Aizhamal Baiseitova, Ulpan Amzeyeva, Aiya Tolepbergen, Yasmina Ulfanova, Yergazy Shybyray, Lixia Dai, Xiaofei Shang, Abdul Bari Shah, Jeong Yoon Kim, Janar Jenis
{"title":"菊苣超声辅助提取及其UPLC-ESI-QTOF-MS分析、抗氧化和保肝活性的响应面法优化","authors":"Aizhamal Baiseitova, Ulpan Amzeyeva, Aiya Tolepbergen, Yasmina Ulfanova, Yergazy Shybyray, Lixia Dai, Xiaofei Shang, Abdul Bari Shah, Jeong Yoon Kim, Janar Jenis","doi":"10.1002/efd2.70081","DOIUrl":null,"url":null,"abstract":"<p>Chicory (<i>Cichorium intybus</i> L<i>.</i>) roots are commonly roasted and ground to produce a coffee alternative, valued for its robust, nutty taste and absence of caffeine. Historically, it has been utilized to facilitate digestion, serve as a diuretic, and promote liver function. This study employed a response surface methodology (RSM) for optimization the ultrasonic-assisted extraction of antioxidant composition from chicory. The optimal extraction conditions (temperature 60°C, extraction duration 4 h, and solid-to-solvent ratio of 1:20 g/mL) resulted in the maximum yield and antioxidant capacity. The metabolic content of chicory extract, prepared under optimal conditions, was found by UPLC-ESI-QTOF/MS, including aesculetin, caftaric acid, caffeoylmalic acid, scopoletin, and chicoric acid. Moreover, chicory extracts derived under identical conditions in two distinct solvents (96% and 50% ethanol) demonstrated vitality and hepatoprotective action in HL-7702 cells. This study may offer a perspective for acquiring potential extracts of chicory as a functional food.</p>","PeriodicalId":11436,"journal":{"name":"eFood","volume":"6 4","pages":""},"PeriodicalIF":5.7000,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70081","citationCount":"0","resultStr":"{\"title\":\"Response Surface Methodology Optimization on Ultrasonic-Assisted Extraction of Chicory (Cichorium intybus L.) and Their UPLC-ESI-QTOF-MS Analysis, Antioxidant and Hepatoprotective Activity\",\"authors\":\"Aizhamal Baiseitova, Ulpan Amzeyeva, Aiya Tolepbergen, Yasmina Ulfanova, Yergazy Shybyray, Lixia Dai, Xiaofei Shang, Abdul Bari Shah, Jeong Yoon Kim, Janar Jenis\",\"doi\":\"10.1002/efd2.70081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Chicory (<i>Cichorium intybus</i> L<i>.</i>) roots are commonly roasted and ground to produce a coffee alternative, valued for its robust, nutty taste and absence of caffeine. Historically, it has been utilized to facilitate digestion, serve as a diuretic, and promote liver function. This study employed a response surface methodology (RSM) for optimization the ultrasonic-assisted extraction of antioxidant composition from chicory. The optimal extraction conditions (temperature 60°C, extraction duration 4 h, and solid-to-solvent ratio of 1:20 g/mL) resulted in the maximum yield and antioxidant capacity. The metabolic content of chicory extract, prepared under optimal conditions, was found by UPLC-ESI-QTOF/MS, including aesculetin, caftaric acid, caffeoylmalic acid, scopoletin, and chicoric acid. Moreover, chicory extracts derived under identical conditions in two distinct solvents (96% and 50% ethanol) demonstrated vitality and hepatoprotective action in HL-7702 cells. This study may offer a perspective for acquiring potential extracts of chicory as a functional food.</p>\",\"PeriodicalId\":11436,\"journal\":{\"name\":\"eFood\",\"volume\":\"6 4\",\"pages\":\"\"},\"PeriodicalIF\":5.7000,\"publicationDate\":\"2025-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/efd2.70081\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"eFood\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70081\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"eFood","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/efd2.70081","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Response Surface Methodology Optimization on Ultrasonic-Assisted Extraction of Chicory (Cichorium intybus L.) and Their UPLC-ESI-QTOF-MS Analysis, Antioxidant and Hepatoprotective Activity
Chicory (Cichorium intybus L.) roots are commonly roasted and ground to produce a coffee alternative, valued for its robust, nutty taste and absence of caffeine. Historically, it has been utilized to facilitate digestion, serve as a diuretic, and promote liver function. This study employed a response surface methodology (RSM) for optimization the ultrasonic-assisted extraction of antioxidant composition from chicory. The optimal extraction conditions (temperature 60°C, extraction duration 4 h, and solid-to-solvent ratio of 1:20 g/mL) resulted in the maximum yield and antioxidant capacity. The metabolic content of chicory extract, prepared under optimal conditions, was found by UPLC-ESI-QTOF/MS, including aesculetin, caftaric acid, caffeoylmalic acid, scopoletin, and chicoric acid. Moreover, chicory extracts derived under identical conditions in two distinct solvents (96% and 50% ethanol) demonstrated vitality and hepatoprotective action in HL-7702 cells. This study may offer a perspective for acquiring potential extracts of chicory as a functional food.
期刊介绍:
eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health.
The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following:
● Food chemistry
● Nutrition
● Food safety
● Food and health
● Food technology and sustainability
● Food processing
● Sensory and consumer science
● Food microbiology
● Food toxicology
● Food packaging
● Food security
● Healthy foods
● Super foods
● Food science (general)