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Total Phenolic Compounds and Flavonoids in the Parts of Artichoke (Cynara scolymus L.) in Viet Nam
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 Title & Authors
Total Phenolic Compounds and Flavonoids in the Parts of Artichoke (Cynara scolymus L.) in Viet Nam
Thi, Bui Ha Thu; Park, Moon-Ki;
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Artichoke extracts are widely used alone or in association with other herbs for embittering alcoholic and soft drinks and to prepare herbal teas or herbal medicinal products in Viet Nam. The objective of this paper was a screening of flavonoids and total phenolic compounds content in the parts of artichoke (Cynara scolymus L.) as flowers, leaves, roots, trunks, stumps, The total phenolic compounds and flavonoids in the parts of artichoke were extracted among 3 extraction methods as methanol extraction (EM1), mixing methanol and water method (EM2) and water extraction method (EM3). Total phenolic compounds and flavonoids were determined by UV/VIS, HPLC techniques. The apigenin 7-O-glucosides, cynarin, narirutin, gallic acid, caffeic acid were found as the main flavonoids constituents in all parts of artichoke. It showed that value of total phenolic compounds and flavonoids by EM3 were higher than that of total phenolic compounds and flavonoids by EM1 and EM2. Furthermore, the results of this study revealed that total phenolic compounds and flavonoids, obtained by these convenient extraction methods, may show the quick efficacy of artichoke in all respects of their quality and quantity.
Artichoke;Total phenolic compounds;Flavonoids;Cynarin;Narirutin;Apigenin 7-O-glucoside;Caffeic acid;Gallic acid;Extraction method;
 Cited by
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