THE COMPARATIVE CHROMATOGRAPHIC ANALYSIS OF PHENOLIC COMPOUNDS IN THE HERBS OF TWO SATUREJA L. SPECIES
DOI:
https://doi.org/10.11603/2312-0967.2022.4.13748Keywords:
Satureja hortensis, Satureja montana, herb, thin-layer chromatography, high-performance liquid chromatography, flavonoids, hydroxycinnamic acidsAbstract
The aim of the work. The comparative chromatographic analysis of phenolic compounds in the herbs of two savory (Satureja L.) species: the summer savory (S. hortensis L.) and the winter savory (S. montana L.).
Materials and Methods. The aerial parts of plants (herbs) were harvested at the beginning of the mass flowering period. The methanolic extracts of crushed raw materials were obtained by the maceration method. Thin-layer chromatography (TLC) was used to identify phenolic compounds. The contents of individual polyphenols have been analyzed using the high performance liquid chromatography (HPLC) method.
Results and Discussion. The 'chromatographic fingerprints' of phenolic compounds from the S. hortensis and S. montana herbs were obtained using the TLC method. There were revealed and quantified 11 components of phenolic nature in S. hortensis and 10 in S. montana by the HPLC method. The major components of the herbs of both studied species were flavonoids (hyperoside, apigenin-7-O-glucoside and quercitrin) and hydroxycinnamic acids (rosmarinic and ferulic) which accumulated in them in different ratios.
Conclusions. The peculiarities of the accumulation of phenolic compounds in the aerials parts of S. hortensis and S. montana of the domestic collection have been established. The prospect of investigating the pharmacological activity of these species according to the revealed qualitative composition and content of polyphenols was discussed.
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