Study on the effect of processing methods on the total polyphenol, 2,3,5,4’-tetrahydroxystilben-2-O-β-D-glucoside, and physcion contents in Fallopia multiflora Thunb. Haraldson root


  • Thanh Thi Hong Nguyen Department of Pharmaceutical Industry, Hanoi University of Pharmacy, Hoan Kiem, Ha Noi, Vietnam; Vinh Medical University, Vinh, Nghe An, Vietnam
  • Tham Thi Hong Nguyen Vietnam Military Medical University, Phuc La, Ha Dong, Ha Noi, Vietnam
  • Thang Dinh Tran Ho Chi Minh University of Technology, Binh Thanh, Ho Chi Minh, Vietnam
  • Chinh Thuy Nguyen Institute for Tropical Technology, Vietnam Academy of Science and Technology, Cau Giay, Ha Noi, Vietnam; Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Cau Giay, Ha Noi, Vietnam
  • Luyen Dinh Nguyen Department of Pharmaceutical Industry, Hanoi University of Pharmacy, Hoan Kiem, Ha Noi, Vietnam
  • Luyen Thi Thuy Bui Department of Pharmaceutical Industry, Hanoi University of Pharmacy, Hoan Kiem, Ha Noi, Vietnam



Fallopia multiflora (Thunb.); THSG; Total polyphenol content; Physcion


This study investigated the changes in the ingredients in Fallopia multiflora Thunb. Haraldson (FMT) root after processing it with different methods such as soaking, stewing, and steaming or combined methods. The total polyphenol, 2,3,5,4′-tetrahydroxystilben-2-O-β-D-glucoside (THSG), and physcion contents in FMT products after processing were determined using high-performance liquid chromatography (HPLC) and ultraviolet-visible (UV-VIS) methods. The results demonstrated that the processing method and time significantly affected the contents of polyphenol, THSG, and physcion. The physcion and total polyphenol content increased or decreased during processing depending upon the processing time, while the THSG content gradually decreased with an increase in the processing time. The content of physcion (a substance that can cause liver toxicity) was analysed, and the suitable conditions for processing of the FMT products were determined as initial soaking in rice swill for 24 h and subsequent stewing with black beans and water for 12 h.


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How to Cite

Nguyen, T. T. H., Nguyen, T. T. H., Tran, T. D., Nguyen, C. T., Nguyen, L. D., & Bui, L. T. T. (2023). Study on the effect of processing methods on the total polyphenol, 2,3,5,4’-tetrahydroxystilben-2-O-β-D-glucoside, and physcion contents in Fallopia multiflora Thunb. Haraldson root. Brazilian Journal of Pharmaceutical Sciences, 59, e21570.



Original Article