POLYPHENOLS IN ALFALFA LEAF CONCENTRATES

Freezing curd obtained from alfalfa juice was extracted with 2-propanol, either in its unaltered state or after it was washed with water, to determine the effect of the extraction on its polyphenol content. The amounts of total polyphenols, chlorogenic acid, and orthodiphenols were determined in the three concentrates, and the types of compounds present were characterized by analyzing their corresponding UV-vis spectra. Neither orthodiphenols nor chlorogenic acid was found in the concentrates, and the flavonosides were shown to be the most abundant polyphenols. Direct 2-propanol extraction of the curd reduced polyphenol content by 65%, and polyphenols were not detected when the curd was washed with water before 2-propanol extraction.