Investigation of phenolic compounds of the jerusalem artichoke herbs (Helianthus tuberosum L.)


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Relevance. Jerusalem artichoke (Helianthus tuberosum L.), is a valuable food crop grown in many countries of the world and has multiple uses in the food industry and animal husbandry. The main raw material of Jerusalem artichoke is tubers, when harvesting the grass, as a rule, is utilized. The herb has a significant biomass and contains phenolic compounds. The aim of the study was to analyze the phenolic complex of Jerusalem artichoke herb and assess the prospects for its use as a medicinal plant material. Material and Methods. As a result of the studies carried out by HPLC-UV-MS/MS, 18 compounds related to hydroxycinnamic acids and flavonoids were identified. The dominant substances are chlorogenic, isochlorogenic A and isochlorogenic C acids. Results. Using the method of direct spectrophotometry, a method has been developed for the quantitative determination of the sum of phenolic compounds in terms of chlorogenic acid. The content of these compounds ranges from 4.88 ± 0.22 % to 7.47 ± 0.35 %, the accumulation is carried out mainly in the leaves. Conclusion. The highest content of chlorogenic acid is also observed in Jerusalem artichoke leaves and is 2.65 ± 0.08 %. Thus, Jerusalem artichoke herb harvested at the end of the growing season is of interest for further research and creation on pharmaceutical substances. At the same time, this will make it possible to purposefully process the secondary raw materials formed during the cultivation of tubers and ensure the comprehensive use of Jerusalem artichoke.

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O. Saybel

All-Russian Scientific Research Institute of Medicinal and Aromatic Plants

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Email: info@eco-vector.com

Ph.D. (Pharm.)

俄罗斯联邦, Moscow, Russia

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2. Fig. 1. HPLC-UV chromatogram of water-alcohol extraction from Jerusalem artichoke grass (330 nm): 1 – chlorogenic acid; 2 - quercetin–glucuronide; 3 - isochlorogenic A acid; 4 – luteolin/kaempferol-glucuronide; 5 – isochlorogenic C acid

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3. Fig. 2. UV absorption spectrum of water-alcohol extraction from Jerusalem artichoke grass (1) and chlorogenic acid (2)

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