The aim of this study was to determine total phenolics with spectrophotometric method and arbutin using HPLC-ED method in the fruit extracts of blueberry, red currant, cowberry, sour cherry and wild cherry. The fruits were homogenized and extracted with water. Afterward of that extracts were centrifuged. Supernatants were used for futher analysis. The content of total phenols was estimated by a spectrophotometric method using gallic acid as a standard. HPLC-ED conditions: Mobile phase: EDTA, sodium acetate, acetic acid, methanol 50%, and water up to 1 L; ED detector with range 50 nA, potential +0.750 V, filter 0.02Hz; flow rate 0.9ml/min; temperature 25°C. Pure arbutin was dissolved in mobile phase and served as standard solution. It was estimated that total content of phenols in wild cherry was 7,5mg/g, in blueberry 5,5mg/g, in cowberry 5,1mg/g, red currant 2,7mg/g and sour cherry fruits had 2,2mg/g. The content of arbutin in blueberry was 21µg/g, red currant 26µg/g, cowberry 63µg/g and sour cherry 20µg/g. The content of arbutin in wild cherry was below limit of detection. All examined fruits contain uroantiseptic arbutin. The highest content of total phenolics was found in the fruits of wild cherry and blueberry.

In this study was analysed total sulphur and content of organosulphur compounds such alliin, diallyl disulfide (DD), reduced glutathione (GSH) and L-cysteine in the bulb and leaves of garlic and ramsons at the end of vegetative period. Total sulphur content was determined by ion chromatography in the form of sulphate ion. Analysis of alliin, DD, GSH and L-cysteine was performed by HPLC using UV-VIS, electrochemical and fluorescence detectors. Sulphur content (mg/g) in leaves and bulb of garlic was: bulb 0,63 and leaves 0,66. Content of alliin: bulb 4,8×10–2µg/g, leaves 3,8×10–2µg/g, and DD: 12,97mg/g, but in the leaves of garlic DD was below of the limit of detection. Content of L-cysteine in the bulb of garlic was 15,82mg/g, leaves 2,31mg/g, while the content of GSH in the bulb of garlic was 21,9mg/g and leaves 12,69mg/g. Total sulphur content (mg/g) in leaves and bulbs of ramsons at the end of vegetative period was: bulb 0,93 and leaves 0,74. Content of alliin: bulb 23,2×10–2µg/g, leaves 7,3×10–3µg/g. The content of DD in the bulb of ramsons was 1,78mg/g, while in the leaves content of DD was below of limit of detection. L-cysteine in the bulb of ramsons was 14,51mg/g and leaves 0,94mg/g, GSH in the bulb of ramsons was 14,51mg/g and leaves 8,94mg/g. In general the contents of total sulphur and organosulphur compounds in the bulb of garlic and ramsons are higher than in leaves.

Symphytum officinale L. is a perennial flowering plant of the genus Symphytum in the family Boraginaceae wich contains allantoin. Objectives: In this study, using HPLC-ED system, analysis of chlorogenic acid (CGA), gallic acid (GA), rosmarinic acid (RA) and caffeic acid (CA), and rutin was carried out in water extracts in the leaves and roots of S. officinale. Methods: Analyses of CGA, GA, RA, CA and rutin were performed in the leaves and root of S. officinale The drug (1g) was powdered and extracted with pure water (9ml). Afterward 1ml of that extract was decanted and centrifuged. Supernatant was used for analysis. The standard solutions were of CGA, GA, RA, and CA dissolved in mobile phase, and rutin was dissolved pure water. HPLC conditions were following: Mobile phase methanol-acetonitrile-water-acetic acid (20+10+70+1); ED detector with range 50nA, potential +0.840 V, filter 0.02Hz; flow rate 1ml/min; temperature 25°C, Column: ODS hypersil. Results: The content in (mg/g) of CGA was in the root of S. officinale 1.27, GA 0.05, RA 0.85, CA 0.15, and leaves GA 0.20, RA 1.15, CA 0.29. The content of CGA in leaves, and rutin in root was below limit of detection by this method. Conclusion: The highest content of RA, CA, GA and rutin was determined in leaves of S. officinale, while only was in roots determined CGA.

