石榴叶、花蕾和花：植物化学、抗氧化和比较溶剂分析

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2024-05-23 DOI:10.21603/2308-4057-2025-1-630

Zehra Tekin, F. Zehra Kucukbay

{"title":"石榴叶、花蕾和花：植物化学、抗氧化和比较溶剂分析","authors":"Zehra Tekin, F. Zehra Kucukbay","doi":"10.21603/2308-4057-2025-1-630","DOIUrl":null,"url":null,"abstract":"Punica granatum L. possesses significant nutritional and medicinal potential. Its pharmacological activities have been investigated, but no comparative evaluation has been reported regarding the effect of different extraction solvents on the phytochemical content and antioxidant activity of its leaf, bud, and flower extracts. \nThis research involved seven various solvents, namely methanol, ethanol, water, acidified methanol, acidified ethanol, acidified water, and hexane. A set of experiments made it possible to define the effect of each of these solvents on the contents of phenolics, flavonoids, flavanols, flavonols, anthocyanins, and tannins, as well as on the antioxidant activity of pomegranate leaf, bud and flower tissues. The research objective was to identify the optimal solvent for the most effective extraction of the abovementioned functional compounds. The antioxidant activity tests involved DPPH free radical scavenging, metal chelating, iron (III) reducing power, and CUPRAC assays. \nThe aqueous extract of P. granatum leaves demonstrated the highest total phenolic content (192.57 mg GAE/g extract) while the greatest flavonoid content belonged to the acidified methanol extract of P. granatum buds (73.93 mg RE/g extract). The HPLC analysis detected such significant phenolic compounds as punicalagin in buds and flowers, as well as gallic acid in leaves. All the extracts showed good antioxidant activity; however, the bud extracts had a better antioxidant profile than the extracts from leaves and flowers. \nThe pomegranate leaf, bud, and flower extracts demonstrated excellent phytochemical and antioxidant properties, which makes it possible to recommend these plant tissues as raw materials to be used in pharmaceutical, food, nutraceutical, and cosmetic industries.","PeriodicalId":12426,"journal":{"name":"Foods and Raw Materials","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pomegranate leaves, buds, and flowers: phytochemical, antioxidant, and comparative solvent analyzes\",\"authors\":\"Zehra Tekin, F. Zehra Kucukbay\",\"doi\":\"10.21603/2308-4057-2025-1-630\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Punica granatum L. possesses significant nutritional and medicinal potential. Its pharmacological activities have been investigated, but no comparative evaluation has been reported regarding the effect of different extraction solvents on the phytochemical content and antioxidant activity of its leaf, bud, and flower extracts. \\nThis research involved seven various solvents, namely methanol, ethanol, water, acidified methanol, acidified ethanol, acidified water, and hexane. A set of experiments made it possible to define the effect of each of these solvents on the contents of phenolics, flavonoids, flavanols, flavonols, anthocyanins, and tannins, as well as on the antioxidant activity of pomegranate leaf, bud and flower tissues. The research objective was to identify the optimal solvent for the most effective extraction of the abovementioned functional compounds. The antioxidant activity tests involved DPPH free radical scavenging, metal chelating, iron (III) reducing power, and CUPRAC assays. \\nThe aqueous extract of P. granatum leaves demonstrated the highest total phenolic content (192.57 mg GAE/g extract) while the greatest flavonoid content belonged to the acidified methanol extract of P. granatum buds (73.93 mg RE/g extract). The HPLC analysis detected such significant phenolic compounds as punicalagin in buds and flowers, as well as gallic acid in leaves. All the extracts showed good antioxidant activity; however, the bud extracts had a better antioxidant profile than the extracts from leaves and flowers. \\nThe pomegranate leaf, bud, and flower extracts demonstrated excellent phytochemical and antioxidant properties, which makes it possible to recommend these plant tissues as raw materials to be used in pharmaceutical, food, nutraceutical, and cosmetic industries.\",\"PeriodicalId\":12426,\"journal\":{\"name\":\"Foods and Raw Materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-05-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods and Raw Materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21603/2308-4057-2025-1-630\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods and Raw Materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/2308-4057-2025-1-630","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

石榴（Punica granatum L.）具有巨大的营养和药用潜力。人们对其药理活性进行了研究，但还没有关于不同提取溶剂对其叶、芽和花提取物的植物化学成分含量和抗氧化活性的影响的比较评价报告。这项研究涉及七种不同的溶剂，即甲醇、乙醇、水、酸化甲醇、酸化乙醇、酸化水和正己烷。通过一系列实验，确定了每种溶剂对酚类、类黄酮、黄烷醇、黄酮醇、花青素和单宁含量的影响，以及对石榴叶、花蕾和花组织抗氧化活性的影响。研究目的是确定最有效提取上述功能化合物的最佳溶剂。抗氧化活性测试包括 DPPH 自由基清除、金属螯合、铁（III）还原力和 CUPRAC 分析。板蓝根叶的水提取物总酚含量最高（192.57 毫克 GAE/克提取物），而黄酮类化合物含量最高的是板蓝根芽的酸化甲醇提取物（73.93 毫克 RE/克提取物）。高效液相色谱分析检测到了重要的酚类化合物，如花蕾和花中的番泻叶苷以及叶中的没食子酸。所有萃取物都显示出良好的抗氧化活性，但花蕾萃取物的抗氧化性优于叶和花的萃取物。石榴叶、花蕾和花的提取物表现出了良好的植物化学和抗氧化特性，因此可以推荐将这些植物组织作为原料用于制药、食品、营养保健品和化妆品行业。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Pomegranate leaves, buds, and flowers: phytochemical, antioxidant, and comparative solvent analyzes

Punica granatum L. possesses significant nutritional and medicinal potential. Its pharmacological activities have been investigated, but no comparative evaluation has been reported regarding the effect of different extraction solvents on the phytochemical content and antioxidant activity of its leaf, bud, and flower extracts. This research involved seven various solvents, namely methanol, ethanol, water, acidified methanol, acidified ethanol, acidified water, and hexane. A set of experiments made it possible to define the effect of each of these solvents on the contents of phenolics, flavonoids, flavanols, flavonols, anthocyanins, and tannins, as well as on the antioxidant activity of pomegranate leaf, bud and flower tissues. The research objective was to identify the optimal solvent for the most effective extraction of the abovementioned functional compounds. The antioxidant activity tests involved DPPH free radical scavenging, metal chelating, iron (III) reducing power, and CUPRAC assays. The aqueous extract of P. granatum leaves demonstrated the highest total phenolic content (192.57 mg GAE/g extract) while the greatest flavonoid content belonged to the acidified methanol extract of P. granatum buds (73.93 mg RE/g extract). The HPLC analysis detected such significant phenolic compounds as punicalagin in buds and flowers, as well as gallic acid in leaves. All the extracts showed good antioxidant activity; however, the bud extracts had a better antioxidant profile than the extracts from leaves and flowers. The pomegranate leaf, bud, and flower extracts demonstrated excellent phytochemical and antioxidant properties, which makes it possible to recommend these plant tissues as raw materials to be used in pharmaceutical, food, nutraceutical, and cosmetic industries.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.