Quantitation of phytochemical constituents of Fumaria vaillantii L. with different extract methods

摘要

Objective: The genus fumaria includes more than 40 species in the world. The aim of this study was to quantify the phytochemical constituents of Fumaria vaillantii L. aerial parts and compare the different methods of extraction. Total phenol, total flavonoid, total alkaloid, ascorbic and organic acids (oxalic, maleic, citric, succinic and fumaric acids) yields were evaluated in terms of the temperature effect, type of solvent and maceration time. Methods: Dried plant samples were extracted by different procedures. Total phenolic, total flavonoid, total alkaloid and ascorbic acid yields were determined by spectrophotometric methods. Also, the organic acid yields were analyzed using high performance liquid chromatography method. Results: With the same extraction method, the natural flora extract was showed more yields of oxalic, maleic and citric acids than the commercial one, while the commercial extract was showed more yields of total phenol, ascorbic, succinic and fumaric acids than the natural flora one. The water-boiled extract was showed more yields of total phenol and total flavonoid. The macerated in ethanol 80% extract was also demonstrated more amounts of total alkaloid and ascorbic acid. Among different aqueous macerated extracts of the commercial sample, as the maceration time increased, total phenol, total flavonoid, oxalic, maleic, succinic, fumaric and ascorbic acids yields decreased. Macerated commercial dried fumitory in double-distilled water for 24 hrs resulted in an extract with the highest possible fumaric acid yield. Conclusion: It can be concluded that both water-boiled and macerated in ethanol 80% extracts can be used as rich sources of total phenolic and total flavonoid, which are considered as the important antioxidants.