Date of Award


Document Type


Degree Name

Master of Science (MS)

Legacy Department

Food, Nutrition, and Culinary Science

Committee Chair/Advisor

Dr. Feng Chen

Committee Member

Dr. Julie Northcutt

Committee Member

Dr. Scott Whiteside


O. horridus (a member of the family Araliaceae) is a plant traditionally used by the tribe of Pacific Northwest America for medicinal as well as spiritual purposes. O. horridus is found in the temperate forests of northwestern North America as an understory shrub capable of growing in well-drained to poorly drained, shady sites. Traditional medical preparations of O. horridus include decoction or infusion, preparation as a tea, preparation as a poultice, or preparation as a tonic. O. horridus is used as a form of treatment for cancer, hypoglycemia, diabetes, tough pneumonia, and for colds. A practical and reliable extraction method using Soxhlet extraction, Liquid-Liquid Extraction (LLE), and Solid Phase Extraction (SPE) was designed to extract, purify, and identify chemical compounds from the complex plant matrix of O. horridus. Soxhlet extraction, LLE, and SPE were used successively to obtain the desired sample for HPLC and LC-MS analysis. Soxhlet extraction was performed using methanol to extract the sample from the root bark of O. horridus. This sample was then subjected to LLE using A.C.S. grade solvents, i.e., hexane, chloroform, ethyl acetate, n-butanol, and water successively to extract compounds of different polarities. These fractions were dried down separately using a rotary evaporator, and the fraction of interest (chloroform) was subjected to SPE using a Silica, HyperSep Diol, and Sep-Pak C-18 SPE cartridge successively. The desired extract was separted by C-18 and analyzed using high performance liquid chromatography-UV (HPLC-UV). Extraction and separation by using Soxhlet, LLE, and SPE allowed for sample clean-up and concentration of the analytes of interest.

HPLC-UV was used to separate compounds of interest from the post SPE extracted sample of the chloroform fraction. Fraction collection of major peaks allowed for further HPLC analysis of peaks of interest and LC-MS analysis provided rapid analysis of compounds in the collected peaks. Ferulic acid was identified in the chloroform fraction of O. horridus using LC-MS.

Included in

Food Science Commons



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