Volume 04 Issue 12-2024
87
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
12
Pages:
87-92
OCLC
–
1368736135
A
BSTRACT
This study presents the results of determining the flavonoid content in the food supplement "Psoralin."
The objective was to quantify the flavonoid compounds using modern analytical techniques, such as
spectrophotometry and chromatography. The analysis was conducted in accordance with established
regulatory standards for evaluating the quality and safety of food supplements. The findings reveal that
the flavonoid content in "Psoralin" aligns with the recommended levels, highlighting its potential health
benefits and compliance with safety standards. This research underscores the importance of assessing
bioactive compounds in dietary supplements to ensure their efficacy and consumer safety.
K
EYWORDS
Food supplement, psoralin, flavonoids, quantitative analysis, spectrophotometry, chromatography,
bioactive compounds.
I
NTRODUCTION
Journal
Website:
http://sciencebring.co
m/index.php/ijasr
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Research Article
DETERMINATION OF THE AMOUNT OF FLAVONOIDS IN THE
FOOD SUPPLEMENT "PSORALIN"
Submission Date:
December 03,
2024,
Accepted Date:
December 08, 2024,
Published Date:
December 13, 2024
Crossref doi:
https://doi.org/10.37547/ijasr-04-12-15
Yu.X.Kholboyev
Andijan State Medical Institute, Uzbekistan
А.G.Makhsumov
Tashkent Institute of Chemistry Technology, Uzbekistan
I.R. Askarov
Andijan State University, Uzbekistan
Volume 04 Issue 12-2024
88
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
12
Pages:
87-92
OCLC
–
1368736135
It has been established that plants, along with
flavonoids, contain nitrogen-fixing substances
–
urea derivatives. Plant flavonoids are prescribed
to people for rapid fatigue and weakness, stress,
and any injuries, especially those accompanied by
bleeding, capillary fragility, problems with blood
pressure,
circulatory
disorders,
and
inflammatory diseases of the stomach and
intestines. Currently, science knows more than
6,500 types of flavonoids. The most important of
them are dehydroquercetin, rutin, and quercetin,
which play an important role in managing
physiological processes in the human div [1;
1271-1278-b].
Flavonoids are widely distributed in plants and
are what give the flowers and fruits of many
plants their vibrant colours [3],[4]. They also play
an important role in protecting plants from
microbial and insect attacks. More importantly,
consuming foods containing flavonoids has been
linked to numerous health benefits. Although
research suggests that flavonoids themselves
provide minimal antioxidant effects due to their
slow absorption by the div, there is evidence
that they biologically trigger the production of
natural enzymes that fight disease [2],[3].
We studied the flavonoid content of the food
supplement
"Psoralin"
using
modern
physicochemical methods. The following method
was used to qualitatively and quantitatively
determine the flavonoid content of dry and finely
ground food supplement "Psoralin".
EXPERIMENTAL PART
Reagents: The following reagents were used for
spectrophotometric analysis: sample extract,
rutin, gallic acid, and quercetin.
Solutions: The following solutions were used for
spectrophotometric analysis: 96% ethyl alcohol,
and aqueous extracts of psoralin in a mass ratio of
1:10.
Instruments: spectrophotometry, graduated
measuring cup (glass, micropipette), 50-100 cm3
beakers, simple filter paper, glass funnel, and 250
cm3 flask were used to determine the amount of
flavonoids in the food additive "Psoralin".
Ethyl alcohol 96% was used as a solvent for
extracting the substances to be determined from
the composition of "Psoralin". For this purpose,
the sample and alcohol were mixed in a ratio of
1:10 and extracted using a magnetic stirrer for 75
minutes at a temperature of 30°C. The amount of
rutin, gallic acid and quercetin in the samples was
determined using an Agilent Zorbax 4.6 mm ID x
12.5 mm cartridge and a Perkin Elmer C18
250x4.6 mm 5 mm C18 column (USA) as a
stationary phase. For this purpose, a 0.5% acetic
acid solution was prepared in a ratio of 35:65 and
standard solutions in acetonitrile of different
concentrations: 0.025 mg/ml and 0.05 mg/ml, the
flow rate was 1 ml/min, the thermostat
temperature was 400°C, the volume of the
injected sample was 10 μl, and a calibration curve
was plotted. Based on the standard samples, 2.5
min of gallic acid, 3.6 min of rutin, and 16 min of
quercetin were obtained on an HPLC apparatus
(LC 2030 C 3D Plus Shimadzu Japan).
