| Literature DB >> 28763961 |
Cecilia Castro-López1, Janeth M Ventura-Sobrevilla2, María D González-Hernández3, Romeo Rojas4, Juan A Ascacio-Valdés5, Cristóbal N Aguilar6, Guillermo C G Martínez-Ávila7.
Abstract
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 GAEg-1 respectively, and exhibited potent antioxidant activity (from 0.28±0.01 to 5.34±0.02mgGAEg-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.Entities:
Keywords: 3-Caffeoylquinic acid (PubChem CID: 1794427); Antioxidant; Caffeoyl tartaric acid (PubChem CID: 6440397); Casuarinin (PubChem CID: 101601178); Cinnamic acid (PubChem CID: 444539); Diosmetin 7-O-rutinoside (PubChem CID: 5281613); Ellagic acid (PubChem CID: 5281855); Extraction technique; LC–MS(2); Medioresinol (PubChem CID: 181681); Pedunculagin (PubChem CID: 442688); Polyphenols; Punicalin (PubChem CID: 5464368)
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Year: 2017 PMID： 28763961 DOI： 10.1016/j.foodchem.2017.06.032
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514