Interactive effects of solvent extraction and drying methods on LC-ESI-QTOF-MS/MS-based characterization of bioactive phenolics and antioxidant activities in duckweed (Wolffia globosa)

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

European Food Research and Technology Pub Date : 2025-01-08 DOI:10.1007/s00217-024-04647-0

Nitesh Kumar Yadav, Arun Bhai Patel, Sampa Baidya, Pradyut Biswas

{"title":"Interactive effects of solvent extraction and drying methods on LC-ESI-QTOF-MS/MS-based characterization of bioactive phenolics and antioxidant activities in duckweed (Wolffia globosa)","authors":"Nitesh Kumar Yadav, Arun Bhai Patel, Sampa Baidya, Pradyut Biswas","doi":"10.1007/s00217-024-04647-0","DOIUrl":null,"url":null,"abstract":"<div><p>The combination of drying methods and solvent media used profoundly impact quantitative and qualitative recovery, as well as the concentration of specific spectra of bioactive compounds. The study evaluated individual and interactive impacts of drying methods and solvent media on bioactive compounds and bioactivities from <i>Wolffia globosa</i> (wolffia), namely phenolics, flavonoids, carotenoids, tannins, vis-à-vis antioxidant activities with an aim to determine the best combination for the target bioactive spectra. The bioactive compounds from oven dried (OD), sun dried (SD) and freeze dried (FD) wolffia were extracted using three solvent media viz. 100% ethanol, 50% aqueous ethanol, and water. The results indicated that combination of FD and 100% ethanol yielded the highest quantity of total phenolic content (TPC; 830.40 mg GAE/g), total flavonoid content (TFC; 91.02 mg QE/g), total tannin content (TTC; 18.44 mg TAE/g), total carotenoid content (TCC; 2.34 mg/g), chlorophyll-a (Chl-a; 17.95 mg/g), and exhibited the highest DPPH⋅ (74.01%), ABTS+⋅ (79.66%) and FRAP (1545.87 µM FeSO₄/g) antioxidant activities. The highest chlorophyll-b (Chl-b; 5.75 mg/g) was found in FD samples extracted with water. Significant individual as well as interactive impacts of drying methods and solvent media were evident for extraction yield, total phenolic compounds and total tannin content and antioxidant activities namely DPPH & FRAP. However, only individual impacts but no interactive effects were evident with respect to TFC, TCC, and ABTS+⋅ antioxidant activity. This study demonstrated that FD combined with 100% ethanol extraction effectively preserved majority of unstable bioactive compounds and antioxidant activities. Metabolite profiling of extracts from differently dried samples for 100% ethanol identified 67 unique compounds, including 12 phenolic acids, 20 flavonoids, and 35 other polyphenols, with 44, 30, and 35 unique compounds in FD, SD, and OD, respectively. This study demonstrated that FD combined with 100% ethanol extraction was highly effective in preserving unstable bioactive compounds and antioxidant activities.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><img></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 4","pages":"493 - 512"},"PeriodicalIF":3.0000,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04647-0","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

The combination of drying methods and solvent media used profoundly impact quantitative and qualitative recovery, as well as the concentration of specific spectra of bioactive compounds. The study evaluated individual and interactive impacts of drying methods and solvent media on bioactive compounds and bioactivities from Wolffia globosa (wolffia), namely phenolics, flavonoids, carotenoids, tannins, vis-à-vis antioxidant activities with an aim to determine the best combination for the target bioactive spectra. The bioactive compounds from oven dried (OD), sun dried (SD) and freeze dried (FD) wolffia were extracted using three solvent media viz. 100% ethanol, 50% aqueous ethanol, and water. The results indicated that combination of FD and 100% ethanol yielded the highest quantity of total phenolic content (TPC; 830.40 mg GAE/g), total flavonoid content (TFC; 91.02 mg QE/g), total tannin content (TTC; 18.44 mg TAE/g), total carotenoid content (TCC; 2.34 mg/g), chlorophyll-a (Chl-a; 17.95 mg/g), and exhibited the highest DPPH⋅ (74.01%), ABTS+⋅ (79.66%) and FRAP (1545.87 µM FeSO₄/g) antioxidant activities. The highest chlorophyll-b (Chl-b; 5.75 mg/g) was found in FD samples extracted with water. Significant individual as well as interactive impacts of drying methods and solvent media were evident for extraction yield, total phenolic compounds and total tannin content and antioxidant activities namely DPPH & FRAP. However, only individual impacts but no interactive effects were evident with respect to TFC, TCC, and ABTS+⋅ antioxidant activity. This study demonstrated that FD combined with 100% ethanol extraction effectively preserved majority of unstable bioactive compounds and antioxidant activities. Metabolite profiling of extracts from differently dried samples for 100% ethanol identified 67 unique compounds, including 12 phenolic acids, 20 flavonoids, and 35 other polyphenols, with 44, 30, and 35 unique compounds in FD, SD, and OD, respectively. This study demonstrated that FD combined with 100% ethanol extraction was highly effective in preserving unstable bioactive compounds and antioxidant activities.

Graphical Abstract

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.