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December 2017 (published: 25.12.2017)
Number 4(34)
Home > Issue > Analysis of potentially dangerous biologically active substances for the safe use of plant materials in food production
Rudometova N.V., Kim I.S.
The extractions of coumarin and hypericin from plant raw materials isstudied. It is shown that the exhaustive extraction of coumarin (more than 95%) fromChamomile’s(Matricaria chamomilla) flowers, Melilot’s grass (Melilotus officinalis) and ground Cinnamon (Cinnamomum verum)is achieved by double extraction with mechanical stirring at thetemperature of (20 ± 2)°C for 4 hours.Extraction with ultrasonic action with the power of 96 W and the temperature of (55 ± 5)°C makes it possible to shorten the extraction time to (30 ÷ 60) minutes.To providethe exhaustive extractionnaphthodianthrones from St. John's Wort, the basic parameters of the isolation process has been developed. The equilibrium concentration is shown not to depend on ultrasonic power.Ultrasonic treatment at the pre-maceration, on the contrary, leads to a reduction in the extraction stages while maintaining the 99% yield of aphthoantroners.Extraction of Hypericin is recommended to be carried out with pre-maceration of lant raw materials with the particle size of less than 1 mm for an hour at an ultrasonic power of 112 to 160 W and at the ratio of dry St. John's Wort and the water1:10. Coumarinand hypericin were analyzed by Varian-920 LC liquid chromatograph.The retention time of coumarin is (4.1 ± 0.1) min using 80:20 mixture of acetonitrile and deionized water as the eluent and flow rate of 0.8 cm3/min.For the analysis of hypericin a gradient regimen was chose using an acetonitrile and methanol based eluting system, acetate buffer having pH = 5.0, flow rate – 1 cm3/min and column temperature – 30°C.The retention time of hypericin is (25 ± 1) min.To ensure safety requirements when using plant raw materials in food production methods for the analysis of coumarin and hypericin have been developed.
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Keywords: food safety; biologically active substances; hypericin; coumarin; ultrasonic extraction; high performance liquid chromatography
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 665.5:54.06
Analysis of potentially dangerous biologically active substances for the safe use of plant materials in food production
The extractions of coumarin and hypericin from plant raw materials isstudied. It is shown that the exhaustive extraction of coumarin (more than 95%) fromChamomile’s(Matricaria chamomilla) flowers, Melilot’s grass (Melilotus officinalis) and ground Cinnamon (Cinnamomum verum)is achieved by double extraction with mechanical stirring at thetemperature of (20 ± 2)°C for 4 hours.Extraction with ultrasonic action with the power of 96 W and the temperature of (55 ± 5)°C makes it possible to shorten the extraction time to (30 ÷ 60) minutes.To providethe exhaustive extractionnaphthodianthrones from St. John's Wort, the basic parameters of the isolation process has been developed. The equilibrium concentration is shown not to depend on ultrasonic power.Ultrasonic treatment at the pre-maceration, on the contrary, leads to a reduction in the extraction stages while maintaining the 99% yield of aphthoantroners.Extraction of Hypericin is recommended to be carried out with pre-maceration of lant raw materials with the particle size of less than 1 mm for an hour at an ultrasonic power of 112 to 160 W and at the ratio of dry St. John's Wort and the water1:10. Coumarinand hypericin were analyzed by Varian-920 LC liquid chromatograph.The retention time of coumarin is (4.1 ± 0.1) min using 80:20 mixture of acetonitrile and deionized water as the eluent and flow rate of 0.8 cm3/min.For the analysis of hypericin a gradient regimen was chose using an acetonitrile and methanol based eluting system, acetate buffer having pH = 5.0, flow rate – 1 cm3/min and column temperature – 30°C.The retention time of hypericin is (25 ± 1) min.To ensure safety requirements when using plant raw materials in food production methods for the analysis of coumarin and hypericin have been developed.
Read the full article
Keywords: food safety; biologically active substances; hypericin; coumarin; ultrasonic extraction; high performance liquid chromatography
DOI 10.17586/2310-1164-2017-10-4-43-52
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License