THE STUDY OF THE EXTRACTION DYNAMICS OF BIOLOGICALLY ACTIVE SUBSTANCES FROM THE BIDENS TRIPARTITA L. HERB AND ANTIOXIDANT ACTIVITY OF THE OBTAINED EXTRACTS
Abstract
The interest to study the genus Bidens and in particular Bidens tripartita L. (bur-marigold herb) is unmitigated due to its antioxidant, anti-allergic, antimicrobial, antifungal, hepatoprotective, immunostimulating and hypotensive activity. This pharmacological activities are determined by the presence of flavonoids, polyphenolic compounds, polysaccharides, components of essential oils, polyacetylenes, etc.
The aim of the research was to study the process of extracting various biologically active substances (polysaccharides, flavonoids, polyphenols) from bur-marigold herb with water-alcohol mixtures of various concentrations, to study their component composition, as well as to evaluate their effect on the oxidative effect of free radicals.
Materials and methods. The object of the research was the herb of Bidens tripartita L. Raw materials were collected and procured on the territory of Kharkiv, Zhytomyr and Poltava regions of Ukraine. All used methods for the quantitative determination of biologically active substances were pharmacopeial and described in various monographs in the European Pharmacopoeia and State Pharmacopoeia of Ukraine.
Results. The extracts of the bur-marigold herb were analyzed for the content of the extractable matter, flavonoids, polysaccharides and it was found that they are maximally extracted (about 80 %) in the 1st percolate with a drug/solvent ratio of 1:10 for all the extractants. It was found that with an increase of ethanol concentration in the extraction mixture, the content of polyphenols and flavonoids, is expectedly increased, as well as the value of the antioxidant activity of the corresponding extracts, but the amount of extracted polysaccharides is significantly reduced.
Conclusions. With the selected evaluation criteria, it was found that 40 % ethanol is optimal from the point of view of balanced extraction of flavonoids, polysaccharides and polyphenols. A strong positive and statistically significant correlation was found between the content of polyphenols in the obtained extracts and their antioxidant activity (Pearson correlation coefficient, r=0.9998), slightly weaker for flavonoids (r=0.9886), and an inverse correlation between polysaccharides content and TEAC- value.
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