Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents

被引：96
|
作者：
Isidoro Haminiuk, Charles Windson [1 ]
Vicente Plata-Oviedo, Manuel Salvador [1 ]
de Mattos, Gisely [1 ]
Carpes, Solange Teresinha [2 ]
Branco, Ivanise Guilherme [3 ]
机构：
[1] Univ Tecnol Fed Parana UTFPR, Programa Posgrad Tecnol Alimentos PPGTA, Campo Mourao, PR, Brazil
[2] Univ Tecnol Fed Parana UTFPR, Programa Posgrad Tecnol Proc Quim & Bioquim PPGTP, Campo Mourao, PR, Brazil
[3] Univ Estadual Paulista UNESP, Assis, SP, Brazil
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 10期
关键词：
Phenolic acids; Flavonols; Extraction; Solvents; HPLC; Eugenia pyriformis; ANTIOXIDANT ACTIVITY; BY-PRODUCTS; FRUITS; OPTIMIZATION; CAPACITIES; ABSORPTION;
D O I：
10.1007/s13197-012-0759-z
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The recovery of phenolic compounds of Eugenia pyriformis using different solvents was investigated in this study. The compounds were identified and quantified by reverse-phase high-performance liquid chromatography coupled with ultraviolet-visible diode-array detector (RP-HPLC-DAD/UV-vis). Absolute methanol was the most effective extraction agent of phenolic acids and flavonols (588.31 mg/Kg) from Eugenia pyriformis, although similar results (p a parts per thousand currency signaEuro parts per thousand 0.05) were observed using methanol/water (1:1 ratio). Our results clearly showed that higher contents of phenolic compounds were not obtained either with the most or the least polar solvents used. Several phenolic compounds were identified in the samples whereas gallic acid and quercetin were the major compounds recovered.
引用
收藏
页码：2862 / 2866
页数：5
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