HPLC Determination of Polyphenols from Calendula officinalis L. Flowers

Author:

Frum Adina1

Affiliation:

1. ‘Lucian Blaga’ University of Sibiu , Faculty of Agricultural Sciences, Food Industry and Environmental Protection , No.7, I. Ratiu Street, 550012 , Sibiu , Romania

Abstract

Abstract Romanian spontaneous flora provides a lot of resources for the determination of different chemical compounds. This study uses flower samples from Calendula officinalis L. extracted through maceration. The chemical compounds determined were: (+)-catechin, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, gallic acid, rutin, resveratrol and quercetin. They were analyzed by using an optimized HPLC method. (+)-Catechin, caffeic acid, chlorogenic acid and quercetin could not be identified in the analyzed samples. The greatest amount of phenolic compound found was rutin and the smallest quantity was determined for ferulic acid. The quantified compounds have proven to have benefits regarding human health, thus they can be used as functional compounds and can be included in food products and food supplements.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Reference15 articles.

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3. 3. Di Tizio, A., Luczaj, L.J., Quave, C.L., Redzic, S. & Pieroni, A. (2012). Traditional food and herbal uses of wild plants in the ancient South-Slavis diaspora of Mundimitar/Montemitro (Southern Italy). Journal of Ethnobiology and Ethnomedicine, 8, 21

4. 4. El-Nashar, Y.I. & Asrar, A.A. (2016), Phenotypic and biochemical profile changes in calendula (Calendula officinalis L.) plants treated with two chemical mutagenesis. Genetics and Molecular Research, 15(2). DOI: 10.4238/gmr.1502807110.4238/gmr.15028071

5. 5. Frum, A., Georgescu, C., Gligor, F., Dobrea, C. & Tita, O. (2017). Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.). International Journal of Pharmacology, Phyochemistry and Ethnomedicine, 6, 30-37

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