Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts

Cecilia Castro-López; Janeth M Ventura-Sobrevilla; María D González-Hernández; Romeo Rojas; Juan A Ascacio-Valdés; Cristóbal N Aguilar; Guillermo C G Martínez-Ávila

doi:10.1016/j.foodchem.2017.06.032

Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts

Food Chem. 2017 Dec 15:237:1139-1148. doi: 10.1016/j.foodchem.2017.06.032. Epub 2017 Jun 9.

Authors

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

Affiliations

¹ Autonomous University of Coahuila, Department of Food Science and Technology. School of Chemistry, 25280 Saltillo, Coahuila, Mexico; Autonomous University of Nuevo Leon, Laboratory of Chemistry and Biochemistry School of Agronomy, 66050 General Escobedo, Nuevo León, Mexico. Electronic address: c.castro@uadec.edu.mx.
² Autonomous University of Coahuila, Department of Food Science and Technology. School of Chemistry, 25280 Saltillo, Coahuila, Mexico. Electronic address: janethventura@uadec.edu.mx.
³ Autonomous University of Nuevo Leon, Laboratory of Chemistry and Biochemistry School of Agronomy, 66050 General Escobedo, Nuevo León, Mexico. Electronic address: lolis.90.6@gmail.com.
⁴ Autonomous University of Nuevo Leon, Laboratory of Chemistry and Biochemistry School of Agronomy, 66050 General Escobedo, Nuevo León, Mexico. Electronic address: romeo.rojasmln@uanl.edu.mx.
⁵ Autonomous University of Coahuila, Department of Food Science and Technology. School of Chemistry, 25280 Saltillo, Coahuila, Mexico. Electronic address: alberto_ascaciovaldes@uadec.edu.mx.
⁶ Autonomous University of Coahuila, Department of Food Science and Technology. School of Chemistry, 25280 Saltillo, Coahuila, Mexico. Electronic address: cristobal.aguilar@uadec.edu.mx.
⁷ Autonomous University of Nuevo Leon, Laboratory of Chemistry and Biochemistry School of Agronomy, 66050 General Escobedo, Nuevo León, Mexico. Electronic address: guillermo.martinezavl@uanl.edu.mx.

PMID: 28763961
DOI: 10.1016/j.foodchem.2017.06.032

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.

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).

MeSH terms

Antioxidants / metabolism*
Flavonoids
Phenols
Phytochemicals / analysis*
Plant Extracts / analysis
Plant Extracts / chemistry*
Polyphenols / chemistry*

Substances

Antioxidants
Flavonoids
Phenols
Phytochemicals
Plant Extracts
Polyphenols