DETERMINATION OF FENOLIC COMPAUNDS LEVELS IN THE “AS RHEUM” FOOD SUPPLEMENT BASED ON RHUBARB AND WILD GARLIC (JUSAI) USING THE HPLC METHOD

This study presents the results of determining the content of phenolic compounds in a newly developed food additive (FA), “As rheum,” prepared from the leaves of rhubarb and the aerial parts of Allium tuberosum (Chinese chives) growing in the Fergana Valley, as well as from their composite mixture, using high-performance liquid chromatography (HPLC). The obtained results showed that rhubarb leaves contain higher amounts of rutin, gallic acid, salicylic acid, and quercetin, whereas the Allium tuberosum plant is richer in apigenin and kaempferol. In the food additive “As rheum,” the levels of these phenolic compounds were found to be balanced. The significantly high content of rutin (593.83 mg/100 g) and gallic acid (33.22 mg/100 g) compared to the other phenolic compounds indicates the promising potential of this additive as a potent antioxidant, neuroprotective, cardioprotective, anti-inflammatory, antidiabetic, anticancer, and immunomodulatory agent.

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