<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Tsakhkhaeva Zuhra Sarmanovna</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Phytochemical Study of Odorous Celery Root (Apium graveolens L.) Grown in the North Caucasus</style></title><secondary-title><style face="normal" font="default" size="100%">Pharmacognosy Journal</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Carotenoids</style></keyword><keyword><style  face="normal" font="default" size="100%">Essential oil</style></keyword><keyword><style  face="normal" font="default" size="100%">Flavonoids</style></keyword><keyword><style  face="normal" font="default" size="100%">Free organic acids</style></keyword><keyword><style  face="normal" font="default" size="100%">Polysaccharides</style></keyword><keyword><style  face="normal" font="default" size="100%">Tannins</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2019</style></year><pub-dates><date><style  face="normal" font="default" size="100%">May 2019</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">11</style></volume><pages><style face="normal" font="default" size="100%">527-530</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Context:&lt;/strong&gt; Flavoring celery (&lt;em&gt;Apium graveolens&lt;/em&gt; L.) from the umbrella family (Apiaceae) is a common food plant, its use as a spice has been known since Ancient Greece. Stems, leaves and root are widely used in cooking in various dishes: soups, salads and side dishes. Celery fragrant has mild laxative, diuretic, antiseptic, anti-allergic, anti-inflammatory, enveloping and wound healing properties. &lt;strong&gt;Aims:&lt;/strong&gt; The aim of our research was the phytochemical study of celery root odorous, quantitative definition of flavonoid, carotenoid, polysaccharides, tannin, free organic acids, essential oils and lipid. &lt;strong&gt;Methods and Material:&lt;/strong&gt; The research material was dried and chopped celery fragrant root passing through a 3 mm sieve. We carried out quantitative determination of biologically active substances in the celery root odorous by the following methods: flavonoids (In terms of rutin) by the spectrophotometric method; carotenoids by the photocolorimetric method; essential oil, polysaccharides, lipophilic substances by the gravimetric method; free organic acids and tannins by the titrimetric method. &lt;strong&gt;Statistical analysis used:&lt;/strong&gt; The results of the studies are given in the table. Statistical data processing was performed according to the method “Statistical processing of the results of a chemical experiment and biological tests” presented in State Pharmacopoeia XI [1]. The sample size (&lt;em&gt;n&lt;/em&gt;)&lt;em&gt; &lt;/em&gt;is 6, the confidence level (&lt;em&gt;P&lt;/em&gt;) is 95%, the student criterion (&lt;em&gt;t&lt;/em&gt; (&lt;em&gt;P&lt;/em&gt;, f) is 2.57). &lt;strong&gt;Results:&lt;/strong&gt; For the first time, we carried out a quantitative assessment of the content of seven groups of biologically active compounds of celery root odorous, grown in the North Caucasus: essential oil - 2.04 ± 0.01%, flavonoids - 1.44 ± 0.01,% lipophilic substances - 4, 05 ± 0.01%, carotenoids - 3.03 ± 0.02%, free organic acids - 2.38 ± 0.02%, tannins - 8.06 ± 0.01%, water-soluble polysaccharides - 8, 33 ± 0.01%, pectin substances - 3.45 ± 0.01%, hemicellulose A - 1.54 ± 0.01%, hemicellulose B - 1.47 ± 0.01%. &lt;strong&gt;Conclusion: &lt;/strong&gt;Celery root odorous grown in the North Caucasus is a source of biologically active compounds.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">3</style></issue><work-type><style face="normal" font="default" size="100%">Original Article</style></work-type><section><style face="normal" font="default" size="100%">527</style></section><auth-address><style face="normal" font="default" size="100%">&lt;p class=&quot;rtejustify&quot;&gt;&lt;strong&gt;Tsakhkhaeva Zuhra Sarmanovna* &lt;/strong&gt;&lt;/p&gt;

&lt;p class=&quot;rtejustify&quot;&gt;Department of Pharmacy, Medical Faculty, FSBEI of HE (Federal State Budgetary Educational Institution of Higher Education) “Kabardino-Balkaria State University- 360004, RUSSIA.&lt;/p&gt;
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