AI Article Synopsis
- This study explored how different extraction methods (maceration, decoction, MAE, and UAE) affect total phenolic content (TPC) and antioxidant activity in various plant extracts including Punica granatum, Juglans regia, Moringa oleifera, and Cassia fistula.
- Results indicated that MAE consistently yielded the highest TPC values across all samples, showcasing its effectiveness in extracting potent antioxidants.
- LC-MS analysis revealed a diverse range of phenolic compounds, confirming that the choice of extraction method significantly influences the phytochemical profile of the plants.
Article Abstract
In this work, impact of extraction methods (maceration, decoction, MAE, and UAE) on TPC, antioxidant activity, and the mass fraction of phenolics in several plant extracts (Punica granatum, Juglans regia, Moringa oleifera, and Cassia fistula) was investigated. The results showed that, despite the nature of matrix, the highest values of TPC in all samples were obtained by MAE as follows: PP (18.92±0.11), ML (15.19±0.11), HL (12.69±0.16), and WS (12.80±0.11) mg GAEg respectively, and exhibited potent antioxidant activity (from 0.28±0.01 to 5.34±0.02mgGAEg), representing sources of powerful antioxidants. The LC-MS analysis revealed a wide range of phenolics, highlighting their content in phenolic acids, flavonoids and lignans. The presence of different phenol molecules demonstrated that the extraction method had influence on phytochemical profile. Finally, due to its high extraction efficiency, MAE was the more effective extraction technique.
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| http://dx.doi.org/10.1016/j.foodchem.2017.06.032 | DOI Listing |
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