DOI: https://doi.org/10.24959/ophcj.20.208401

The study of fatty acids of Pimpinella anisum herb

U. A. Umarov, S. V. Kolisnyk, O. O. Altukhov, M. Fathullaeva, А. А. Shabilalov, A. S. Gazieva

Abstract


Aim. To study the qualitative composition and the quantitative content of fatty acids in Pimpinella anisum herb.

Results and discussion. As a result of the study, 11 fatty acids were found in the herb of Pimpinella anisum. Of them, saturated fatty acids are represented by 9 compounds, while unsaturated ones by 2 compounds. Among saturated fatty acids, palmitic acid (11.20 mg/g) predominates; unsaturated α-linolenic and linoleic acids are contained in approximately equal amounts – 5.23 and 4.99 mg/g, respectively.

Experimental part. Pimpinella anisum herb grown and harvested at the flowering stage in the summer of 2019 in the Kharkiv region, Ukraine, was used for the analysis. Chromatographic separation was performed on an Agilent 6890N/5973inert gas chromato-mass spectrometric system (Agilent Technologies, USA). The capillary column was HP-5ms (30 m × 0.25 mm × 0.25 mm, Agilent Technologies, USA). Detection was performed in a SCAN mode in the m/z range of 38-400. Fatty acid methyl esters were identified using the NIST 02 mass spectrum library. The quantitative analysis was performed by adding the internal standard solution to the test samples.

Conclusions. The qualitative composition and the quantitative content of fatty acids in the herb of Pimpinella anisum have been determined by gas chromatography-mass spectrometry. The presence of 11 fatty acids has been determined. The data obtained will be useful for creating herbal products based on Pimpinella anisum.

Received: 21.07.2020
Revised: 03.10.2020
Accepted: 27.11.2020


Keywords


Pimpinella anisum; fatty acids; gas chromatography-mass spectrometry

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Abbreviated key title: J. Org. Pharm. Chem.

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