riswanto   ; Jovan Tri Wibowo; Emerentiana Rica Estri Wulanjari; Ketrin Sadna Martyas; Michael Raharja Gani; Sudibyo Martono
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| Faculty of Pharmacy, Universitas Sanata Dharma, Yogyakarta 55282, Indonesia | ||||
| Abstract | ||||
| Soybean is extensively consumed in Indonesia and is known to benefit human health. One of the soybean products is soy sauce. Soybean and its products are reported to contain isoflavone aglycone daidzein which can provide beneficial biological activities for humans. Hence, it is important to develop a suitable analytical method to analyze the daidzein content in soy sauce. The Box–Behnken design (BBD), a widely used response surface methodology (RSM), was performed to optimize the independent variables such as mobile phase composition of methanol and acetonitrile and flow rate condition. Analytical method validation including linearity and range, selectivity, accuracy, and precision was evaluated in this study. The optimized conditions for daidzein analysis were the mobile phase of methanol:water:acetonitrile (60:35:5 v/v/v), flow rate of 1.0 mL/minute, and detection wavelength at 251 nm. This condition met the requirements of the system suitability test with low variance for tailing factor, resolution, retention time, number of theoretical plates, and area under curve. The analytical method was successfully validated for several parameters including linearity and range, selectivity, accuracy, and precision. A reversed-phase high-performance liquid chromatography (RP-HPLC) method for analyzing daidzein in soy sauce can be optimized by implementing the Box-Behnken Design. This method met the analytical method validation acceptance criteria for linearity, range, selectivity, accuracy, and precision. According to the quantitative determination result, it was found that daidzein content in soy sauce sample was of 0.014 mg/g. | ||||
| Keywords | ||||
| daidzein; response surface methodology; reverse phase HPLC; soy sauce; validation | ||||
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