Extraction and Analysis of Polyphenols: Recent trends

Ajila, C.M.; Brar, Satinder Kaur; Verma, Mausam P.; Tyagi, Rajeshwar Dayal; Godbout, Stéphane; Valero, José R. Lerma

doi:10.3109/07388551.2010.513677

Cited by 277 publications

(196 citation statements)

References 199 publications

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“…Furthermore, the potent antioxidant activities of phenolic compounds facilitate a rapid reaction with other components in the matrix [5]. The development of new methods for the effective extraction of phenolics from samples is essential to prevent oxidation of active compounds during the extraction steps.…”

Section: Introductionmentioning

confidence: 99%

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

Setyaningsih¹,

Saputro²,

Palma³

et al. 2016

AIP Conference Proceedings

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Abstract. Phenolics have been positively associated with many health benefits due to their prominent antioxidant activities. Sample extractions are required before chromatographic measurements for the determination of phenolics in matrices. Hence, the aim of this study was to assess the stability of 40 phenolic compounds of different families (benzoic acids, benzoic aldehydes, cinnamic acids, catechins, stilbenes, and flavonols) under conditions of ultrasound-assisted extraction (UAE). The influence on the stability affected by the working temperature between 10 and 70°C applying ultrasounds for 20 minutes was evaluated. As for precisely pinpointing the trigger for the degradation, the extractions were repeated in a light protected experiments and by stirring to check their influences on the stability of phenolics apart from the effects of ultrasounds. Regardless the present of light, all studied phenolics were stable up to 50°C except kaempferol and some light-sensitive compounds such as resveratrol, sinapic acid, and p-coumaric acid. By light protected UAE, starting at 60°C there were significant degradations of gallic acid (12%) and rutin (16%) while other compounds showed degradation starting at 70 o C i.e. p-coumaric (11%), o-coumaric (12%) and resveratrol (21%).

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Section: Introductionmentioning

confidence: 99%

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

Setyaningsih¹,

Saputro²,

Palma³

et al. 2016

AIP Conference Proceedings

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“…Phenolic compounds from plants tend to be thermally unstable, and lost during processing (9). Considering a high biological potential of blackthorn flowers and the great structural diversity of phenolic compounds, it is crucial to choose an effective extraction method to ensure minimal degradation and thus obtain the highest yield of phenolic compounds (10,11). Apart from the conventional methods (12,13), recently there has been a growing interest in using novel extraction techniques including microwave-assisted extraction (MAE).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Lovrić

Putnik

Jukić

et al. 2017

Food Technol. Biotechnol.

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Blackthorn or sloe (Prunus spinosa L.) from the family Rosaceae is a widespread wild plant growing from south--central Europe down to eastern Asia Minor and northwards to Scandinavia in open woodlands and forest margins. Nearly all parts of the plant including fruit, bark, root, leaves and flowers have been used since ancient times for the treatment of various ailments. The blackthorn flowers, which are usually processed by drying and used as tea, syrup, fresh juice or tincture to treat various diseases, may have wide potential applications in food and pharmaceutical industries (1,2). Despite a great potential and the long tradition of use in folk medicine, systematic phytochemical investigations of this plant are still missing. Previous investigations refer mainly to flavonoid SummaryThis research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different methods (2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power assays). The investigated extraction parameters were: solvent type and volume fraction of alcohol in solvent (50 and 70 % aqueous solutions of ethanol and methanol), extraction time (5, 15 and 25 min) and extraction temperature (40, 50 and 60 °C) controlled by microwave power of 100, 200 and 300 W. Multivariate analysis of variance (MANOVA) was used to evaluate the differences at a 95 % confidence level (p≤0.05). The obtained results show that aqueous solution of ethanol was more appropriate solvent for extraction of phenolic compounds (total flavonoids, total hydroxycinnamic acids and total flavonols) than aqueous solution of methanol. The amount of phenolic compounds was higher in 70 % aqueous solution of ethanol or methanol, while higher antioxidant capacity was observed in 50 % aqueous solution of methanol. Higher temperature of extraction improved the amount of phenolic compounds and also antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity assay. Extensive duration of extraction (15-to 25-minute interval) has a significant effect only on the increase of total phenolic content, while specific phenolic compound content and antioxidant capacity were the highest when microwave extraction time of 5 min was applied.

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“…Taking into account the reviews published since 2008, a general overlook on the research topics can emphasize the main current fields in which the research is presently developed. The different subjects which may be inferred are: problems in the analytical assays of polyphenols [1][2][3][4][5], polyphenols composition of fruits and vegetables [6][7][8][9][10], the fate of polyphenols in postharvest technology [11, 12], chemistry and biochemistry [13][14][15][16], polyphenols and food [17][18][19][20][21], polyphenols and health [22][23][24][25][26][27][28]. From this short survey which takes into account only partly the last years, the great number and variety of researches on these plants metabolites can be pointed out.…”

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confidence: 99%

Plant polyphenol content, soil fertilization and agricultural management: a review

Heimler

Romani

Ieri

2017

Eur Food Res Technol

140

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relevance of scientific studies on this subject. Taking into account the reviews published since 2008, a general overlook on the research topics can emphasize the main current fields in which the research is presently developed. The different subjects which may be inferred are: problems in the analytical assays of polyphenols [1][2][3][4][5], polyphenols composition of fruits and vegetables [6][7][8][9][10], the fate of polyphenols in postharvest technology [11, 12], chemistry and biochemistry [13][14][15][16], polyphenols and food [17][18][19][20][21], polyphenols and health [22][23][24][25][26][27][28]. From this short survey which takes into account only partly the last years, the great number and variety of researches on these plants metabolites can be pointed out. There is a lack of reviews on the relations between polyphenols content, fertilization and agriculture practice, with the exception of a recent review on the possibility of differentiating organic practice by means of secondary plant metabolites in carrots [29], and the review of Stefanelli et al. [18] focused on horticulture quality under minimal nitrogen and water supply.The aim of this review is concerned with the relationships between polyphenols content, fertilization and agricultural practice correlated to soil management. Effect of nitrogen and/or potassium fertilizationAs summed up by Nguyen and Niemeyer [30], the carbon/nitrogen balance (CNB) pathways can be taken into account when studying the effect of nitrogen fertilization on phenolic content. Phenylalanine is the rate-limiting precursor for phenylpropanoid synthesis (e.g., lignin, flavonoids and condensed tannins), and at the same time, it is an essential amino acid for protein synthesis. Plant growth is heavily dependent on protein synthesis for the manufacture of photosynthetic, biosynthetic and regulatory enzymes, as well as for structural protein, and phenolic synthesis Abstract The review deals with polyphenol content of vegetables and fruits under different experimental conditions. The effect of fertilizers, mainly nitrogen containing fertilizers, on qualitative and especially quantitative content of the polyphenols mixture, was reviewed. Soil nitrogen affects both anthocyanins and flavonoids content, and generally, a higher polyphenolic content is observed when less nitrogen fertilizer is added to the soil. Also the effect of different agricultural management (conventional, organic, biodynamic, integrate) is reviewed with respect to polyphenols. In this case, a major effect has pointed out in the case of vegetables, while agricultural practice affects in a minimal way fruits polyphenols content. The effect of different management is, however, hardly pointed out, since many environmental factors are involved and affect polyphenols biosynthetic pathway.

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Extraction and Analysis of Polyphenols: Recent trends

Cited by 277 publications

References 199 publications

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

Plant polyphenol content, soil fertilization and agricultural management: a review

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