Rosemary contains a number of potentially biologically active compounds, such as carnosic acid and rosmarinic acid (RA), camphor, caffeic acid (CA), ursolic acid, betulinic acid, rosmaridiphenol and rosmanol. OBJECTIVES: In this study, using HPLC-ED system, analysis of gallic acid (GA), RA, CA, and rutin was carried out in water extracts of rosemary. Methods: Analyses of GA, RA, CA and rutin were performed of leaves rosemary. The drug (1g) was powdered and extracted with pure water (9ml). Afterward 1ml of that extract was decanted and centrifuged. Supernatant was used for analysis. The standard solutions were of GA, RA, and CA dissolved in mobile phase, and rutin was dissolved pure water. HPLC conditions were following: Mobile phase methanol-acetonitrile-water-acetic acid (20+10+70+1); ED detector with range 50nA, potential +0.840 V, filter 0.02Hz; flow rate 1ml/min; temperature 25°C, Column: ODS hypersil. Results: The content in (mg/g) of GA was in the rosemary from Turkey 1.54, RA 11.31, CA 1.12, and rutin 2.45. The content in (mg/g) of GA was in the rosemary from Croatia 0.77, RA 14.62, CA 0.96, and rutin 1.61. Conclusion: The highest content of RA was found in leaves of rosemary from Croatia, and highest content of GA, CA and rutin was found in leaves of rosemary from Turkey.

The aim of this study was to compare total phenols and sulfur content in ramsons and two garlic species, autumn- and spring-garlic. Harvesting time for ramsons was May and for garlics was June. Total phenol content was determined by the Singleton-Rossi method, which is based on phenol oxidation using Folin-Ciocalteu reagent and spectrophotometric quantification of reduced blue-colored products. For total sulfur analysis, all sulfur molecular species were oxidised to the stable sulfate form, which was quantified by ion chromatography (HPIC). The quantity of phenolic compounds (mg phenols/g fresh sample) was the highest for the leaves of autumn-garlic (1.97mg/g), followed by leaves of spring-garlic (1.49mg/g) and ramsons (1.28mg/g). A lower phenol content was found in the bulbs: spring-garlic bulb (0.80mg/g), autumn-garlic bulb (0.48mg/g) and ramson bulb (0.46mg/g). The highest sulfur level (mg sulfur/g fresh sample) was found in spring-garlic leaf (1.10mg/g) while the quantity of sulfur for other samples were: ramsons bulb (0.93mg/g), ramsons leaf (0.74mg/g), spring-garlic bulb (0.70mg/g), autumn-garlic leaf (0.66mg/g) and autumn-garlic bulb (0.63mg/g). Levels of sulfur compounds and total phenol content in the bulbs and leaves correlated with the age of the plant. Garlic leaves can be used as a significant source of organosulfur compounds for middle to late spring.

Aim of this work was to isolate essential oil from Allium ursinum L. This plant is commonly known as wild garlic, is a species in the onion family Alliaceae. Garlic has been used as both food and medicine in many cultures for thousands of years. It is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer [1,2]. Methods: The air-dried and fresh leaves and flowers of Allium ursinum L (Liliaceae), were used for the isolation of essential oils by hydrodistillation for 3 hours. Extraction was made by dichloromethane. Also, antioxidant capacity was determined by using Oxygen Radical Absorbance Capacity (ORAC) assay. In the assay 2,2'-azobis (2-amidino-propane) dihydrochloride as a peroxyl radical was used. This assay is based on the propensity of the fluorescence emitted by fluorescein to be quenched when exposed to free radical action. As standard was used Trolox, a analogue of Vitamin E. Results: Yield of isolated yellow essential oil, aromatic odour were 0.024%(w/w) for air-dried and 0.011%(w/w) for fresh sample. Antioxidant capacities were 13.5±0.64 mmol/g for essential oil of air-dried sample and 2.04±0.28 mmol/g of essential oil of fresh sample. Conclusion: This work is the first report in the literature about isolation of essential oil from this plant. Yield of this oil was relatively high and antioxidative capacity of essential oils was very high. May be this essential oil from Allium ursinum can serve for pharmaceutical and nutraceutical purpose.

