Quantitative content of the sum of phenolic compounds determination in artichoke inflorescen-ces, garlic leaves and bulbs
DOI:
https://doi.org/10.11603/mcch.2410-681X.2018.v0.i1.8771Keywords:
artichoke, garlic, phenolic compounds, permanganatometry, spectrophotometry, quantitative determination.Abstract
Introduction. Phenolic compounds are the most abundant class of biologically active compounds of herbal origin. They possess antioxidant, anti-tumor, antimutagenic, antisclerotic, antibacterial, antiviral, sedative, anti-ulcer and anti-inflammatory activity. Wide distribution of phenolic compounds in the plant world and their usage in medical practice provide the importance of their quantitative determination in prospective plant species, such as artichoke and garlic.
The purpose of current work was determination of quantitative content of phenolic compounds in artichoke inflorescences, garlic leaves and bulbs.
Methods of research. The content of phenolic compounds was determined using various methods: permanganatometric, spectrophotometric calculated on gallic acid, spectrophotometric according to the SPU method.
Results and discussion. The content of the sum of phenolic compounds, determined by permanganatometry, comprised 9,74% in artichoke inflorescences, 8,96% in garlic leaves and 4,85% – in garlic bulbs; determined spectrophotometrically calculated on gallic acid in artichoke inflorescences was 6,58%, in garlic leaves – 6,22%, in garlic bulbs – 2,87%; determined spectrophotometrically according to the SPU method in artichoke inflorescences comprised 4,43%, in garlic leaves – 3,91%, and in garlic bulbs – 2,11%.
Conclusions.The quantitative content of phenolic compounds in artichoke, garlic leaves and bulbs was determined using various methods: permanganatometric, spectrophotometric calculated on gallic acid, spectrophotometric according to the SPU method.As a result of the experiment, it was found that phenolic compounds accumulate in the artichoke inflorescences and garlic leaves, and in garlic bulbs their content is lower.The results obtained allow the recommending artichoke inflorescences, garlic leaves and bulbs as the herbal sources of phenolic compounds.
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