Phenolic compounds of the liquid extract from cleavers herb (galium aparine l.)
DOI:
https://doi.org/10.24959/nphj.18.2213Keywords:
Galium aparine L., liquid extract, phenolic compounds.Abstract
Aim. To study the qualitative composition and the quantitative content of phenolic compounds of the liquid extract obtained from cleavers (Galium aparine L.) herb.
Materials and methods. The extract of cleavers herb was obtained by triple extraction of the raw material with 60% ethanol when heating, followed by the concentration of the combined extracts to the ratio of the raw material: finished product of 1:1. The content of extractives was determined by the gravimetric method. Phenolic compounds were studied by the methods of high-performance liquid chromatography (HPLC) and UV-spectrophotometry.
Results. In the chromatographic study of the extract from cleavers herb 11 compounds of phenolic nature were reliably identified, including 5 hydroxycinnamic acids – caffeic, сhlorogenic, neoсhlorogenic, 3,5- and 4,5-dicaffeoylquinic acids; and 6 flavonoids – catechin, quercetin, quercitrin, isoquercitrin, rutin and hyperoside. Rutin (1.89 mg/ml) and сhlorogenic acid (0.78 mg/ml) were predominant compounds. In the spectrophotometric determination of total content of phenolic compounds it was found that the amount for hydroxycinnamic acids calculated with reference to сhlorogenic acid was 1.9 %, for flavonoids calculated with reference to rutin – 0.25 %, for polyphenolic compounds calculated with reference to gallic acid – 1.35 %. The dry residue was 24.63 %.
Conclusions. The significant content of extractive substances, flavonoids and у hydroxycinnamic acids with predominance of rutin and сhlorogenic acid in alcohol-water extract from cleavers herb indicate the feasibility of its further pharmacological study.
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