Systematic HPLC/DAD/MSn study on the extraction efficiency of polyphenols from black goji: Citric and ascorbic acid as alternative acid components in the extraction mixture

2021 ◽  
pp. 1-20
Author(s):  
Jasmina Petreska Stanoev ◽  
Marina Stefova ◽  
Jane Bogdanov
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Extraction Efficiency ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Solvent Mixtures ◽  
Total Phenolic Compounds ◽  
Extraction Solvent ◽  
Extraction Mixture

BACKGROUND: The beneficial effects of the fruit of Lycium rhutenicum (black goji) have been linked to their polyphenolic profile. OBJECTIVE: Systematic examination of the extraction efficiency of polyphenols from cultivated black goji from Macedonia was carried out using 25 different solvent mixtures containing methanol, acetone or water combined with different acids (hydrochloric, acetic, citric and ascorbic acid). METHODS: An HPLC/DAD/MSn method was used for identification and quantification of phenolic acids, flavonoids, anthocyanins and also spermines and spermidines. RESULTS: The extraction solvent composition was found to have a significant effect on the yield of total as well as specific polyphenols. Pure methanol was found to be more efficient solvent for extraction of total phenolic compounds than pure water or acetone. Ascorbic acid in methanol (2%, m/v) was found to be the most efficient extraction solvent for total phenolic compounds. Aqueous solutions of citric and ascorbic acid gave the highest yield of phenolic acids, spermidines and flavonoids. The anthocyanin content in these extracts was somewhat lower in comparison with the one obtained with methanol/water/ascorbic acid (70 : 28 : 2). The qualitative analysis of the fruits cultivated in Macedonia showed similar polyphenolic pattern and anthocyanin content to the native plant growing in China. CONCLUSIONS: Citric and ascorbic acid can be used as alternative acid components in the extraction mixture.

scholarly journals Blanching effect on the bioactive compounds and on the viability of Lactobacillus rhamnosus GG before and after in vitro simulation of the digestive system in jabuticaba juice

2017 ◽  
Vol 38 (3) ◽  
pp. 1277 ◽  
Author(s):  
Daniane Campos de Oliveira ◽  
Eliane Maurício Furtado Martins ◽  
Maurilio Lopes Martins ◽  
Giovanna Bretas Martins ◽  
Mirella Lima Binoti ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Lactobacillus Rhamnosus ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Lactobacillus Rhamnosus Gg ◽  
In Vitro Simulation ◽  
Hedonic Scale

The viability of Lactobacillus rhamnosus GG (LGG) in jabuticaba juices and its survival in the gastrointestinal tract (GIT), simulated in vitro, was studied. Two juices were prepared: A - with non-blanched fruits, and B - with blanched fruits. LGG was then added and the juices maintained at 8 ºC for 28 days. The control treatment consisted of juices without the added probiotic. The following were determined in the juices: the viability and in vitro survival of LGG, fecal coliforms, Salmonella sp., pH, acidity, total soluble solids (TSS), color, antioxidant capacity, total phenolic compounds, anthocyanins and ascorbic acid. The sensory acceptability was also determined using a 9-point hedonic scale. Blanching interfered (p < 0.05) with the viability of LGG, juice A showing the greatest viability as compared to juice B. After in vitro simulation, the probiotic bacterial count was < 1.0 log CFU mL-1, which demonstrates the low resistance of the strain to the simulated GIT conditions. The juices were conformed to the microbiological standards established by law. The pH, acidity and TSS were influenced by blanching (p < 0.05), with values of 5.03, 0.46% and 15.38 °Brix for juice A and 5.12, 0.66% and 16.05 °Brix for juice B, respectively. The addition of LGG did not influence these characteristics. Only the pH value was influenced by the storage time (p < 0.05), increasing throughout storage. Juice B showed lower luminosity (L*) and a greater value for a* as compared to juice A, indicating that the former became darker and redder due to the blanching process. Both juices showed positive values for the b* coordinate. The juice was found to be a good source of polyphenols. Neither the time nor the addition of LGG affected the antioxidant capacity, total phenolic compounds or anthocyanin contents. However, blanching contributed (p < 0.05) to an increase in the contents of these compounds in the juices. Values for antioxidant capacity of 186.20 and 2552.59 uM Trolox g-1, for total phenolic compounds of 275.06 and 1163.18 mg GAE 100 g-1-wwb, and for anthocyanins as cyanidin 3-glucoside of 12.71 and 90.99 mg 100 g-1 were found for juices A and B, respectively. The juices contained 72.87 mg 100 mL-1 of ascorbic acid. Scores of above 6.0 (liked slightly) were awarded on the hedonic scale for the attributes evaluated. The addition of probiotics in jabuticaba juices needs to be further studied to ensure the viability of the cultures during storage and their survival in the gastrointestinal tract.

