Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 93, Issue 11, Pages 2676-2682Publisher
WILEY
DOI: 10.1002/jsfa.6082
Keywords
Cicerbita alpina; full 2(4) factorial design; microwave-assisted extraction; LC; ESI-MS; phenolics
Funding
- 'Bioinnoverbe' Regional (Friuli Venezia Giulia) Research Project
- Regional Law on Innovation [26/05]
- Regione Piemonte (NUTRAPIEM, POR-FESR)
Ask authors/readers for more resources
BACKGROUNDCrude extracts obtained from the edible shoots of Cicerbita alpina using microwave-assisted extraction have been qualitatively profiled by liquid chromatography coupled with an ion trap mass spectrometry detector and an electrospray ionization interface (LC/ESI-MS3) for their phenolic content. The main challenge of the present investigation was to create a working strategy designed to obtain a rich phenolic profile despite the limited amount of starting plant material and phytochemical data available. RESULTSThe best extraction conditions (temperature 90 degrees C; time 5 min; solvent methanol:water 50:50; sample weight 3 g) were achieved using a full factorial 2(4) experimental design. Fifteen compounds, including flavonoid conjugates and phenolic acid derivatives, were detected and tentatively identified. The total phenolic content varied from 93.58 mg g(-1) gallic acid equivalents (GAE), for the cultivated plant to 10.54 mg g(-1) GAE for the wild one, whereas the total flavonoid content varied from 145.00 mg g(-1) rutin for the cultivated plant to 25.22 mg g(-1) rutin for the wild one. CONCLUSIONA total of 11 compounds are herein reported, for the first time, as coming from this plant source. (c) 2013 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available