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RUDN University biochemists linked polyphenols in peach leaves to the antioxidant effect of their extract

RUDN University biochemists linked polyphenols in peach leaves to the antioxidant effect of their extract

Biochemists from RUDN University determined which substances in peach leaves provide the antioxidant effect their extract has. They investigated the composition of the powders obtained from leaves of several varieties of peach and found that high polyphenol content correlates with antioxidant properties. The results will help start production of antioxidants from natural sources.

Peach leaves are often used in folk medicine: for example, their infusion is used for gastritis, chronic bronchitis, and whooping cough. The therapeutic effect may be associated with the antioxidant effect of phenolic compounds in the leaves, for example, caffeic acid, chlorogenic acid, p-coumaric acid, kaempferol, quercetin, and others. The composition of peach fruits has been well studied, but there are few studies devoted to other parts of the plant, for example, leaves. Also, the composition and antioxidant properties of leaf extracts of different peach varieties have never been compared before.

Elena Pakina, associate professor of the Agrarian and Technological Institute of RUDN University, and her colleagues obtained an extract of dried leaves of seven peach varieties growing in Algeria. Varieties that differed from each other in the size and colour of the fruit were selected for research: Cardinal, Flavorcrest, Red Top, Spring Belle, Dixired, Romea, Tebana. The substances extracted from the leaves were separated using chromatography. The researchers then evaluated the content of phenolic compounds using spectrophotometry, and the total content of flavonoids using colorimetric analysis. The composition of the extracts was determined using mass spectrometry.

At the next stage, the biochemists evaluated the antioxidant capacity of the extracts, using DPPH analysis (2,2-diphenylpicrylhydrazyl, when reduced, transforms to a form coloured in yellow), ORAC methods (in which the loss of fluorescence by fluorescin indicated the presence of a peroxide radical), PFRAP (based on the reduction of Fe3+ ions to Fe2+ ions), and some others.

Fourteen phenolic compounds were found in the leaf extract of all seven peach varieties, which belong to two groups: hydroxycinnamic acids (chlorogenic and dicaffeoylquinic) and flavonols. Peach varieties can be divided into two groups, according to the content of phenolic compounds. The first one includes varieties with high concentration of active substances. The content of phenolic compounds in the dry extract of Romea and Red Top varieties varies from 386.5 to 392.2 milligrams per gram, for Dixired, Flavorcrest, and Tebana varieties this value is slightly lower and ranges from 320.6 to 346.6 milligrams per gram. The second group includes Cardinal and Spring Belle varieties, with concentration of 140 and 146 milligrams per gram, respectively.

In most tests, leaf extracts of Red Top and Romea varieties were the most active. The researchers found that the antioxidant properties of peach leaves are directly proportional to the total concentration of phenolic compounds.

The results of the study show that peach leaves can serve as a reliable source of natural antioxidants and the basis for the development of drugs for diseases associated with oxidative stress.

The article was published in the International Journal of Mass Spectrometry.

30 Jan 2018
The conference on international arbitration, where law students from European universities simulate court proceedings and alternately defend the interests of the respondent and the orator.
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Main Publications View all
15 Nov 2017
RUDN University scientists publish results of their scientific researches in highly-recognized in whole world and indexed in international databases journals (Web of Science, Scopus ect.). That, of course, corresponds to the high status of the University and its international recognition. Publications of June-September 2017 ( In Journals of categories Q1-Q3)
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30 Dec
Biologists from RUDN University discovered the secret of flaxseed oil with long shelf life

Biologists from RUDN University working together with their colleagues from the Institute of Molecular Biology of the Russian Academy of Sciences and the Institute of Flax studied the genes that determine the fatty acid composition in flaxseed oil and identified polymorphisms in six of them. The team also found out what gene variations could extend the shelf life of flaxseed oil. This data can be used to improve the genetic selection of new flax breeds. The results were published in the BMC Plant Biology journal.

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19 Apr
Dentists from RUDN University Presented a New Classification of Root Canal Shape Changes

Individual characteristics of the shape and cross-section of the root canal are one of the main issues for dentists. When treating a root canal, a doctor needs to properly clean it, fill it, and carry out a rebuilding procedure so that a canal is sealed. The first stage of endodontic treatment requires detailed knowledge of root canal anatomy. A team of dentists from RUDN University studied and classified various changes in root canal shapes. The new classification will help doctors avoid diagnostic errors, better select their tools, and treat patients more efficiently.

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19 Apr
A chemist from RUDN developed a green catalyst for pharmaceutical and industrial chemistr

Many production facilities (e.g. plastic manufacturers, pharma companies, and others) use nanocatalysts that contain palladium—an expensive component that is not sustainably produced. A chemist from RUDN University found a way to reduce palladium consumption and to make its manufacture more eco-friendly. He developed a catalyst based on a substance that comes from plant waste. Using his invention, manufacturers could cut palladium consumption in half. Moreover, new catalysts can be reused multiple times without any decrease in efficiency.

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