HPLC ANALYSIS OF EXTRACTS OF FRESH PETALS OF PAPAVER RHOEAS L.
DOI:
https://doi.org/10.24193/subbchem.2019.3.20Keywords:
anthocyanins, Papaver rhoeas L., HPLC analysisAbstract
Papaver rhoeas L. (Papaveraceae) is an annual grass native to many regions of the world, which is known to possess several pharmacological properties. It is also known that represent a rich source of anthocyanins. In this study, the content of the anthocyanin was determined in the examined various extracts of fresh petals by HPLC analysis. The most represented anthocyanins in the extracts of Papaver rhoeas L. are delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, peonidin-3-O-glucoside, petunidin-3-O-glucoside, petunidin-3-acetylglucoside, and delphinidin-3-p-coumaroylglucoside. Acyl derivatives of anthocyanins in the water extract have not been identified. By comparing the contents of individual anthocyanins, the glycosides (polar) are better extracted with 50% alcohol solution, and their acyl derivatives are better extracted with pure alcohol. The water solution is the least suitable for anthocyanin extraction.
References
WHO. WHO Guidelines on Safety Monitoring of Herbal Medicines in Pharmacovigilance Systems. Geneva, Switzerland: World Health Organization 2004.
A. Zargari, Medicinal Plants. 6th ed. Tehran University Press; 1995, pp. 145-150.
A. Zargari, Medical Plants, Tehran University, Tehran, 1994, vol. 1, pp. 91–102.
R. Soulimani, C. Younos, S. Jarmouni-Idrissi, D. Bousta, F. Khalouki, A. Laila, J. Ethnopharmacol., 2001, 74, 265-274.
A. Castañeda-Ovando, M. Pacheco-Hernández, M.E. Páez-Hernández, J.A. Rodríguez, C.A. Galán-Vida, Food Chem., 2009, 13, 859-871.
L. Ekici, LWT-Food Sci.Technol., 2014, 56, 40-48.
G. Matysik, M. Benesz, Chromatographia, 1991, 32 (1-2), 19–22.
D.A. Kostić, S.S. Mitić, M.N. Mitić, A.R. Zarubica, J.M. Veličković, A.S. Dordević, S.S. Randelović, J. Med. Plants Res., 2010, 4, 1727-1732.
J.P. Rey, J. Levesque, J.L. Pousset, F. Roblot, J. Chromatogr. A, 1992, 596 (2), 276-280.
T. Todorova, M. Pesheva, F. Gregan, S. Chankova, J. Med. Food, 2015, 18, 460-467.
F. Conforti, S. Sosa, M. Marrelli, F. Menichini, G.A. Statti, D. Uzunov, A. Tubaro, F. Menichini, Food Chem., 2009, 112, 587 – 594.
H. Eng Khoo, A. Azlan, S. Teng Tang, S. Meng Lim, Food Nutr. Res., 2017, 61(1), 1361779, DOI:10.1080/16546628.
D.D. Orhan, A. Hartevioğlu, E. Küpeli, E. Yesilada, J. Ethnopharmacol., 2007, 112(2), 394-400.
N. Gougoulias, N. Mashev, Oxid. Commun., 2015, 38(1), 25-34.
N. Gougoulias, Oxid. Commun., 2015, 38(1), 35-45.
R.A. Dixon, N.L. Paiva, Plant Cell, 1995, 7(7), 1085-1097.
Statistical Analysis and Reporting System, ser Guide, Version 1.0, IBM 1999.
Downloads
Published
Issue
Section
License
Copyright (c) 2019 Studia Universitatis Babeș-Bolyai Chemia
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
