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

Cvetanović, Aleksandra; Švarc‐Gajić, Jaroslava; Zeković, Zoran; Jerković, Jelena; Zengin, Gökhan; Gašić, Uroš; Tešić, Živoslav Lj.; Mašković, Pavle; Soares, Cristina; Barroso, M. Fátima; Delerue–Matos, Cristina; Đurović, Saša

doi:10.1016/j.foodchem.2018.07.154

Cited by 80 publications

(41 citation statements)

References 32 publications

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“…According to the results, the highest amount of TP was obtained when ultrasound was used as a pretreatment, and temperature, pressure, and time were 150°C, 40 bar, and 30 min, respectively. Similar results have been obtained for the grape skin (Duba, Cassaza, Mohamed, Perego, & Fiori, ), ginseng (Zhang et al, ), and chamomile (Cvetanovic et al, , ).…”

Section: Resultssupporting

confidence: 80%

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Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment

Kashtiban

Esmaiili

2019

J Food Process Preserv

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The awareness of hygienic problems in solvent extraction has led to an increase in the use of green technologies. In this study, a combination of ultrasound with the power of 400 W and the frequency of 21 kHz and the subcritical water at 100–150°C and 20–40 bar was used to extract the phenolic compounds from Siah‐Sardasht grape skin within an extraction time of 15–30 min. Results showed that temperature, pressure, time, and the use of ultrasound had a significant (p < 0.05) effect on the total extracted phenolic content. The maximum extraction of total flavonoid, total phenolics, antioxidants, chroma, and extraction yield were achieved at the highest temperature, pressure, and extraction time along with an ultrasound pretreatment. Scanning electron microscopy results also demonstrated the cavities opened by the ultrasound pretreatment. It can be concluded that the subcritical water extraction is a practical and efficient method for the extraction of the phenolic compounds. Practical applications Extraction of food components is an old process. Increasing the awareness on the hygienic problems in solvent extraction of food components has led to an increase in the use of green technologies. In the present study, an extractor with a volume of 1L was made in a pilot scale and experiments were done with a combination of ultrasound. Based on the results; (a) subcritical water extraction is a safe, practical, and efficient method for extracting phenolic compounds, (b) this process may scale‐up to an industrial pilot plant. We believe that the result of this study will be useful in identifying the future research directions needed for food components extraction and also to facilitate the development of an analytical framework for the design of novel extraction equipment.

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Section: Resultssupporting

confidence: 80%

“…Furthermore, Cvetanovic et al () reported that optimum temperature to achieve the highest antioxidant activity in chamomile was 150°C. In another study by Cvetanovic et al (), it was shown that the best pressure for the extraction of the phenolic compounds from chamomile was between 30 and 45 bar.…”

Section: Resultsmentioning

confidence: 99%

Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment

Kashtiban

Esmaiili

2019

J Food Process Preserv

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“…Furthermore, there is no universal procedure for herbal infusion preparation that is proper for the extraction of antioxidant compounds [18]. There are a few works reporting the influence of extraction temperature on bioactivity [17,19] and acute toxicity [5] of herbal aqueous extracts.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

2020

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Chamomile and sage are common herbs that are mostly used as infusions due to their beneficial properties. The aims of this study were to determine the total phenolic content, antioxidant activity, and potential toxicity of chamomile and sage aqueous extracts prepared at three different temperatures (25, 80, 100 °C) and finally, to detect their phenolic profiles at the optimum temperature. In order to measure the total phenolic content and antioxidant capacity, Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assays were applied, respectively. The extraction temperature at 80 °C was the optimum, with maximal antioxidant activity and the highest total phenolic content for both herbs. Luminescence-based assay demonstrated that all the examined aqueous extracts possessed toxicity towards Vibrio fischeri. Microtox assay demonstrated no correlation with the other two assays, which were positively correlated. The major phenolics of chamomile were rutin trihydrate, ferulic acid, chlorogenic acid, and apigenin-7-O-glucoside; and major phenolics of sage were rosmarinic acid, salvianolic acid K, and luteolin-7-O-glucuronide, as defined by LC-MS of aqueous extracts at 80 °C. It can be concluded that the extraction of herbal aqueous extracts at 80 °C can provide significant bioactive and antioxidant compounds, but their consumption must be in moderation.

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“…In terms of the sample preparation for the detection of cyclitols and sugars, honey samples can be easily handled, since just a dilution in water is required. Conversely, for the analysis of cyclitols and sugars from plant material, an elaborated procedure is required in terms of both, the solvent used and the extraction techniques [15][16][17][18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Correlation Study of Honey Regarding their Physicochemical Properties and Sugars and Cyclitols Content

et al. 2019

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Honey is a natural sweetener, with an osmotic effect on microorganisms due to the increased sugar content and low amount of water. Cyclitols are minor constituents of honey. They play a defensive role in plants against unfavorable environmental conditions. Honey's physicochemical properties can vary, resulting in a wide range of colors, flavors, scents, antioxidant activity, dissimilar values of pH, acidity, electrical conductivity, etc. Some literature regarding correlation between honey types is already available, but a comprehensive study displaying an ample evaluation of multifarious aspects is still needed. This study focuses on the correlation between 18 honey types, originating from 10 countries, collected during four years, summarizing a total of 38 samples. A total of 6 physicochemical properties and 18 target components (sugars and cyclitols) were considered as variables. A correlation analysis is presented between the investigated parameters and between honey types, together with the statistical analysis which allowed for observation of the clusters' distribution according with the investigated variables.

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

Cited by 80 publications

References 32 publications

Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment

Extraction of phenolic compounds from Siah‐Sardasht grape skin using subcritical water and ultrasound pretreatment

Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures

Correlation Study of Honey Regarding their Physicochemical Properties and Sugars and Cyclitols Content

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