Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts
Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts
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DOI：
10.1016/j.foodchem.2017.06.032
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发表时间：
2017-12-15
期刊：
影响因子：
8.8
通讯作者：
Martinez-Avila, Guillermo C. G.
中科院分区：
文献类型：
--
作者：
Castro-Lopez, Cecilia;Ventura-Sobrevilla, Janeth M.;Martinez-Avila, Guillermo C. G.
在这项工作中，研究了提取方法（浸渍、煎煮、MAE 和 UAE）对几种植物提取物（石榴、核桃、辣木和决明子）中 TPC、抗氧化活性和酚类质量分数的影响。结果表明，尽管基质的性质不同，但通过 MAE 获得的所有样品中 TPC 的最高值如下：分别为 PP (18.92 +/- 0.11)、ML (15.19 +/- 0.11)、HL (12.69 +/- 0.16) 和 WS (12.80 +/- 0.11) mg GAE g +/- 1，并表现出有效的抗氧化活性（来自0.28 +/- 0.01 至 5.34 +/- 0.02 mg GAE g +/- 1)，代表强大抗氧化剂的来源。 LC-MS2 分析揭示了多种酚类物质，突出显示了它们的酚酸、类黄酮和木脂素含量。不同苯酚分子的存在表明提取方法对植物化学特征有影响。最后，由于其提取效率高，MAE 是更有效的提取技术。 (C) 2017 Elsevier Ltd. 保留所有权利。
In this work, impact of extraction methods (maceration, decoction, MAE, and UAE) on TPC, antioxidant activity, and the mass fraction of phenolics in several plant extracts (Punica granatum, Juglans regia, Moringa oleifera, and Cassia fistula) was investigated. The results showed that, despite the nature of matrix, the highest values of TPC in all samples were obtained by MAE as follows: PP (18.92 +/- 0.11), ML (15.19 +/- 0.11), HL (12.69 +/- 0.16), and WS (12.80 +/- 0.11) mg GAE g +/- 1 respectively, and exhibited potent antioxidant activity (from 0.28 +/- 0.01 to 5.34 +/- 0.02 mg GAE g +/- 1), representing sources of powerful antioxidants. The LC-MS2 analysis revealed a wide range of phenolics, highlighting their content in phenolic acids, flavonoids and lignans. The presence of different phenol molecules demonstrated that the extraction method had influence on phytochemical profile. Finally, due to its high extraction efficiency, MAE was the more effective extraction technique. (C) 2017 Elsevier Ltd. All rights reserved.