Reasoning of the extractant choice of biologically active substances of phaseolus vulgaris valves
DOI:
https://doi.org/10.15587/2313-8416.2015.57434Keywords:
phaseolus vulgaris valves, extractant, fractional maceration, extract, spectrophotometry, flavonoids, polyphenolic compounds, aminoacidsAbstract
Aim. Reasoning the choice of optimal extractant out of the number of water-alcohol solutions with different contents of ethyl alcohol by examining of certain extraction features of biologically active substances of Phaseolus vulgaris valves.
Methods. Medicinal herbs, valves of Phaseolus vulgaris, have been the object of the study. Water-alcohol extracts have been obtained by fractional maceration method using extraction ratio of 1: 7. The solutions of ethyl alcohol with content 10-95% have been used as extractants. The obtained extracts have been steeped, filtered and their content of dry residue, flavonoids, polyphenols and aminoacids has been measured.
Results. The content of flavonoids in the extract of Phaseolus vulgaris valves is within 6-77 mg / ml calculated on the rutin, polyphenols - 91-310 mg / ml calculated on the pyrogallol, aminoacids - 50-789 mg / ml calculated on the glycine, dry residue - 0,14-1,43%. The analysis of the obtained results indicates that higher values of flavonoids content have been obtained using 60% ethyl alcohol, polyphenols - 40-60% aminoacids - 20% and dry residue - 10-40%. Thus, in the development of extract technology different extractants should be used to provide the optimal extraction of bioactive substances of Phaseolus vulgaris valves.
Conclusions. The choice of the ethyl alcohol concentration in the extractant of Phaseolus vulgaris valves biologically active substances has been studied. It has been found that the fullest extraction of flavonoids can be made using 60% ethyl alcohol, polyphenolic compounds - 40-60%, aminoacids - 20%. Therefore, while developing technology of Phaseolus vulgaris valves extract it’s useful to use gradient extraction with selected extractant concentrations
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