scholarly journals l-Ascorbic acid content and antioxidant capacity in less-known fruit juices

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 359-365
Author(s):  
Ivo Soural ◽  
Petr Šnurkovič ◽  
Monika Bieniasz
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Nutritional Value ◽  
Aloe Vera ◽  
Ascorbic Acid Content ◽  
The Other ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Total Antioxidant

Eight less-known juices are characterised and contents are monitored of selected substances and nutritional parameters. 100% juices were produced of Aloe Vera, Aronia, Blackcurrant, Black elder, Cranberry, Malpighia, Pomegranate and Seaberry by pressing, including the flesh. Total phenolic compounds (TPC) and ascorbic acid (AA) content were analysed as other parameters. The juices were measured on total antioxidant capacity (TAC) as the content of trolox, where the highest levels were found for Malpighia 63.2 mM, when the value was significantly different (P &lt; 0.05) compared with all the other juices, while Aloe Vera had lowest levels with 0.4 mM. The Aronia juice possessed the highest level of TPC (8297 mg of GAE/l). TAC levels very well corresponded with TPC levels while AA content actually did not correlate with TAC values. In addition to the objective analysis, the juices were subjected to a sensory evaluation. Blackcurrant presents an attractive product from the sensorial aspect as well as in terms of the nutritional value.

scholarly journals Cambuci: a native fruit from the Brazilian Atlantic forest showed nutraceutical characteristics

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Tatiane de Oliveira Tokairin ◽  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Atlantic Forest ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Brazilian Atlantic Forest ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Fresh Weight

Abstract The Atlantic Forest is recognized as a biome rich in biodiversity. Cambuci trees (Campomanesia phaea) produce fruits that may be consumed as both fresh and processed forms but are still underutilized. The aim of this study was to describe the physicochemical characteristics and bioactive compounds in cambuci fruits from Brazilian Atlantic Forest, located at Natividade da Serra-SP, Brazil. Cambuci fruits of the fifty-nine accessions were characterized according to fresh weight, pulp yield, peel percentage, longitudinal and transversal diameters (LD and TD, respectively), pH, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, ascorbic acid, total phenolic compounds content, and antioxidant activity using the DPPH assay. The soluble solids contents varied from 5.10 °Brix to 11.00 °Brix. The titratable acidity varied from 1.29 to 2.90 g citric acid 100 g-1. Ascorbic acid content was of 31.12 to 139.38 mg 100 g-1. Total phenolic compounds varied from 330.5 mg GAE 100 g-1 to 3,526.04 mg GAE 100 g-1. The antioxidant activity was of 65.03 µmol Trolox g-1 fruit pulp (fresh weight) to 199.78 µmol Trolox g-1 fruit pulp (fresh weight), a factor of 6.7 difference between the extremes. These results showed cambuci fruits presented as rich source of ascorbic acid, total phenolic compounds, and with high antioxidant capacity.

scholarly journals Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility

2020 ◽  
Vol 57 (12) ◽  
pp. 4688-4696 ◽  
Author(s):  
Lilia L. Méndez-Lagunas ◽  
Marlene Cruz-Gracida ◽  
Luis G. Barriada-Bernal ◽  
Lilia I. Rodríguez-Méndez
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Corn Tortilla ◽  
Blue Corn

scholarly journals Comparison of the Effect of Acids in Solvent Mixtures for Extraction of Phenolic Compounds From Aronia melanocarpa

