Ethanol–water binary solvent affects phenolic composition and antioxidant ability of Pistacia lentiscus L. fruit extracts: a theoretical versus experimental solubility study

IF 3.4 3区农林科学 Q1 Engineering

Journal of Food Measurement and Characterization Pub Date : 2023-06-10 DOI:10.1007/s11694-023-01983-9

Emna Chaabani, Maryline Abert Vian, Iness Bettaieb Rebey, Soumaya Bourgou, Feten Zar Kalai, Farid Chemat, Riadh Ksouri

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引用次数: 0

Abstract

Pistacia lentiscus L. fruits are an excellent source of phenolic compounds endowed with antioxidant activities. Ethanol–water mixtures are in focus for plant extracts preparation due to their acceptability for human consumption. In this study, the effect of ethanol concentration in ethanol/water (EtOH/H₂O) extraction solvent on the solubility of target phenolic compounds was firstly predicted using COnductor-like Screening MOdel for Real Solvents (COSMO-RS). Subsequently, the computational results were confirmed experimentally based on extraction yield, phenolic composition, antioxidant activity and RP-HPLC analysis. Extractions were achieved using bead milling by varying EtOH concentrations in order to prepare a suitable extract that could be safely used for food purposes. The obtained results highlighted a good correlation between COSMO-RS simulations and experiments. The highest polyphenol and flavonoid contents (292.04 mg GAE/g DR and 11.07 mg CE/g DR, respectively) were achieved with 70% EtOH, which is in correlation with RP-HPLC quantitative analysis, while the highest anthocyanin content (94.00 mg C3OG/100 g DR) was obtained with 80% EtOH. Concerning antioxidant activity, the best DPPH^· radical scavenging activity (IC₅₀ = 2.39 µg/mL) was obtained with 70% EtOH. Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis showed that gallic acid was the major compound of Pistacia lentiscus fruits in all EtOH/H₂O mixtures. These findings showed that the EtOH/H₂O (70/30) mixture is the most suitable to obtain P. lentiscus fruit extracts with the highest phenolic compounds content and antioxidant activity.

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乙醇-水二元溶剂对黄连木果实提取物酚类成分和抗氧化能力的影响:理论与实验的溶解度研究

黄连木果实是具有抗氧化活性的酚类化合物的优良来源。乙醇-水混合物是植物提取物制备的重点，因为它们对人类消费的可接受性。本研究首次利用真实溶剂类导体筛选模型(cosmos - rs)预测了乙醇/水(EtOH/H2O)萃取溶剂中乙醇浓度对目标酚类化合物溶解度的影响。随后，根据提取率、酚类成分、抗氧化活性和RP-HPLC分析，对计算结果进行实验验证。提取是通过不同的EtOH浓度，以制备合适的提取物，可以安全地用于食品目的珠磨实现。得到的结果突出了cosmos - rs模拟与实验之间的良好相关性。70% EtOH可获得最高的多酚和类黄酮含量(分别为292.04 mg GAE/g DR和11.07 mg CE/g DR)，与RP-HPLC定量分析相关，80% EtOH可获得最高的花青素含量(94.00 mg C3OG/100 g DR)。在抗氧化活性方面，70%的EtOH对DPPH·自由基的清除能力最好，IC50 = 2.39µg/mL。反相高效液相色谱(RP-HPLC)分析表明，在所有EtOH/H2O混合物中，没食子酸是扁豆果实的主要化合物。综上所述，EtOH/H2O(70/30)配比最适合提取香菇果实提取物，其酚类化合物含量最高，抗氧化活性最高。

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来源期刊

Journal of Food Measurement and Characterization FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.30

自引率

11.80%

发文量

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.