MEDICINAL PLANTS OF THE NATURE PARK "VISHTYNETSKY" (KALININGRAD REGION) AS A VALUABLE SOURCE OF PHENOLIC BIOLOGICALLY ACTIVE COMPOUNDS
Medicinal plants are a valuable source of new pharmaceutical substance and raw material for the development of functional products. The pharmacological activity of medicinal plants is associated with the presence of phenolic compounds. The purpose of this work was to study total content of phenolic compounds and tannins in medicinal plants growing on the territory of the Nature park «Vishtynetsky» (Kaliningrad region). The study involved investigation of 19 species of wild-growing medicinal plants. The plants of Chamaenerion angustifolium, Fragaria vesca, Rubus idaeus, and Mentha arvensis had maximum level of phenolic compounds (18.5–27.4 mg/g). The maximum content of tannins was determined in plants of Chamaenerion angustifolium, Rubus idaeus and Fragaria vesca (14.7–23.1 mg/g). Correlation analysis showed the presence of a direct relationship between the total content of phenolic compounds and tannins in plants (r = 0.93, p < 0.05). Based on cluster analysis the studied plants were classified into four groups. The first group included such plant species as Chamaenerion angustifolium, Rubus idaeus and Fragaria vesca (high content). The second group consisted of Mentha arvensis, Convolvulus arvensis, and Prunella vulgaris (from high to medium content). The third group consisted of the following plant species: Oxalis acetosella, Melilotus albus, Jacobaea vulgaris, Corylus avellana, Maianthemum bifolium, Verbascum nigrum, Echium vulgare, and Achillea millefolium (medium content). The fourth group consisted of Equisetum arvense, Matricaria chamomilla, Aegopodium podagraria, Melampyrum nemorosum and Saponaria officinalis (low content). Considering the wide distribution of Chamaenerion angustifolium in Kaliningrad region and a high content of phenolic compounds and tannins in it, this species can be recommended as a source of phenolic biologically active substances and as a raw material in the production of functional foods.