PHYTOCHEMISTRY OF MILK RIPENESS OAT GRASS

UDC 577.114.083

  • Tatyana Nikolaevna Bochko St. Petersburg State University Email: tatiana-susliako@mail.ru
  • Nikolay Antonovich Ogrenich Healthcare Institution "Baranovichi Maternity Hospital" Email: fitomedogrenich@tut.by
  • Mariya Andreevna Malyshko УЗ «16-ая городская клиническая поликлиника» Email: doc-malyshko@yandex.ru
  • Andrey Yuryevich Shishov St. Petersburg State University Email: andrey.shishov.eus@gmail.com
DOI_disc_logo https://doi.org/10.14258/jcprm.20250215794
Keywords: polysaccharides, phytochemical screening, extraction, chromatography, milk ripeness pot grass, milk ripeness oat grass

Abstract

Oat Avena sativa L. is a widespread cereal plant containing polysaccharides, polyphenols, proteins and saturated fatty acids. Polysaccharides are biologically active substances characterized by expectorant, anti–inflammatory, immunotropic, enterosorbent, hepatoprotective, antioxidant and restorative effects. The extraction of polysaccharides from oat is usually carried out with hot water, ultrasonic radiation, fermentation and deep eutectic solvents. The paper develops and describes a new technique for the aqueous extraction of polysaccharides from the oat plant of milk ripeness. The essence of this method: extraction with cold water from the oat plant in the stage of milk ripeness for 12 hours at room temperature, then boiling the resulting extract together with the herb for 1 minute, infusing for 30 minutes. Then the extract was filtered and used in the work. The analysis of the influence of time and temperature on the quantitative content of polysaccharides from milk ripeness oat with this method of preparing an aqueous extract was carried out. In addition to polysaccharides, phytochemical screening of the aqueous extract of oat grass of milk ripeness for the total content of alkaloids, tannins, glycosides, polyphenols, flavonoids was carried out, and its antioxidant activity was determined. A comparative analysis of different methods of preparing aqueous extracts from milk ripeness oat grass has been done.

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Author Biographies

Tatyana Nikolaevna Bochko , St. Petersburg State University

candidate of chemical sciences, associate professor, senior lecturer of the department of analytical chemistry

Nikolay Antonovich Ogrenich, Healthcare Institution "Baranovichi Maternity Hospital"

ultrasound doctor

Mariya Andreevna Malyshko, УЗ «16-ая городская клиническая поликлиника»

endocrinologist

Andrey Yuryevich Shishov, St. Petersburg State University

candidate of chemical sciences, professor of the department of analytical chemistry

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Published
2025-06-05
How to Cite
1. Bochko T. N., Ogrenich N. A., Malyshko M. A., Shishov A. Y. PHYTOCHEMISTRY OF MILK RIPENESS OAT GRASS // Chemistry of plant raw material, 2025. № 2. P. 260-268. URL: https://journal.asu.ru/cw/article/view/15794.
Issue
No 2 (2025)
Section
Low-molecular weight compounds

Copyright (c) 2025 chemistry of plant raw material

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