Abstract
The modern interest in the chemical component of the coltsfoot is due to the fact that many of the ingredients in the tea have physiological activity and can be used in the treatment and prevention of many diseases. The results from this study showed, that the main phenolic acids was caffeic acid (1867.34±3.12 μg/g), ferulic acid was in approximately lower concentration, triple lower than caffeic acid (545.23±4.36 μg/g), while chlorogenic acid was not detected. Ascorbic, malic and citric acids were determined by HPLC analysis as the main organic compounds in the leaves of coltsfoot. The most abundant organic acids were ascorbic acid (67.43±0.95 mg/g) and malic acid (45.25±1.15 mg/g). The 17 amino acids were determined in our study. The highest quantities of essential amino acids were phenylalanine (6.23 g/100 g protein) and valine (5.56 g/100 g protein). Other essential amino acid such as threonine, leucine, isoleucine and lysine were found at 4.90 g/100 g protein, 4.64 g/100 g protein, 3.76 g/100 g protein, and 2.45 g/100 g protein respectively.
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