FEATURES OF THE EXTRACTION OF HYPERFORIN FROM THE SAINT-JOHN'S WORT HERBS (HYPERICUM PERFORATUM L.)

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-16

Keywords:

extraction, Hypericum perforatum L., hyperforin, hexane, ethyl alcohol, optical density

Abstract

Subject. Hypericum perforatum L. belongs to medicinal plants, belongs to the family of Hypericacea. The commercial demand for hyperforin has led to increased research on the specifics of its extraction with St. John's wort using various extractants. Due to the instability of the extraction conditions, it is rather difficult to investigate the patterns of hyperforin accumulation in plant material. Purpose. Study of the content of hyperforin with St. John's wort at different extraction parameters and when using different extractants. Methods. Determination of the optical density of the obtained extracts with St. John's wort was carried out on a photocolorimeter KFK-3 (Ukraine) with subsequent conversion to hyperforin. Results. Extraction of St. John's wort to obtain hyperforin was carried out using hexane and ethyl alcohol of different concentrations. The obtained results of photocolorimetry of the extracts showed that the optimal conditions for the extraction of hyperforin derivatives from St. John's wort are 60-minute extraction with hexane at a ratio of raw materials and solvent of 1:100 with a content of hyperforin derivatives of 1.100%. Among alcohol extracts, the best conditions for the extraction of hyperforin derivatives from St. John's wort were a 60-minute extraction with an 80% solution of ethyl alcohol at a ratio of raw materials and solvent of 1:100 with a content of hyperforin derivatives of 0.437%. Scope of results. The results of the research will be used to develop functional food products or new medicines from the herb Нypericum Рerforatum L.

Downloads

Download data is not yet available.

References

Xin-Xin Li, Yu Yan, Jia Zhang, Kang Ding, Cong-Yuan Xia, Xue Ge Pan, Yan-Jing Shi, Jie-Kun Xu, Jun He, Wei-Ku Zhang (2023). Hyperforin: A natural lead compound with multiple pharmacological activities. Phytochemistry. Volume 206. February 2023. https://doi.org/10.1016/j.phytochem.2022.113526 (дата звернення 20.09.2024).

Звіробою трава. Ліктрави. https://liktravy.ua/herbs/zviroboju-trava (дата звернення 20.09.2024).

Лебеда А. П., Джуренко Н. І., Ісайкіна О. П. та ін. Лікарські рослини: Енциклопедичний довідник: за ред. Гродзінського А. М. К.: Видавництво «Українська Енциклопедія» ім. М. П. Бажана, Український виробничо-комерційний центр «Олімп», 1992. 544 с.

Кобзар А. Я. Фармакогнозія в медицині: навчальний посібник. К: Всеукраїнське спеціалізоване видавництво «Медицина». 2007, 544 c.

Калініна М. А., Шевченко Т. Л. Вплив регуляторів росту на ріст і розвиток деяких лікарських рослин. Лікарське рослинництво: від досвіду минулого до новітніх технологій: матеріали шостої Міжнародної науково-практичної конференції, м. Полтава : Комунальне видавництво «Лубни», 2018. 268 с.

Біленко В. Г., Якубенко Б. Є. Лікарські рослини: технологія вирощування та використання: довідник. Житомир: ПП «Рута», 2015. 600 с.

Державна Фармакопея України. 2-е вид. Доповнення 2. Харків: Державне підприємство «Український науковий фармакопейний центр якості лікарських засобів», 2018. 600 с. ISBN 978-966-97390-3-2.

European Pharmacopoeia, 5th ed. Sup. 5.6. Strasbourg, 2005.

Downloads

Published

2024-12-25

How to Cite

Poshtarenko, A., Suprunyuk, M., Reshetnyak, L., & Danilova, K. (2024). FEATURES OF THE EXTRACTION OF HYPERFORIN FROM THE SAINT-JOHN’S WORT HERBS (HYPERICUM PERFORATUM L.). FOOD RESOURCES, 12(23), 139–144. https://doi.org/10.31073/foodresources2024-23-16

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.