Acta Alimentaria
Volume/Issue:
Volume 34: Issue 2
Mineral element content of greater celandine (Chelidonium majus L.)
Authors:
Á. Sárközi Department of Pharmacognosy, Faculty of Pharmacy, Semmelweis University H-1085 Budapest, Üllői út 26. Hungary

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M. Then Department of Pharmacognosy, Faculty of Pharmacy, Semmelweis University H-1085 Budapest, Üllői út 26. Hungary

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K. Szentmihályi Institute of Chemistry, Chemical Research Center, Hungarian Academy of Sciences H-1025 Budapest, Pusztaszeri út 59-67. Hungary

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Pages:
113–120
Online Publication Date:
22 Jul 2005
Publication Date:
01 Jun 2005
Article Category:
Research Article
DOI:
https://doi.org/10.1556/aalim.34.2005.2.3
Keywords:
mineral elements; mineral elements; Chelidonium majus L.; Chelidonii herba; tea; tincture
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Chelidonii herba has long been known in herbal medicine for its choleretic, cholagogue, spasmolytic and antiviral activities. It is important to monitor the amount of mineral elements in Chelidonii herba preparations consumed mainly for their phytotherapeutical effects. In addition to organic compounds, dissoluble mineral elements in the teas and tinctures of herbs may also have a role in therapy. The concentration of 24 elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, S, Ti, V, Zn) in crude drugs (herb and root), in their aqueous solutions (infusion, decoction) and alcoholic extracts were studied by ICP-OES. The difference between the concentration of elements in extracts - except for copper, manganese and sodium - was highly significant. It has been found that the root contains higher concentrations of mineral elements except for boron, copper, phosphorus and sulphur. The infusion contained most elements in the highest concentration and proved to be the best source for obtaining minerals. The same tendency was observed in the case of dissolutions. In aqueous extracts, the dissolution of mineral elements was between 10% and 65% for most elements, especially for potassium (65%) and phosphorus (54%). The dissolution of mineral elements in the case of tinctures decreased with increasing alcohol concentration. It may be stated that the presence of macro- and microelements in extracts greatly contribute to their therapeutical value.

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Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
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Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
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Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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