The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts
Само за регистроване кориснике
2019
Аутори
Cvetanović, AleksandraŠvarc-Gajić, Jaroslava
Zeković, Zoran P.
Jerković, Jelena
Zengin, Gokhan
Gašić, Uroš M.
Tešić, Živoslav Lj.
Mašković, Pavle
Soares, Cristina
Fatima Barroso, M.
Delerue-Matos, Cristina
Đurović, Saša
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKA...E/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.
Кључне речи:
Subcritical water extraction / Chamomile / UHPLC-HESI-MS/MS / DNA-based sensor / BioactivityИзвор:
Food Chemistry, 2019, 271, 328-337Издавач:
- Elsevier Sci Ltd, Oxford
Финансирање / пројекти:
- Фармаколошки активне супстанце и производи на бази лековитог/ароматичног биља за примену у фармацији (RS-MESTD-Technological Development (TD or TR)-31013)
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-MESTD-Basic Research (BR or ON)-172017)
Напомена:
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/2972
- Peer-reviewed manuscript: http://cherry.chem.bg.ac.rs/handle/123456789/2802
DOI: 10.1016/j.foodchem.2018.07.154
ISSN: 0308-8146
PubMed: 30236684
WoS: 000444967800042
Scopus: 2-s2.0-85050749145
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Cvetanović, Aleksandra AU - Švarc-Gajić, Jaroslava AU - Zeković, Zoran P. AU - Jerković, Jelena AU - Zengin, Gokhan AU - Gašić, Uroš M. AU - Tešić, Živoslav Lj. AU - Mašković, Pavle AU - Soares, Cristina AU - Fatima Barroso, M. AU - Delerue-Matos, Cristina AU - Đurović, Saša PY - 2019 UR - https://cherry.chem.bg.ac.rs/handle/123456789/2220 AB - The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts VL - 271 SP - 328 EP - 337 DO - 10.1016/j.foodchem.2018.07.154 ER -
@article{ author = "Cvetanović, Aleksandra and Švarc-Gajić, Jaroslava and Zeković, Zoran P. and Jerković, Jelena and Zengin, Gokhan and Gašić, Uroš M. and Tešić, Živoslav Lj. and Mašković, Pavle and Soares, Cristina and Fatima Barroso, M. and Delerue-Matos, Cristina and Đurović, Saša", year = "2019", abstract = "The main goal of this research was to determine the relationship among chemical structure, bioactivity and temperature of chamomile during subcritical water extraction in isobaric conditions (45 bar) at seven different temperatures (65-210 degrees C). The influence of temperature on phenolic profiles was defined by UHPLC-HESI-MS/MS. The overall results indicate that the presence of conjugated double bonds, side chains, glucose moiety or ether moiety in molecules influence the efficiency of polyphenols' extraction in subcritical water. In terms of antioxidant activity, the extracts were the most active towards ABTS radicals (IC50 = 7.3-16.8 mu g/mL), whereby temperature of 150 degrees C was optimal. On the other hand, the extracts obtained at 115 degrees C showed highest cytotoxicity. Inhibition of alpha-amylase and alpha-glucosidase was the highest at 65 and 85 degrees C, i.e. 0.51 and 4.13 mmolAE/g, respectively. Activity against tyrosinase was the highest at 210 degrees C (17.92 mgKAE/g). The data showed that different non-phenolic compounds may also participate in bio-activities of the extracts.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts", volume = "271", pages = "328-337", doi = "10.1016/j.foodchem.2018.07.154" }
Cvetanović, A., Švarc-Gajić, J., Zeković, Z. P., Jerković, J., Zengin, G., Gašić, U. M., Tešić, Ž. Lj., Mašković, P., Soares, C., Fatima Barroso, M., Delerue-Matos, C.,& Đurović, S.. (2019). The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry Elsevier Sci Ltd, Oxford., 271, 328-337. https://doi.org/10.1016/j.foodchem.2018.07.154
Cvetanović A, Švarc-Gajić J, Zeković ZP, Jerković J, Zengin G, Gašić UM, Tešić ŽL, Mašković P, Soares C, Fatima Barroso M, Delerue-Matos C, Đurović S. The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts. in Food Chemistry. 2019;271:328-337. doi:10.1016/j.foodchem.2018.07.154 .
Cvetanović, Aleksandra, Švarc-Gajić, Jaroslava, Zeković, Zoran P., Jerković, Jelena, Zengin, Gokhan, Gašić, Uroš M., Tešić, Živoslav Lj., Mašković, Pavle, Soares, Cristina, Fatima Barroso, M., Delerue-Matos, Cristina, Đurović, Saša, "The influence of the extraction temperature on polyphenolic profiles and bioactivity of chamomile (Matricaria chamomilla L.) subcritical water extracts" in Food Chemistry, 271 (2019):328-337, https://doi.org/10.1016/j.foodchem.2018.07.154 . .