The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
Yükleniyor...
Dosyalar
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
Açıklama
Anahtar Kelimeler
Subcritical water extraction, Chamomile, UHPLC-HESI-MS/MS, DNA-based sensor, Bioactivity
Kaynak
FOOD CHEMISTRY
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
271
Sayı
Künye
Cvetanovic, A., Svarc-Gajic, J., Zekovic, Z., Jerkovic, J., Zengin, G., Gasic, U., Tesic, Z., Mašković, P., Soares, C., Barroso, M. F., Delerue-Matos, C., Đurović, S.(2019). The Influence of the Extraction Temperature on Polyphenolic Profiles and Bioactivity of Chamomile (Matricaria chamomilla L.) Subcritical Water Extracts. Food Chemistry, 271, 328-337.
