Total phenolic compounds and flavonoids in the parts of artichoke (Cynara scolymus L.) in Vietnam : 베트남의 엉겅퀴(Cynara scolymus L.)에 함유된 페놀 화합물과 flavonoids

다국어 초록 (Multilingual Abstract)

Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Vietnam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps. The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3. Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.

국문 초록 (Abstract)

베트남에서 엉겅퀴 추출물은 허브차나 약제품을 만들거나 알콜 음료나 청량음료에 쓴맛을 가미하기 위해 사용된다. 본 연구에서는 엉겅퀴(Cynara scolymus L.)의 꽃, 잎, 뿌리, 줄기, 그루터기 부분에 함유되어 있는 페놀화합물과 flavonoids의 추출방법에 대해 비교 검토하였다. 추출방법은 methanol 추출방법(EM1), methanol과 물 혼합 추출방법(EM2) 그리고 물 추출방법(EM3)을 사용 하였으며, 페놀화합물과 flavonoids의 분석은 UV와 HPLC을 사용하였다. 엉겅퀴에서 꽃, 잎, 뿌리, 줄기, 그루터기에서 주요flavonoids로 apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid가 학인되었다. 페놀화합물과 flavonoids의 추출은 EM1과EM2보다 EM3가 가장 효율적이었다. 따라서 본 연구에서는 물 추출법을 사용 함으로서 엉겅퀴 주요 성분인 페놀화합물과 flavonoids가 효율적으로 추출되는 것으로 나타났다.

목차 (Table of Contents)

• I. Introduction = 1
• 1. Introduction about artichoke (Cynara scolymus L.) = 1
• 2. Introduction about Dalat in Vietnam = 2
• 3. Chemical components of artichoke = 2
• 3.1. Phenolic compounds = 3
• 3.2. Flavonoids = 4
• 4. Parts of artichoke = 5
• 5. Extraction methods on plants in general and herbs in particular = 7
• II. Materials and Methods = 9
• 2.1. Materials and regents = 9
• 2.1.1. Materials = 9
• 2.1.2. Chemical and standards solution = 10
• 2.2. Methods for extraction = 10
• 2.3. Preparation for total phenolic compounds analysis = 11
• 2.4. Preparation for HPLC Analysis = 13
• III. Results and Discussion = 14
• 3.1. Total phenolic compounds in the parts of artichoke = 14
• 3.2. Major flavonoids in the parts of artichoke = 19
• 3.2.1. Cynarin = 21
• 3.2.2. Narirutin = 25
• 3.2.3. Apigenin 7-O-glucoside = 29
• 3.2.4. Caffeic acid = 33
• 3.2.5. Gallic acid = 37
• IV. Conclusion = 42
• References = 43
• (Abstract) = 47
• (초록) = 49