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https://doi.org/10.31895/hcptbn.15.3-4.3

An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds

Danijela Šeremet ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Aleksandra Vojvodić Cebin ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ana Mandura ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ivana Žepić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ksenija Marković ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Draženka Komes ; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

Puni tekst: engleski, pdf (527 KB) str. 0-0 preuzimanja: 106* citiraj
APA 6th Edition
Šeremet, D., Vojvodić Cebin, A., Mandura, A., Žepić, I., Marković, K. i Komes, D. (2020). An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15 (3-4), 0-0. https://doi.org/10.31895/hcptbn.15.3-4.3
MLA 8th Edition
Šeremet, Danijela, et al. "An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 15, br. 3-4, 2020, str. 0-0. https://doi.org/10.31895/hcptbn.15.3-4.3. Citirano 13.04.2021.
Chicago 17th Edition
Šeremet, Danijela, Aleksandra Vojvodić Cebin, Ana Mandura, Ivana Žepić, Ksenija Marković i Draženka Komes. "An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 15, br. 3-4 (2020): 0-0. https://doi.org/10.31895/hcptbn.15.3-4.3
Harvard
Šeremet, D., et al. (2020). 'An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 15(3-4), str. 0-0. https://doi.org/10.31895/hcptbn.15.3-4.3
Vancouver
Šeremet D, Vojvodić Cebin A, Mandura A, Žepić I, Marković K, Komes D. An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2020 [pristupljeno 13.04.2021.];15(3-4):0-0. https://doi.org/10.31895/hcptbn.15.3-4.3
IEEE
D. Šeremet, A. Vojvodić Cebin, A. Mandura, I. Žepić, K. Marković i D. Komes, "An insight into the chemical composition of ground ivy (Glechoma hederacea L.) by means of macrocomponent analysis and fractionation of phenolic compounds", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.15, br. 3-4, str. 0-0, 2020. [Online]. https://doi.org/10.31895/hcptbn.15.3-4.3

Sažetak
Ground ivy (Glechoma hederacea L.) has been used for generations in folk medicine to treat various diseases. Up until today, the information about its chemical and bioactive composition is still rather incomplete. The aim of this study was to evaluate macro- and microcomposition of ground ivy including the polyphenolic profile. In the present study, different phenolic fractions (free soluble, esterified, glycosylated and insoluble-bound phenolic fractions) of ground ivy were prepared and analysed using spectrophotometric methods (total phenolic content and antioxidant capacity) and HPLC-PAD methodology. Regarding the macrocomposition, the results revealed that most of the ground ivy dry matter was composed of insoluble dietary fibre (48.96% dmb) followed by proteins (17.92% dmb). Minerals also markedly contributed to the dry matter (12.74% dmb) with potassium as the main macroelement (48.49 mg/g dmb). Dominant phenolic compounds in ground ivy extract were: rosmarinic (6.64 mg/g dmb) and chlorogenic acid (1.11 mg/g dmb), and flavonol rutin (1.87 mg/g dmb). Fractionation of phenolic compounds from ground ivy confirmed that dominant esters were indeed those of caffeic acid, while glycosides those of quercetin, which corresponded to the majority of identified compounds in the initial extract. Insoluble-bound phenolics were not represented in notable content. This study provided additional reference for macro- and microcomponent and phenolic composition of rather underutilized but valuable medicinal plant – ground ivy, to be used in further research of its health properties.

Ključne riječi
HPLC, ground ivy (Glechoma hederacea L.), macro- and microcomposition, phenolic fractions, caffeic acid esters

Projekti
HRZZ / IP / IP-2019-04-5879 / FUNCBIOCAP - Formuliranje inkapsuliranih sustava bioaktivnih sastojaka tradicionalnih biljnih vrsta: trave ive i dobričice namijenjenih razvoju inovativnih funkcionalnih prehrambenih proizvoda

Hrčak ID: 248403

URI
https://hrcak.srce.hr/248403

Posjeta: 242 *