Τίτλος:
Evaluation of total antioxidant potential of Pistacia lentiscus var. chia leaves extracts using UHPLC-HRMS
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
In this study, Pistacia lentiscus var. chia leaves were dehydrated by freeze drying and the initial, final moisture content and the drying kinetics were examined. Soxhlet Extraction (SE), Microwave Assisted (MAE) and Ultrasound Assisted Extraction (UAE) were employed to recover extracts with high antioxidant activity, total phenolic and flavonoid content from fresh and dried leaves. Fresh leaves showed higher yield and antioxidant potential, with MAE extracts exhibiting the greatest extraction yield (48.11 ± 0.56% d.b.), followed by UAE (39.39 ± 1.13% d.b.) and SE (31.99 ± 1.55% d.b.). UAE extracts exhibited the highest antioxidant activity (IC50 = 37.13 ± 2.7 μg/mL), while SE extracts showed the highest total phenolic content (314.88 ± 0.01 mg GAE/g dry extract). UAE extracts of dried leaves exhibited total flavonoid content (106.5 ± 0.02 mg QE/g dry extract). Moreover, UHPLC-ESI-HMRS was performed to the extract with the highest antioxidant activity and confirmed the presence of isomers of galloyl quinic acid, quercetin and kaempferol glucosides, luteolin and neorehmannioside. © 2014 Elsevier Ltd.
Συγγραφείς:
Bampouli, A.
Kyriakopoulou, K.
Papaefstathiou, G.
Louli, V.
Aligiannis, N.
Magoulas, K.
Krokida, M.
Περιοδικό:
Journal of Food Engineering
Εκδότης:
Elsevier Ireland Ltd
Λέξεις-κλειδιά:
Agents; Antioxidants; Extraction; Flavonoids; Isomers; Pyrene; Value engineering, Mastic tree; Microwave-assisted extraction; Phenolics; Soxhlet extraction; Ultrasound-assisted extraction, Plants (botany)
DOI:
10.1016/j.jfoodeng.2014.10.021
