Naslov
Comparison of Different Green Extraction Techniques Used for the Extraction of Targeted Flavonoids from Edible Feijoa (Acca sellowiana (O.Berg) Burret) Flowers

Autori
Gil, Katarzyna Angelika ; Jokić, Stela ; Cikoš, Ana-Marija ; Banožić, Marija ; Jakovljević Kovač, Martina ; Fis, Antonella ; Tuberoso, Carlo Ignazio Giovanni

Izvornik
Plants (2223-7747) 12 (2023), 7; 1461, 14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
feijoa flowers ; green extraction ; antioxidant activity ; bioactive compounds ; HPLC-PDA

Sažetak
This study aimed to investigate the effect of four green extraction techniques (ultrasound-assisted extraction, UAE ; supercritical fluid extraction, SFE ; subcritical water extraction, SWE ; and extraction using deep eutectic solvents, DES) on the extraction of targeted flavonoids from edible feijoa flowers. The bioactive components in the obtained extracts were quantified by High- Performance Liquid Chromatography—Photodiode Array Detector (HPLC-PDA). Moreover, total polyphenol content and antioxidant activity by DPPH•, ABTS•+, FRAP, and CUPRAC assays were investigated. UAE generally gave the highest yields for isoquercitrin and quercetin content (18.36–25.33 and 10.86–16.13 μg/g), while DES extraction with choline chloride:lactic acid (1:2) and H2O content of 50% gave the highest yield of chrysanthemin (90.81 μg/g). The highest yield of flavone (12.69 mg/g) was obtained with supercritical CO2 at 300 bar. Finally, UAE gave the highest total polyphenol content (ca. 64 mg GAE/g) and antioxidant activity at 70 ◦C during 30 min with 40% (0.84 mmol TEAC/g and 2.25 mmol Fe2+/g, for ABTS•+ and CUPRAC, respectively) and 60% ethanol- water solution (0.49 mmol TEAC/g and 2.09 mmol Fe2+/g, for DPPH• and FRAP, respectively). The eco-friendly extraction techniques resulted in selective methods capable of extracting targeted bioactive compounds from edible feijoa flowers.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

Napomena
This article belongs to the Special Issue
Phytochemical Composition and Biological Activity

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