Volume 04 Issue 12-2024
89
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
12
Pages:
87-92
OCLC
–
1368736135
Figure 1. Chromatogram of flavonoids in the extract.
From the standard samples, we see that the
chromatogram was obtained in the gradient
mode shown after 12 min, at a flow rate of 0.75
ml/min. The gallic acid in our extract reached a
peak after 2.5 minutes, rutin after 3.6 minutes,
and quercetin after -16 minutes, based on the
determined gradients.
The following table shows the concentrations of
flavonoids and their standard solutions adopted
as standards for high-performance liquid
chromatography.
Table 1.Standard samples were taken as a standard for high-performance liquid
chromatography and their concentrations.
Peak
Time
Area
Height
Cons.
Unit
Symbol Name
2
2,493
898349
92205
0,050
mg/ml
V
Gallic acid
6
3,635
1616320
232739
0,050
mg/ml
SV
Rutin
10
15, 891
5600155
226403
0,050
mg/ml
S
Quercetin
Summary
8115424
551347
The above table shows the concentrations of
standard solutions of gallic acid, rutin and
quercetin taken as samples for the determination
of the flavonoid content of the food supplement
"Psoralin"
by
high-performance
liquid
chromatography.
Volume 04 Issue 12-2024
90
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
12
Pages:
87-92
OCLC
–
1368736135
Table 2. The following table lists the detection values for the analysis
Relationship between the stationary phase and
solvents in TLC analysis.
When analyzing apigenin and kaempferol, based
on the above-mentioned instrument parameters,
a chromatogram was obtained in the following
gradient mode after 12 minutes at a flow rate of
0.75 ml/min:
Figure 2. Chromatogram of reference flavonoids.
The chromatogram above shows the TLC results
of apigenin and kaempferol. Apigenin gave
corresponding peaks at 10.2 min and kaempferol
at 10.5 min.
Table 3. Concentrations of apigenin and kaempferol obtained by high-performance liquid
chromatography.
Peak
number
Time
Area
Height
Concentration
Unit
Symbol Name
Time
C phase %
0.5% solution of acetic acid in water
B phase %
Acetonitrile
1
60
40
3
70
30
6
55
45
10
80
20
12
Holding
Volume 04 Issue 12-2024
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International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
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Pages:
87-92
OCLC
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1368736135
12
10,009
840882
59608
0,025
mg/ml
V
апигенин
14
10,509
108680
13963
0,003
mg/ml
V
кемпферол
Summary
949563
73571
As can be seen from Table 3, the food additive
"Psoralin" when determining the content of
flavonoids using high-performance liquid
chromatography found that the concentration of
kaempferol was 0.003 mg/ml compared to
apigenin. Also, the amount of flavonoids
determined in the extracted food additive
"Psoralin" is presented in the table below.
Table 4. The amount of flavonoids determined in the food additive Psoralin.
Sample name
Analysed compounds in the sample
“Psoralin”
Галловая
кислота
Рутин
Кверцитин
Апигенин
Каэмпферол
0,223
0,029
0
0,025
0,003
As can be seen from Table 4, when studying the
qualitative and quantitative content of flavonoids
contained in the dried and finely ground sample
of the food additive "Psoralin", a high content of
gallic acid was established by the method of high-
performance liquid chromatography. The
following was found: gallic acid - 22.3 mg%, rutin
- 2.9 mg%, apigenin - 2.5 mg% and kaempferol -
0.3 mg%, quercetin was not detected.
C
ONCLUSION
When checking the qualitative and quantitative
composition of flavonoids contained in the food
additive "Psoralin", the method of high-
performance liquid chromatography established
that the content of gallic acid is the highest.
Experimental
results
of
detection
spectrophotometry, HPLC (LC 2030 C 3D Plus
Shimadzu Japan) were obtained. Gallic acid - 22.3
mg%, rutin - 2.9 mg%, apigenin - 2.5 mg% and
kaempferol - 0.3 mg% were detected, but
quercetin was not detected.
R
EFERENCES
1.
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Juniperus communis and its varieties based
on DNA fingerprinting. Biochem. Syst. Ecol.
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Куркина А.В. Флавоноиды фармакопейных
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Volume 04 Issue 12-2024
92
International Journal of Advance Scientific Research
(ISSN
–
2750-1396)
VOLUME
04
ISSUE
12
Pages:
87-92
OCLC
–
1368736135
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// Известия высших учебных заведений.
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