DBPapers
DOI: 10.5593/sgem2017/61/S25.095

THE IDENTIFICATION AND QUANTIFICATION OF SOME PHENOLIC COMPONENTS THAT ARE VALUABLE WITHIN BEVERAGES PREPARED FROM INDIGENOUS PLANTS

C.T. Ciucure, D.I. Stegarus, D.M. Sandru, A. Frum, O. Tita
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 729-736 pp, DOI: 10.5593/sgem2017/61/S25.095

ABSTRACT

This work aims to analyze in terms of phenolic compounds of beverages obtained from indigenous plants, plants that are known in the specialized literature as being rich in bioactive compounds. Frum (2016) developed the identification method of the phenolic compounds, and this was based on a HPLC system, produced by Agilent Technologies 1200 Series, equipped with degasser, quaternary pump, DAD detector, automatic sampler with thermostat and column compartment equipped with thermostat. The measurements that were made proved that all six-beverage prepared contained phenolic compounds, such as quercetin, rutin, gallic acid, syringic acid, cinnamic acid, caffeic acid, ferulic acid, catechin, chlorogenic acid, resveratrol. The amounts that were determined were in close connection with the plants from which these beverages were obtained.

Keywords: phenolic compounds, plants beverages, HPLC