Evaluation of Chemical Composition of Artemisia Annua
A Comparative Study of Aqueous Leaf Extracts Using HPLC and Fermented Leaf Extracts Using FTIR Spectroscopy
Versandkostenfrei!
Versandfertig in 6-10 Tagen
29,99 €
inkl. MwSt.
PAYBACK Punkte
15 °P sammeln!
This study evaluates the chemical composition of Artemisia annua using two analytical approaches: High-Performance Liquid Chromatography (HPLC) and Fourier-Transform Infrared (FTIR) spectroscopy. The HPLC analysis of the aqueous leaf extract identified key bioactive compounds, including phenolic acids (caffeic, ferulic, salicylic, and p-coumaric acids) and flavonoids (rutin hydrate, naringin, kaempferol, and quercetin). Ferulic acid was the most concentrated at 53.76 mg/L, followed by salicylic acid at 21.92 mg/L, both known for their antioxidant and anti-inflammatory properties. The study rec...
This study evaluates the chemical composition of Artemisia annua using two analytical approaches: High-Performance Liquid Chromatography (HPLC) and Fourier-Transform Infrared (FTIR) spectroscopy. The HPLC analysis of the aqueous leaf extract identified key bioactive compounds, including phenolic acids (caffeic, ferulic, salicylic, and p-coumaric acids) and flavonoids (rutin hydrate, naringin, kaempferol, and quercetin). Ferulic acid was the most concentrated at 53.76 mg/L, followed by salicylic acid at 21.92 mg/L, both known for their antioxidant and anti-inflammatory properties. The study recommends further research on the synergistic effects of these compounds and standardization of extraction methods. In the second part, FTIR analysis of the fermented leaf extract revealed a complex array of functional groups. Notable peaks included C-O stretching (1032.47 cm ¹) and C-N stretching (1241.20 cm ¹), indicating alcohols and ethers. Additional peaks suggested aliphatic chains (C-H bending at 1319.48 cm ¹ and methyl groups at 1379.12 cm ¹) and aromatic compounds (C=C stretching at 1617.66 cm ¹), contributing to antioxidant properties.
Andere Kunden interessierten sich für
