UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-07-29 DOI:10.1007/s12161-024-02651-4

Verónica Marcillo-Parra, Diego Santiago Tupuna-Yerovi, Maritza Molina, Karolay Abigail Hernández Balladares, Jenny Ruales

{"title":"UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction","authors":"Verónica Marcillo-Parra, Diego Santiago Tupuna-Yerovi, Maritza Molina, Karolay Abigail Hernández Balladares, Jenny Ruales","doi":"10.1007/s12161-024-02651-4","DOIUrl":null,"url":null,"abstract":"<div><p>This study evaluated the performance of two techniques – conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) – using different solvents (50% methanol, 50% ethanol, 70% acetone) for the extraction of phenolics from mango peel. For each mango peel extract (MPE), a further purification step was performed on an OASIS HLB 6 cc VAC-packed column. Subsequently, the phenolic compound profile was quantified using Ultra Performance Liquid Chromatography accoupled with a Photodiode Array (UPLC-PDA), and the antioxidant activity was also assessed. The results indicated that using 50% methanol as an extraction solvent yielded more significant phenolics, such as mangiferin, gallic acid, quercetin, and rutin. Additionally, the extracts obtained by UAE with different solvents showed a higher phenolic compound content, with mangiferin being the most predominant, mainly when methanol was used (222.34 mg/100 g DW) and higher antioxidant activity than extracts obtained by CSE, especially when acetone was used (364.00 ± 13.00 µmol Trolox/g DW). Overall, the results indicate the potential use of these mango by-products as a source of natural ingredients for the development of functional food.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 10","pages":"1466 - 1472"},"PeriodicalIF":2.6000,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Analytical Methods","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12161-024-02651-4","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study evaluated the performance of two techniques – conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) – using different solvents (50% methanol, 50% ethanol, 70% acetone) for the extraction of phenolics from mango peel. For each mango peel extract (MPE), a further purification step was performed on an OASIS HLB 6 cc VAC-packed column. Subsequently, the phenolic compound profile was quantified using Ultra Performance Liquid Chromatography accoupled with a Photodiode Array (UPLC-PDA), and the antioxidant activity was also assessed. The results indicated that using 50% methanol as an extraction solvent yielded more significant phenolics, such as mangiferin, gallic acid, quercetin, and rutin. Additionally, the extracts obtained by UAE with different solvents showed a higher phenolic compound content, with mangiferin being the most predominant, mainly when methanol was used (222.34 mg/100 g DW) and higher antioxidant activity than extracts obtained by CSE, especially when acetone was used (364.00 ± 13.00 µmol Trolox/g DW). Overall, the results indicate the potential use of these mango by-products as a source of natural ingredients for the development of functional food.

Abstract Image

查看原文本刊更多论文

使用不同溶剂和超声辅助萃取法提取的芒果皮提取物的 UPLC-PDA 酚类化合物谱图

本研究评估了传统溶剂萃取（CSE）和超声辅助萃取（UAE）两种技术的性能，这两种技术使用不同的溶剂（50%甲醇、50%乙醇、70%丙酮）从芒果皮中萃取酚类物质。对于每种芒果皮提取物（MPE），都要在 OASIS HLB 6 cc VAC 填料柱上进行进一步纯化。随后，使用光电二极管阵列超高效液相色谱法（UPLC-PDA）对酚类化合物进行了定量分析，并对其抗氧化活性进行了评估。结果表明，使用 50%甲醇作为萃取溶剂可获得更多的酚类物质，如芒果苷、没食子酸、槲皮素和芦丁。此外，用不同溶剂进行 UAE 提取得到的酚类化合物含量较高，其中以芒果苷为主，主要是使用甲醇时（222.34 mg/100 g DW）；抗氧化活性高于 CSE 提取，尤其是使用丙酮时（364.00 ± 13.00 µmol Trolox/g DW）。总之，研究结果表明，这些芒果副产品可作为开发功能性食品的天然成分来源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.