Journal
FOOD CHEMISTRY
Volume 130, Issue 3, Pages 746-750Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.07.038
Keywords
Resveratrol; Polyphenols; Polygonum cuspidatum; Ultrasound-assisted extraction; Cyclodextrins
Funding
- Regione Piemonte
- MIUR
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The ultrasound-assisted extraction (UAE) of resveratrol and other polyphenols from Polygonum cuspidatum has been carried out with the aim of developing an efficient and eco-friendly extraction process. The finely milled roots were sonicated (titanium horn, 19.5 kHz) in methanol, in different cyclodextrin water solutions [beta-cyclodextrin (beta-CD) or hydroxypropyl beta-CD (HP beta-CD)] and also in pure water. UAE dramatically increased the yields and cut down extraction times compared to conventional extraction under stirring. Outstanding results have been achieved with the beta-CD solution (1.5% w/w): in fact HPLC analysis showed that the selective inclusion properties of CDs toward phenolic stilbenes gave a much cleaner analytical extract profile. This green method gave 7.51 mg of total resveratrol (free + cleaved polydatin glucoside) per gram of dry plant. Thanks to polyphenol encapsulation within CDs, this extract showed excellent water dispersibility, higher stability and an antioxidant power which is comparable to that of the MeOH extract (DPPH, ORAC(FL)). These important features should pave the road for its application in food supplements or phytochemical preparations. (C) 2011 Elsevier Ltd. All rights reserved.
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