Objectives: Aim of this study was to determine chemical composition of strawberries and blueberries. Methods: Reverse phase HPLC-ECD-Couloarray system and HPLC-UV/VIS was used for determination of chemical composition of strawberries and blueberries. Total phenolics and anthocyanins was quantified using two spectrophotometric methods. Results: Strawberries contain the highest percentage of water, 70mg/100g f.w. ascorbic acid, 24µg/100g f. w. folic acid, catechin 10–70ng/kg f.w., epicatechin 10mg/kg f.w., ellagic acid 12,5mg/g dry weight. After hydrolysis of fruits were found: caffeic acid, 10mg/100g f.w.; p-coumaric acid, 10–15mg/100g f.w.; 4-hydroxybenzoic acid, 10–35mg/100g f.w.; protocatehuic acid, 6mg/100g f.w. and gallic acid, 10–40mg/100g f.w. Strawberries contain 350mg/100g f.w. of total phenolics and 80mg/100g f.w. of total anthocyanins. In bluberries are identified gallic, homoprotocatechuic, chlorogenic, caffeic and syringic acid, rutin, quercetin-3-glucoside, quercetin-3-arabinoside, phyloquinone (Vitamin K1), Vitamin C and Vitamin E. Blueberries contained simple and acylated anthocyanins and other phenolics. Mostly of anthocyanins in blueberries are contained glucosides and galactosides of delphinidin, cyanidin, peonidin and petunidin. Total anthocyanins in blueberries ranged from 340mg/100g f.w. to 450mg/100g f.w. Total phenolics in blueberries ranged from 980mg/100g to 1050mg/100g of fresh berries. Conclusion: Chemical composition of strawberries and blueberries are very complex. Flavonoids and anthocyanins are potent antioxidants and may be neuroprotective and chemoprotective.

AIM: The aim of this study was to determine the total content of phenols and anthocyanins in some medicinal plants. METHODS: Total phenols were estimated by a spectrophotometric method, and anthocyanins were measured using pH differential spectrophotometry. RESULTS: The total phenol content in rose was 106.0mg/g. In the leaves of medicinal plants the total phenol content (in mg/g) was as follows: palmarosa (Pelargonium condensatum) 66.7, yew (Taxus baccata) 31.6, lovage (Levisticum officinalis) 19.0, lemon balm (Melissa officinalis) 17.8, peppermint (Mentha piperita) 15.4, garlic (Allium sativum) 15.4, onion (Allium cepa) 14.6, wild garlic (Allium ursinum) 13.3. The total phenol content in a mixture of the leaves and flowers (in mg/g) of some medicinal plants was: yarrow (Achillea millefolium) 46.0, costmary (Chrysanthemum balsamita) 43.0, tansy (Tanacetum vulgare) 13.1. The total anthocyanin content in flowers of some medicinal plants (in mg/g) was: hippeastrum (Amaryllis) 1.04, green-winged orchid (Orchis morio) 0.95, rose (Rosa damascena) 0.047, yew 0,016. CONCLUSION: The highest content of total phenols was found in rose flowers. Also, in the leaves of Palmarosa the highest content of total phenols was found, and the lowest content of total phenols in wild garlic. The highest content of total phenols in a mixture of leaves and flowers was found in yarrow, and the lowest in tansy. The highest content of total anthocyanins was found in flowers of hippeastrum, and the lowest in yew.