Romanian spontaneous flora provides a lot of resources for the determination of different chemical compounds. This study uses flower samples from Calendula officinalis L. extracted through maceration. The chemical compounds determined were: (+)-catechin, caffeic acid, chlorogenic acid, cinnamic acid, ferulic acid, gallic acid, rutin, resveratrol and quercetin. They were analyzed by using an optimized HPLC method. (+)-Catechin, caffeic acid, chlorogenic acid and quercetin could not be identified in the analyzed samples. The greatest amount of phenolic compound found was rutin and the smallest quantity was determined for ferulic acid. The quantified compounds have proven to have benefits regarding human health, thus they can be used as functional compounds and can be included in food products and food supplements.
2. Aguilera, Y., Martin-Cabrejas, M.A. & Gonzales de Mejia, E. (2016). Phenolic compounds in fruits and beverages consumed as part of the mediterranean diet: their role in prevention of chronic diseases. Phytochemistry Reviews, 15(3), 405-423
3. Di Tizio, A., Luczaj, L.J., Quave, C.L., Redzic, S. & Pieroni, A. (2012). Traditional food and herbal uses of wild plants in the ancient South-Slavis diaspora of Mundimitar/Montemitro (Southern Italy). Journal of Ethnobiology and Ethnomedicine, 8, 21
4. El-Nashar, Y.I. & Asrar, A.A. (2016), Phenotypic and biochemical profile changes in calendula (Calendula officinalis L.) plants treated with two chemical mutagenesis. Genetics and Molecular Research, 15(2). DOI: 10.4238/gmr.15028071
5. Frum, A., Georgescu, C., Gligor, F., Dobrea, C. & Tita, O. (2017). Identification and Quantification of Phenolic Compounds from Red Currant (Ribes rubrum L.) and Raspberries (Rubus idaeus L.). International Journal of Pharmacology, Phyochemistry and Ethnomedicine, 6, 30-37
6. Georgescu, C. & Mironescu, M. (2011). Obtaining, characterization and screening of the antifungal activity of the volatile oil extracted from Thymus serpyllum. Journal of Environmental Protection and Ecology, 12(4A), 2294-2302
7. Gomez Honorio, I.C., Pereira Giardini Bofim, F., Montoya, S.G., Wagner Diaz Casali, V., Viana Leite, J.P. & Cecon, P.R. (2016). Growth, development and content of flavonoids in calendula (Calendula officinalis L.), Acta Scientiarum. Agronomy Maringá, 38(1), 69-75. DOI:10.4025/actasciagron.v38i1.25976
8. Hernandez-Saavedra, D., Perez-Ramirez, I.F., Ramos-Gomez, M., Medoza-Diaz, S., Loarca-Pina, G. & Reynoso-Camacho, R. (2015). Phytochemical characterization and effect of Calendula officinalis, Hypericum perforatum, and Salvia officinalis infusions on obesityassociated cardiovascular risk. Medicinal Chemistry Research. DOI:10.1007/s00044-015-1454-1
9. Lin, D., Xiao, M., Zhao, J., Li, Z., Xing, B., Li, X., Kong, M., Li, L., Zhang, Q., Liu, Y., Chen, H., Qin, W. & Chen, S. (2016). An Overview of Plant Phenolic Compounds and Their Importance in Human Nutrition and Management of Type 2 Diabetes. Molecules, 21(10), 1374. DOI: 10.3390/molecules21101374
10. Martins, N., Barros, L. & Ferreira, I.C.F.R. (2016). In vivo antioxidant activity of phenolic compounds: facts and gaps. Trends in Food Science & Technology, 48, 1-12. DOI: 10.1016/j.tifs.2015.11.008.
11. Mironescu, M., Georgescu, C. & Oprean, L. (2009). Comparative sporicidal effects of volatile oils. Journal of Agroalimentary Processes and Technologies, 15(3), 361-365
12. Petrova, I., Petkova, N. & Ivanov, I. (2016). Five Edible Flowers – Valuable Source of Antioxidants in Human Nutrition. International Journal of Pharmacognosy and Phytochemical Research, 8(4), 604-610.
13. Sausserde, R. & Kampuss, K. (2014). Calendula (Calendula officinalis L.) - Promising Medicinal Plant. Proceedings of the Scientific and Practical Conference Harmonious Agriculture, 20-21 February 2014 (pp.161-165), Jelgava, Latvia
14. Swamy, M.K., Akhtar, M.S. & Sinniah, U.R. (2016). Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their mode of Action: An Updated Revew. Evidence-Based Complementary and Alternative Medicine, DOI: 10.1155/2016/3012462
15. Zhang, H. & Tsao, R. (2016). Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science, 8, 33-42. DOI:10.1016/j.cofs.2016.02.002