2020 ◽  
Vol 15 (7) ◽  
pp. 1934578X2093467
Author(s):  
Jasmina Petreska Stanoeva ◽  
Elena Balshikevska ◽  
Marina Stefova ◽  
Oliver Tusevski ◽  
Sonja G. Simic
Keyword(s):  
Phenolic Compounds ◽  
Solvent Mixture ◽  
Extraction Yield ◽  
Total Phenolic ◽  
Hydroxyl Groups ◽  
Solvent Mixtures ◽  
Extraction Solvent ◽  
Aronia Melanocarpa ◽  
Hydroxycinnamic Acid Derivatives ◽  
Pure Methanol

Thirty-two different solvent mixtures containing methanol and acid (acetic, formic, and hydrochloric); methanol, water, and acid; and pure methanol were tested for their efficiency for extraction of phenolic compounds from aronia ( Aronia melanocarpa) belonging to the groups of anthocyanins, flavonols, and hydroxycinnamic acid derivatives. Thirteen compounds were detected and quantified in the extracts using HPLC/DAD/ESI-MS n. The yield of each compound and group was evaluated with regard to the extraction solvent composition. Extraction mixtures containing HCl were superior to the ones containing acetic or formic acid for the extraction yield of total phenolic compounds, which was especially pronounced for anthocyanins. The solvent mixture containing methanol/water/HCl (90:8:2, v/v/v) gave best results for the qualitative and quantitative assay of anthocyanins. However, this solvent mixture caused O-methylation of 3- and 5-caffeoylquinic acids transforming them to 3- and 5-feruloylquinic acids, respectively, during extraction. This peculiar finding must be taken into account during sample preparation for the analysis of polyphenols in any sample. It was observed that this O-methylation is specific for dihydroxycinnamic acid compounds containing neighboring hydroxyl groups. These results suggest the need for a detailed study of the behavior of various polyphenolic compounds during extraction with solvent mixtures containing methanol/HCl since it is very often used for the analysis of anthocyanins.

scholarly journals The Mastic Tree (Pistacia lentiscus L.) Leaves as Source of BACs: Effect of Growing Location, Phenological Stage and Extraction Solvent on Phenolic Content

2020 ◽  
Vol 58 (3) ◽  
pp. 303-313
Author(s):  
Sanja Dragović ◽  
◽  
Verica Dragović-Uzelac ◽  
Sandra Pedisić ◽  
Zrinka Čošić ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Phenolic Acids ◽  
Mass Concentration ◽  
Flavonol Glycoside ◽  
Total Phenolic ◽  
Pistacia Lentiscus ◽  
Phenological Stage ◽  
Leaf Extracts ◽  
Phenological Stages ◽  
Extraction Solvent

Research background. Mastic tree (Pistacia lentiscus L.) of the Anacardiaceae family is an evergreen shrub from Mediterranean countries where it is used in traditional medicine. Analysis of P. lentiscus leaf, stem, fruit and root extracts showed high concentrations of principal groups of secondary metabolites (flavonoids, phenolic acids and tannins), suggesting the plant possesses great biological potential. Therefore, the aim of this research is to evaluate the impact of environmental parameters and the extraction solvent type on the concentration of phenols in mastic tree leaf extracts grown at four different locations along the Adriatic coast (Barbariga, Lun, Hvar and Vela Luka) during three phenological stages (early flowering, early fruiting and late fruiting). Experimental approach. Since mastic tree plant has phenolic compounds with different structures and chemical properties, ethanolic and methanolic leaf extracts were analysed using high-performance liquid chromatography (HPLC) coupled with UV/Vis PDA detector. Phenolic compounds were identified by comparing the retention times and spectral data with those of standards at 280 and 340 nm. Results and conclusions. In all samples, phenolic acids and flavonol glycosides were quantified, while catechin was quantified only in methanolic extracts. The 5-O-galloylquinic acid was determined as a predominant phenolic compound in all samples followed by monogalloyl glucose, 3,5-di-O-galloylquinic acid, 3,4,5-tri-O-galloylquinic acid and gallic acid, respectively. Myricetin-3-O-rhamnoside was found to be the predominant flavonol glycoside followed by myricetin-3-O-glucoside, myricetin-3-O-glucuronide, quercetin-3-O-rhamnoside and derivative of flavonol glycoside. The mass concentration of these compounds significantly varied during different phenological stages, at different growing locations and used extraction solvents. The highest phenolic mass concentration was determined in the samples harvested at Hvar growing location and extracted in 80 % methanol. The highest total phenolic acid mass concentration was obtained in the samples harvested during the flowering phenological stage and the highest total flavonoid mass concentration in the samples harvested during the early fruiting stage. Novelty and scientific contribution. The obtained data provide a better understanding of the P. lentiscus species phenolic concentration, which can lead to further investigations regarding the valorisation of mastic tree leaves as pharmaceutical products or as food products with added value.

