IDENTIFICATION AND CHARACTERIZATION OF D-LIMONENE AND ROSMARINIC ACID BY HPTLC ANALYSIS OF BLACK CARAWAY OIL WITH ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES

Abstract

Due to their enticing citrus scent, the phenolic chemicals D-limonene (DL) and Rosmarinic (RA) acid have been widely employed in food flavoring, soaps, and perfumes in addition to the treatment of many disorders. Using the essential oils extracted from Black caraway oil, a simple and straightforward high-performance thin-layer chromatography (HPTLC) method was created for the simultaneous detection of d-limonene and rosmarinic acid. Hexane, ethyl acetate, and formic acid, in the ratio of 20:19:1, v/v/v, were used as the mobile phase to generate the chromatogram on a silica gel aluminum plate 60 F254 (20 x 10 cm). The concurrent detection of DL and RA in commercial essential oils was successfully accomplished using the devised HPTLC approach. Infrared spectroscopy (IR) and mass spectrometry (MS) experiments were conducted on samples of d-limonene and rosmarinic acid in order to obtain the functional group and mass spectral information. The study data from the mass study were used to pattern the entire mass fragmentation process of DL and RA. The best and most effective molecular formula was used to suggest structures for each fragment. The antibacterial activity was studied with gram-positive bacteria; Bacillus subtilis (B. subtilis), Staphylococcus aureus (S. coccus), and antioxidant activity with that of methanol.