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Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts
- Source :
- Food Chemistry. 237:1139-1148
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
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.
- Subjects :
- Flavonoids
Chromatography
biology
Plant Extracts
Chemistry
Phytochemicals
Extraction (chemistry)
Polyphenols
Decoction
04 agricultural and veterinary sciences
General Medicine
biology.organism_classification
040401 food science
Antioxidants
Analytical Chemistry
Moringa
0404 agricultural biotechnology
Phenols
Phytochemical
Cassia
Polyphenol
Punica
Maceration (wine)
Food science
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 237
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....f98874b00058fcf85564f4881a44357c