Open AccessPHENOLIC COMPOUNDS AGRIMONIA PILOSA DEPENDING ON THE PHASE OF PLANT DEVELOPMENT
Author(s) -
Tat'yana Mikhaylovna Shaldayeva,
Vera Andreyevna Kostikova,
Г. И. Высочина
Publication year - 2021
Publication title -
himiâ rastitelʹnogo syrʹâ
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.2
H-Index - 6
eISSN - 1029-5151
pISSN - 1029-5143
DOI - 10.14258/jcprm.2021016628
Subject(s) - hyperoside , rutin , astragalin , chemistry , kaempferol , quercitrin , flavonols , vitexin , ellagic acid , quercetin , chlorogenic acid , luteolin , botany , flavonoid , food science , biology , polyphenol , biochemistry , antioxidant
The composition and content of phenolic compounds in the organs of the above-ground part of Agrimonia pilosa Ledeb. depending on the phase of plant development were studied by high performance liquid chromatography (HPLC). Fourteen compounds found in water-ethanol extracts from organs of A. pilosa. Flavonols (kaempferol, astragalin, kaempferol-3-O-β-rutinoside, quercetin, hyperoside and rutin), flavones (apigenin, vitexin, luteolin and luteolin-7-glucoside) and phenolic acids (chlorogenic, caffeic, vanillic and ellagic acids) have been identified. Hyperoside, rutin, and ellagic acid were the major constituents in the extracts from the leaves and the reproductive organs of the species. The highest content of rutin were found in the leaves during vegetative growth and in the inflorescences (2.75 and 2.67 mg/g, respectively). The highest content of hyperoside were observed in leaves in the phase of budding and fruiting (2.02 and 2.25 mg/g). The highest content of ellagic acid were revealed in leaves in the fruiting phase and in buds (3.49 and 2.09 mg/g). The highest total phenolic content was found in the leaves during the fruiting (21.1 mg/g). Unidentified flavonols number 12 and 13 (1.62 and 2.76 mg/g, respectively) were the domi-nant components in the leaves in the growing phase. The total content of phenolic compounds in buds (9.52 mg/g) and in inflorescences (9.80 mg/g) was the same. The total content of phenolic compounds in fruits was two times less (4.24 mg/g) than in buds and inflorescences.