ISOLATION OF TANNINS PISTACIA VERA

Makhmudov Rustamjon Rasuljonovich; Suleymanova Gulchekhra Gaybullaevna; Alimkhodzhayeva Nazira Tillakhodjaevna; Dadakhodzhayeva Mohidil Ravshanbekovna

doi:10.5281/zenodo.10027706

ISOLATION OF TANNINS PISTACIA VERA

20.10.2023 International Scientific Journal "Science and Innovation". Series A. Volume 2 Issue 10

Makhmudov Rustamjon Rasuljonovich, Suleymanova Gulchekhra Gaybullaevna, Alimkhodzhayeva Nazira Tillakhodjaevna, Dadakhodzhayeva Mohidil Ravshanbekovna

Abstract. The chemical composition of the leaves of Pistacia vera has been studied for the first time. Plant material was successively extracted with chloroform and 70% acetone. The acetone extract was distilled off on a rotary evaporator to an aqueous residue. The aqueous portion was then fractionated with ethyl acetate. Individual compounds were separated by column chromatography and their chemical structure was established by physicochemical (UV, IR, NMR, mass spectroscopy) research methods

Keywords: acid hydrolysis, stepwise hydrolysis, anacardiaceae, Pistacia vera, extraction, column chromatography (CC), thin layer chromatography (TLC), flavonoids, phenolic compounds, hydrolysable tannins, gallotannins, high performance liquid chromatography (HPLC), mass spectrometry.

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