Heavy Metals Analysis, Gcms-Qp Quantification Of Flavonoids, Amino Acids And Saponins, Analysis Of Tannins And Organoleptic Properties Of Powder And Tincture Of Echinacea Purpurea (L.) And RhapÓNticum CarthamoÍDes
Kakimov A. Muratbayev A. Zharykbasova K. Amanzholov S. Mirasheva G. Kassymov S. Utegenova A. Jumazhanova M. Shariati M.A.
28 January 2021HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2021#15330 - 339 pp.
Medicinal plants are one of the main sources of vitamins, minerals salts, macro-and microelements, and other biologically active substances that have a health and protective effect on the human body. The current study was aimed to appraise the heavy metals contents in the powder materials of two medicinally important plants Echinacea purpurea (L.) and Rhapónticum carthamoídes collected from the Semipalatinsk nuclear test site using atomic absorption spectrophotometer. Flavonoids, saponins, amino acid contents quantification were done both in raw materials as well as tincture prepared from both plants via GCMS-QP 2010 Ultra chromatomass spectrometer. Further, tannins concentrations and organoleptic properties of the tincture were elucidated using previously reported standard procedures. In the current study, the concentrations of heavy metals were within the permitted range i.e. lead (0.0027 mg.100g-1), cadmium (0.00012 mg.100g-1), arsenic (ND), mercury (ND). In the crude powder, flavonoids were observed to be in the highest concentration in E. purpurea (L.) (5.5 ±0.20 mg.100g-1), whereas, its concentration was 3.1 ±0.346 mg.100g-1 in R. carthamoídes powder. Tannin concentration was higher in R. carthamoídes (5.5 ±0.115 mg.100g-1) and 3.1 ±0.46 mg.100g-1 in E. purpurea. Likewise, saponins concentrations were 4.1 ±0.40 mg.100g-1 and 5.6 ±0.17 mg.100g-1 in E. purpurea and R. carthamoídes powder respectively. Concentrations of these active metabolites in the resultant tincture were flavonoids (7.6 ±0.23), tannins (7.5 ±0.28), and saponins (8.5 ±0.16) mg.100g-1. In the current study, we observed highest concentrations of these essential amino acids in the tincture including leucine/isoleucine (78.00 ±1.15 mg.100g-1), histidine (14.00 ±1.44 mg.100g-1), lysine (49.33 ±2.02 mg.100g-1), methionine (18.66 ±2.90 mg.100g-1), cystine (29.00 ±0.57 mg.100g-1), phenylalanine (24.16 ±1.87 mg.100g-1) and threonine (32.50 ±1.22 mg.100g-1) respectively. The resultant tincture has a pleasant agreeable taste coupled with acceptable herbal flavor which are important organoleptic properties for any product.
flavonoids , GCMS-QP , heavy metals , saponins , tannins , tincture
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Shakarim University of Semey, Biotechnology and Standartisation Department, 20A Glinki Street, Semey city, 071412, Kazakhstan
Shakarim University of Semey, Food Engineering Department, 20A Glinki Street, Semey city, 071412, Kazakhstan
Kazakh Humanitarian Law Innovative University, Department of Applied Biology, 11 Mangilik El Street, Semey city, 071400, Kazakhstan
Kazakh University of Technology and Business, Department of Technology and Standartisation, 37A Mukhamedhanov Street, Nur-Sultan, 010000, Kazakhstan
Shakarim University of Semey, Semey city, Food Technology Department, 20A Glinki Street, Semey city, 071412, Kazakhstan
Shakarim University of Semey, Food Technology Department, 20A Glinki Street, Semey city, 071412, Kazakhstan
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Moscow, Russian Federation
Shakarim University of Semey
Shakarim University of Semey
Kazakh Humanitarian Law Innovative University
Kazakh University of Technology and Business
Shakarim University of Semey
Shakarim University of Semey
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University)
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