The introduction of alfalfa varieties and their flavonoids
Flavonoids have attracted the phytochemical scientists attention since their discovery. Today, with the COVID-19 pandemic, have been information about a favorable therapeutic effect in the treatment dynamics of simultaneously taking treatment protocol drugs with traditional Chinese medicine (dietary supplements of plant origin, separate isolated natural compounds) for more than 85% of Chinese patients infected with SARS-CoV-2.
Have been presence and content of flavonoids as a class of natural compounds genetically related to the development and accumulation of benzo-α-pyrone derivatives in the aerial part of 20 alfalfa varieties from different breeding sites in the South of Ukraine introduction. The studies were carried out in 2015–2019. Accounting for the main traits and phenological observations of plant development were carried out according to the method field and laboratory research. The cultivation has been carried out on the territory of the southern part left bank Ukraine (on the border of the forest steppe and steppe zones).
The raw material for analysis (alfalfa herb) was harvested by cutting off the plants in the flowering stage, dried in the shade, under a canopy, turned over periodically.
Solutions for the flavonoids determination were obtained by boiling a crushed raw materials sample with ethanol (70% v/v).
Chromatographic separation has been performed on a Shimadzu LC-20 Prominence liquid chromatograph (Shimadzu, Japan) with a Phenomenex Luna C18 column (2); column temperature 35 °C; detection wavelength – from 270 nm to 520 nm; the separation mode is gradient with a constant rate flow of the mobile phase 1 ml/min. The injection volume is 0.5 μl.
The compounds presence and content in the alfalfa varieties obtained extracts vary widely enough under the same conditions of sowing, processing, and growing.
The Tajik variety Vakhshskaya 233 is the leader in the content of luteolin-7-glucoside. The American variety WL 508 is the richest in routine (0.50920 mg/g). Cinnamic acid was found in maximum quantities in the Mexican variety Tanhuato (0.24406 mg/g), and this component is completely absent in the Ukrainian variety Sinyukha.
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