scholarly journals Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity

2020 ◽  
Vol 10 (23) ◽  
pp. 8325
Author(s):  
Monika Hanula ◽  
Jarosław Wyrwisz ◽  
Małgorzata Moczkowska ◽  
Olaf K. Horbańczuk ◽  
Ewelina Pogorzelska-Nowicka ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Extraction Method ◽  
Biological Diversity ◽  
Bioactive Compound ◽  
Total Phenolic ◽  
Great Effort ◽  
Anthocyanin Content ◽  
Total Phenolic Compounds ◽  
Green Extraction

Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular and relatively inexpensive. However, the same extraction method does not always work for all types of matrixes due to the biological diversity of the tissue. Therefore, the purpose of this study was to identify the optimal green extraction method of açai berries (ultrasound or microwaves) able to isolate extracts containing the highest possible number of phenolic compounds with the highest antioxidant activity. The results show that the highest content of total phenolic compounds in the extracts was obtained after the application of a temperature of 45 °C, using ultrasound for 25 min and 45 min, microwaves for 3.16 min and a water bath for 25 min. Ultrasound turned out to be the most effective method of flavonoid extraction. In turn, the highest anthocyanin content was obtained for microwave extraction. Additionally, the application of microwaves for 4.33 min (45 °C) guaranteed the highest ferric-reducing antioxidant activity (FRAP) among the extracts. The results show that the use of microwaves shortens the açai extraction time and ensures both a high content of total phenolic compounds and strong antioxidant activity in the extract.

scholarly journals Modeling the chemical properties of sesame oil under the influence of pulsed electric field using the artificial neural networks

2020 ◽  
Vol 115 (2) ◽  
pp. 473
Author(s):  
Amir ABDOLLAHI ◽  
Masoud SHAFAFI ZENOOZIAN ◽  
Mohammad Reza SAEIDIASL ◽  
Mohammad ARMIN ◽  
Adel BEIGBABAEI
Keyword(s):  
Neural Network ◽  
Phenolic Compounds ◽  
Physicochemical Properties ◽  
Extraction Efficiency ◽  
Oil Extraction ◽  
Screw Press ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Sesame Seeds ◽  
Artificial Neural

<p>In this study, PEF pretreatment was used to improve the efficiency of screw press method on the properties of extracted sesame seeds oil. Sesame seeds were treated at different PEF intensities (250, 3250 and 6250 Vcm<sup>-1</sup>) and pulse numbers (10, 30 and 50). Then, the oil was extracted using a screw press at 33 rpm. Some physicochemical properties of the obtained oil including oil extraction efficiency, acidity index, determination of total phenolic compounds and activity of the inhibition of the DPPH free radical were evaluated. The results showed that the oil extraction efficiency initially increased at first but it showed reduction during PEF pretreatment at higher intensities. Increase in the applied PEF intensity and pulse number lead to an increase in the acidity and total phenolic compounds. While the oxidative stability of the oil reduced at the more intensive PEF conditions. However, the antioxidant activity was firstly increased and then decreased during PEF pretreatment. In addition, artificial neural network model was used to predict the effect of different PEF pretreatment conditions on the physicochemical properties of the extracted oil. The best model was the feed forward neural network with sigmoid hyperbolic tangent conduction function, Levenberg – Marquardt training function with 5-6-2 topology.</p>

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