RESEARCH OF AMINO ACID COMPOSITION OF MARIGOLD HERB DRY EXTRACT
DOI:
https://doi.org/10.11603/mcch.2410-681X.2018.v0.i4.9823Keywords:
dry extract, French marigold herb, amino acids, high-performance liquid chromatographyAbstract
Introduction. Amino acids of plant origin are easily digestible and are found in biologically available to human body concentrations. Therefore, their research in medicinal plant raw materials and phytopreparations is of great scientific and practical importance.
The aim of the study – to learn the qualitative composition and quantitative content of amino acids in the extract of dry extract of the French marigold herb.
Research methods. We studied the identification and determination of the quantitative content of free and bound amino acids in the dry extract obtained from the French marigold herb by high-performance liquid chromatography (HPLC).
Results and Discussion. According to the results of the HPLP analysis, 17 amino acids, of which 9 are essential were identified in the French marigold herb dry extract. It is found that bound amino acids dominated in the composition of an extract. Thus, in percentage equivalent, the content of protein bound amino acids is 97.52 %, while the amount of free amino acids is only 2.48 %. Among the essential amino acids lysine (97.76 μg / mg), leucine (80.19 μg / mg), phenylalinine (54.76 μg / mg), and isoleucine (52.40 μg / mg) dominated. The lowest content of methionine was in the bound state and its absence – in free. Among the nonessential amino acids, the largest number was of monoamino dicarboxylic acids (glutamine and asparagine) and cystine.
Conclusions. The amino acid composition of the French marigold herb dry extract was studied. Using the HPLC analysis method we investigated the qualitative composition and content of bound protein and free amino acids. The obtained results testify to the promising use of the French marigold herb dry extract as a potential source of biologically active substances.
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