Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE
Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variables: time, temperature, and ethanol:water proportio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1843485 |
| _version_ | 1819054251239800832 |
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| author | Mônica C. P. dos Santos Nathânia de Sá Mendes Luiz C. Cameron Mariana S.L. Ferreira Édira C. B. A. Gonçalves |
| author_facet | Mônica C. P. dos Santos Nathânia de Sá Mendes Luiz C. Cameron Mariana S.L. Ferreira Édira C. B. A. Gonçalves |
| author_sort | Mônica C. P. dos Santos |
| collection | DOAJ |
| description | Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variables: time, temperature, and ethanol:water proportions as solvent. All extracts were analyzed into a UPLC ESI-Q-TOF-MS/MS in negative ion mode. All data were processed by QI Progenesis software by using a customized database based on phenolic compounds. The antioxidant activity (AA) was assessed by DPPH method. Globally, 43 PC were tentatively identified, and flavonoids were the most abundant. The increase in temperature was the main interfering with the extraction process. However, the temperature of 40°C for 24 h with ethanol:water ratio (75:25; v/v) promoted the most abundant extraction of hesperidin, and the highest AA (28.23 ± 0.01 µmol Trolox.g−1). All extraction conditions lead to extracts with similar qualitative profiles, but different AA. |
| first_indexed | 2024-12-21T12:48:39Z |
| format | Article |
| id | doaj.art-7783c5e04a9a4a20ad41820c94423af7 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-21T12:48:39Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-7783c5e04a9a4a20ad41820c94423af72022-12-21T19:03:34ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862020-01-012312144215910.1080/10942912.2020.18434851843485Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSEMônica C. P. dos Santos0Nathânia de Sá Mendes1Luiz C. Cameron2Mariana S.L. Ferreira3Édira C. B. A. Gonçalves4Federal University of the State of Rio De Janeiro (UNIRIO)Federal University of the State of Rio De Janeiro (UNIRIO)UNIRIOFederal University of the State of Rio De Janeiro (UNIRIO)Federal University of the State of Rio De Janeiro (UNIRIO)Phenolic compounds (PC) extraction can be affected by many intrinsic characteristics of food matrix, as well as the analytical method employed to separate and identify these compounds. In this study, 30 conditions were analyzed considering as variables: time, temperature, and ethanol:water proportions as solvent. All extracts were analyzed into a UPLC ESI-Q-TOF-MS/MS in negative ion mode. All data were processed by QI Progenesis software by using a customized database based on phenolic compounds. The antioxidant activity (AA) was assessed by DPPH method. Globally, 43 PC were tentatively identified, and flavonoids were the most abundant. The increase in temperature was the main interfering with the extraction process. However, the temperature of 40°C for 24 h with ethanol:water ratio (75:25; v/v) promoted the most abundant extraction of hesperidin, and the highest AA (28.23 ± 0.01 µmol Trolox.g−1). All extraction conditions lead to extracts with similar qualitative profiles, but different AA.http://dx.doi.org/10.1080/10942912.2020.1843485extractionpolyphenolsuplc-mseantioxidant activity |
| spellingShingle | Mônica C. P. dos Santos Nathânia de Sá Mendes Luiz C. Cameron Mariana S.L. Ferreira Édira C. B. A. Gonçalves Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE International Journal of Food Properties extraction polyphenols uplc-mse antioxidant activity |
| title | Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE |
| title_full | Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE |
| title_fullStr | Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE |
| title_full_unstemmed | Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE |
| title_short | Optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by UPLC-MSE |
| title_sort | optimization of chemical extraction of phenolic compounds from fruits and vegetable residue by uplc mse |
| topic | extraction polyphenols uplc-mse antioxidant activity |
| url | http://dx.doi.org/10.1080/10942912.2020.1843485 |
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