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HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species

The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant materi...

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Autores principales: Čulum, Dušan, Čopra-Janićijević, Amira, Vidic, Danijela, Klepo, Lejla, Tahirović, Azra, Bašić, Neđad, Maksimović, Milka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977086/
https://www.ncbi.nlm.nih.gov/pubmed/29695058
http://dx.doi.org/10.3390/foods7050066
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author Čulum, Dušan
Čopra-Janićijević, Amira
Vidic, Danijela
Klepo, Lejla
Tahirović, Azra
Bašić, Neđad
Maksimović, Milka
author_facet Čulum, Dušan
Čopra-Janićijević, Amira
Vidic, Danijela
Klepo, Lejla
Tahirović, Azra
Bašić, Neđad
Maksimović, Milka
author_sort Čulum, Dušan
collection PubMed
description The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant material, dry leaves with flowers, and berries of three Crataegus species—Crataegus rhipidophylla Gand., Crataegus x subsphaericea Gand., and Crataegus x macrocarpa Hegetschw.—were analyzed. Twelve ethanolic extracts were isolated from the selected plant material using Soxhlet and ultrasound extraction, respectively. Soxhlet extraction proved to be more effective than ultrasound extraction. A simple and sensitive method, high-performance liquid chromatography with electrochemical detection, HPLC-ED, was used for the simultaneous determination of phenolic acids and flavonoids in Crataegus species. The content of gallic acid in the extracts ranged from 0.001 to 0.082 mg/g dry weight (DW), chlorogenic acid from 0.19 to 8.70 mg/g DW, and rutin from 0.03 to 13.49 mg/g DW. Two flavonoids, vitexin and hyperoside, commonly found in chemotaxonomic investigations of Crataegus species, were not detected in the examined extracts. In general, leaves with flowers samples are richer in gallic acid and rutin, whereas the berries samples are richer in chlorogenic acid. Distinct similarities were found in the relative distribution of gallic acid among the three species. Extracts of C. x macrocarpa had the highest content of all detected compounds, while significant differences were found in rutin content, depending on the plant organ. To the best of our knowledge, this is the first study reporting content of phenolic compounds in Crataegus rhipidophylla Gand., Crataegus x subsphaericea, and Crataegus x macrocarpa from Bosnia.
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spelling pubmed-59770862018-05-31 HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species Čulum, Dušan Čopra-Janićijević, Amira Vidic, Danijela Klepo, Lejla Tahirović, Azra Bašić, Neđad Maksimović, Milka Foods Article The aim of this work was the qualitative and quantitative determination of selected phenolic compounds in three Crataegus species grown in Bosnia. Crataegus plants are consumed for medicinal purposes and as foodstuff in the form of canned fruit, jam, jelly, tea, and wine. Two samples of plant material, dry leaves with flowers, and berries of three Crataegus species—Crataegus rhipidophylla Gand., Crataegus x subsphaericea Gand., and Crataegus x macrocarpa Hegetschw.—were analyzed. Twelve ethanolic extracts were isolated from the selected plant material using Soxhlet and ultrasound extraction, respectively. Soxhlet extraction proved to be more effective than ultrasound extraction. A simple and sensitive method, high-performance liquid chromatography with electrochemical detection, HPLC-ED, was used for the simultaneous determination of phenolic acids and flavonoids in Crataegus species. The content of gallic acid in the extracts ranged from 0.001 to 0.082 mg/g dry weight (DW), chlorogenic acid from 0.19 to 8.70 mg/g DW, and rutin from 0.03 to 13.49 mg/g DW. Two flavonoids, vitexin and hyperoside, commonly found in chemotaxonomic investigations of Crataegus species, were not detected in the examined extracts. In general, leaves with flowers samples are richer in gallic acid and rutin, whereas the berries samples are richer in chlorogenic acid. Distinct similarities were found in the relative distribution of gallic acid among the three species. Extracts of C. x macrocarpa had the highest content of all detected compounds, while significant differences were found in rutin content, depending on the plant organ. To the best of our knowledge, this is the first study reporting content of phenolic compounds in Crataegus rhipidophylla Gand., Crataegus x subsphaericea, and Crataegus x macrocarpa from Bosnia. MDPI 2018-04-24 /pmc/articles/PMC5977086/ /pubmed/29695058 http://dx.doi.org/10.3390/foods7050066 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Čulum, Dušan
Čopra-Janićijević, Amira
Vidic, Danijela
Klepo, Lejla
Tahirović, Azra
Bašić, Neđad
Maksimović, Milka
HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title_full HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title_fullStr HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title_full_unstemmed HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title_short HPLC-ED Analysis of Phenolic Compounds in Three Bosnian Crataegus Species
title_sort hplc-ed analysis of phenolic compounds in three bosnian crataegus species
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5977086/
https://www.ncbi.nlm.nih.gov/pubmed/29695058
http://dx.doi.org/10.3390/foods7050066
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