The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts

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dc.contributor.authorCvetanovic, Aleksandra
dc.contributor.authorSvarc-Gajic, Jaroslava
dc.contributor.authorZekovic, Zoran
dc.contributor.authorJerkovic, Jelena
dc.contributor.authorZengin, Gökhan
dc.contributor.authorGasic, Urog
dc.contributor.authorTesic, Zivoslav
dc.contributor.authorMašković, Pavle
dc.contributor.authorSoares, Cristina
dc.contributor.authorBarroso, M. Fatima
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorĐurović, Saša
dc.date.accessioned2020-03-26T20:19:31Z
dc.date.available2020-03-26T20:19:31Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipSerbian Ministry of Education, Science and Technological Development, Serbia [TR31013, 172017]; Programme PT2020 [NORTE-07-0124FEDER-000069, NORTE-01-0145-FEDER-000011-RL1QUALIFOOD]; FCTPortuguese Foundation for Science and Technology [UID/QUI/50006/2013- POCl/01/0145/ FEDER/007265, SFRH/BPD/78845/2011]en_US
dc.description.sponsorshipThe present work was carried out within the projects of the Serbian Ministry of Education, Science and Technological Development, Serbia, (Projects No. TR31013 and 172017). The authors are grateful to Dr Dugan Adamovi, Institute of Field and Vegetable Crops, Baeki Petrovac, Serbia, for his support in supplying plant material.REQUIMTE received financial support from Programme PT2020 (NORTE-07-0124FEDER-000069 and NORTE-01-0145-FEDER-000011-RL1QUALIFOOD) and from FCT (UID/QUI/50006/2013- POCl/01/0145/ FEDER/007265). M. Fatima Barroso would like to thank also to FCT for the post-doc fellowship (SFRH/BPD/78845/2011).en_US
dc.identifier.citationCvetanovic, 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.
dc.identifier.doi10.1016/j.foodchem.2018.07.154en_US
dc.identifier.endpage337en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.pmid30236684en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage328en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2018.07.154
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38300
dc.identifier.volume271en_US
dc.identifier.wosWOS:000444967800042en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorZengin, Gokhan
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSubcritical water extractionen_US
dc.subjectChamomileen_US
dc.subjectUHPLC-HESI-MS/MSen_US
dc.subjectDNA-based sensoren_US
dc.subjectBioactivityen_US
dc.titleThe influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extractsen_US
dc.typeArticleen_US

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