The use of flavonoid glycosides for the identification of elm hybrids

The utilization of elm leaf flavonoids as biochemical markers for the identification of artificial and natural hybrids of elm species is discussed. Two to 11 individuals from controlled crosses of Ulmuscarpinifolia Gled., Ulmuspumila L., Ulmusparvifolia Jacq., and Ulmusjaponica (R.) Sarg. were examined. Five to seven individuals from each parental species, and a number of putative hybrids between U. carpinifolia and U. pumila that naturally occur in central and northern Italy, were also examined. Quantitative data on leaf flavonoid glycosides were obtained by means of high-performance thin layer chromatography and examined by multivariate discriminant analysis. The results show that it is possible to identify the hybrid obtained between these species even if the parents are unknown, provided a number of individuals of the parental species are examined; therefore, it is also possible to certify putative hybrids. The higher variability of the flavonoid glycoside data of U. carpinifolia and U. pumila and the probable presence of F2 generation individuals make the certification of natural hybrids between these two species in some cases difficult or even impossible.

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ISOLATION OF ASTRAGALIN FROM IRAQI CHENOPODIUM ALBUM

Asian Journal of Pharmaceutical and Clinical Research ◽

10.22159/ajpcr.2018.v11i12.27958 ◽

2018 ◽

Vol 11 (12) ◽

pp. 530

Author(s):

Anwar Mehdi ◽

Widad M K Al-ani ◽

Ayad Raoof

Keyword(s):

Nuclear Magnetic Resonance ◽

Gas Chromatography ◽

High Performance ◽

Chemical Structure ◽

Chenopodium Album ◽

Flavonoid Glycoside ◽

Polar Fraction ◽

Active Constituent ◽

Chromatographic Techniques ◽

Layer Chromatography

Objective: Chenopodium album L is the species of the genus chenopodium. The Greek name Chenopodium means goosefoot. The plant is native to Asia and Europe. The analysis of the constituents of the Iraqi plant was performed using gas chromatography and high-performance liquid chromatography techniques.Methods: Thin-layer chromatography (TLC) and high-performance TLC chromatographic techniques were used for the detection and isolation of the active constituent found in the plant. Spectral analysis such as nuclear magnetic resonance (NMR) and UV was used to confirm the chemical structure of the compound isolated.Results: Astragalin was isolated and identified by comparison with standard kaempferol 3-O-β-glucoside (astragalin) which was detected as the major glycoside in the polar fraction of the plant. Further, identification of the compound was performed by 1H-NMR spectroscopy.Conclusion: Astragalin is the major flavonoid glycoside found in the plant.

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HPTLC Chromatographic Polyphenolic Fingerprints of Plant Species from Eastern Europe

Malaysian Journal of Medical and Biological Research ◽

10.18034/mjmbr.v5i1.448 ◽

2018 ◽

Vol 5 (1) ◽

pp. 41-44

Author(s):

Corina Bubueanu ◽

Ramona Pavaloiu

Keyword(s):

Medicinal Plants ◽

High Performance ◽

Plant Secondary Metabolites ◽

Accurate Method ◽

Food Supplement ◽

Flavonoid Glycosides ◽

Tree Leaves ◽

Green Leaves ◽

Layer Chromatography ◽

Wild Garlic

Polyphenols are plant secondary metabolites. They are important active principles from medicinal plants and food supplement that contain medicinal plants. Experimental data indicate that polyphenols exhibit biological functions, as protection against oxidative stress and degenerative diseases. For identification of polyphenolic compounds in plants high-performance thin layer chromatography (HPTLC) is one of the simple and accurate method, which provide important information regarding chemical composition. The chromatographic polyphenolic fingerprint of the four species analysed (Allium sativum - garlic- green leaves, Allium ursinum - wild garlic - green leaves, Malus pumila - apple tree - leaves, Pyrus communis - pear tree - leaves) revealed the present of flavonoid glycosides and hydroxycinnamic acids compounds. Because for all the four species for nutritional and therapeutic purpose are used other part of them (garlic and wild garlic- bulbs and apple and pear-fruits) the results obtained can be a first step for superior valorification of hole plant.

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The Impact of Citrus-Tea Cofermentation Process on Chemical Composition and Contents of Pu-Erh Tea: An Integrated Metabolomics Study

Frontiers in Nutrition ◽

10.3389/fnut.2021.737539 ◽

2021 ◽

Vol 8 ◽

Author(s):

Ya Xu ◽

Pu-Lin Liang ◽

Xue-Lian Chen ◽

Ming-Jiong Gong ◽

Liang Zhang ◽

...

Keyword(s):

Chemical Composition ◽

Phenolic Acids ◽

High Performance ◽

Principal Component ◽

Flavonoid Glycoside ◽

Flavonoid Glycosides ◽

Chemical Profile ◽

Potential Health ◽

Flavonoid Aglycones ◽

The Impact

Ganpu tea, an emerging pu-erh compound tea, which is cofermented with the peel of Citrus reticulata “Chachi,” has been widely favored by Chinese consumers due to its potential health effects and distinct flavor and taste. So far, the influence of this cofermentation procedure on the chemical profile of pu-erh tea has barely been addressed yet. In this work, an ultra-high-performance liquid chromatography-Q Exactive Orbitrap mass spectrometry (UHPLC-QE Orbitrap MS)-based qualitative and quantitative method combined with multivariate analysis was conducted to comprehensively investigate the chemical changes in pu-erh tea after cofermented with Citrus peel. A total of 171 compounds were identified based on a three-level strategy, among which seven phenolic acids, 11 flavan-3-ols, and 27 flavonoids and flavonoid glycosides were identified from pu-erh tea for the first time. Eighty-nine main constituents were selected for further quantitative analysis using a validated method. Both the principal component analysis (PCA) of untargeted metabolomics and orthogonal partial least squares discriminant analysis (OPLS-DA) models of targeted components revealed the significant chemical profile disparity between the raw pu-erh tea and Ganpu tea. It showed that Citrus tea cofermentation process significantly decreased the total contents of phenolic acids, flavan-3-ols, and flavonoid aglycones, while most of the quercetin glycosides and myricetin glycosides as well as the vitexin were significantly increased. In addition, hesperidin, a flavonoid glycoside only existed in Citrus, was first found in pu-erh tea after cofermented with Citrus. This study clearly profiled the chemical composition and content changes of pu-erh tea after cofermented with Citrus peel, which revealed that Citrus tea cofermentation process further accelerated the fermentation of pu-erh tea and improved the unique flavor of tea.

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