HPLC Determination of Polyphenols from Calendula officinalis L. Flowers

6533b823fe1ef96bd127e2c5

RESEARCH PRODUCT

HPLC Determination of Polyphenols from Calendula officinalis L. Flowers

subject

hplc phenolic compounds 01 natural sciences Food processing and manufacture Industrial and Manufacturing Engineering Cinnamic acid Ferulic acid chemistry.chemical_compound Rutin common marigold Chlorogenic acid Caffeic acid Gallic acid Chromatography biology functional compounds 010405 organic chemistry food and beverages TP368-456 biology.organism_classification 0104 chemical sciences 010404 medicinal & biomolecular chemistry chemistry Calendula officinalis Quercetin Food Science

description

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.

year	journal	country	edition	language
2017-12-01	Acta Universitatis Cibiniensis. Series E: Food Technology

https://doi.org/10.1515/aucft-2017-0020

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