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Evaluation of the Extraction Temperature Influence on Polyphenolic Profiles of Vine-Canes (Vitis vinifera) Subcritical Water Extracts.
Foods ( IF 5.2 ) Pub Date : 2020-07-03 , DOI: 10.3390/foods9070872 Olena Dorosh 1 , Manuela M Moreira 1 , Diana Pinto 1 , Andreia F Peixoto 2 , Cristina Freire 2 , Paulo Costa 3 , Francisca Rodrigues 1 , Cristina Delerue-Matos 1
Foods ( IF 5.2 ) Pub Date : 2020-07-03 , DOI: 10.3390/foods9070872 Olena Dorosh 1 , Manuela M Moreira 1 , Diana Pinto 1 , Andreia F Peixoto 2 , Cristina Freire 2 , Paulo Costa 3 , Francisca Rodrigues 1 , Cristina Delerue-Matos 1
Affiliation
This work focused on evaluating the possibility of using vineyard pruning wastes from two Portuguese Vitis vinifera varieties; Touriga Nacional (TN) and Tinta Roriz (TR), as new potential ingredients for the nutraceutical industry. An environmentally friendly extraction technique; namely subcritical-water extraction (SWE), was employed. The overall results indicate that phenolic acids were the major class of compounds quantified; being gallic acid the principal one. The highest value for total phenolic content (TPC) was obtained for the TR extract at 250 °C (181 ± 12 mg GAE/g dw). In terms of antioxidant activity; the DPPH values for the extracts obtained at 250 °C were approximately 4-fold higher than the ones obtained at 125 °C; with TR extract presenting the highest value (203 ± 22 mg TE/g dw). Thus, the TR extract obtained through SWE at 250 °C was selected to evaluate the scavenging activity and the in vitro effects on cells due to the best results achieved in the previous assays. This extract presented the ability to scavenge reactive oxygen species (O2●-, HOCl and ROO●). No adverse effects were observed in HFF-1 viability after exposure to extract concentrations below 100 μg/mL. This work demonstrated that vine-canes extracts could be a potential ingredient to nutraceutical industry
中文翻译:
提取温度对藤蔓(Vitis vinifera)亚临界水提取物多酚特性的影响评估。
这项工作的重点是评估使用两种葡萄牙葡萄(Vitis vinifera)的葡萄园修剪废物的可能性。品种 Touriga Nacional(TN)和Tinta Roriz(TR),作为营养保健行业的新潜在成分。一种环保的提取技术;即采用亚临界水萃取(SWE)。总体结果表明,酚酸是定量的主要化合物。以没食子酸为主。TR提取物的最高总酚含量(TPC)在250°C(181±12 mg GAE / g dw)。在抗氧化活性方面;在250°C下获得的提取物的DPPH值比在125°C下获得的提取物大约高4倍;TR提取物的含量最高(203±22 mg TE / g dw)。从而,由于在先前的测定中获得了最佳结果,因此选择通过SWE在250°C下获得的TR提取物来评估清除活性和对细胞的体外作用。该提取物具有清除活性氧的能力(O2 ●-,HOCl和ROO ●)。暴露于低于100μg/ mL的提取物浓度后,未观察到HFF-1活力的不利影响。这项工作表明藤蔓提取物可能是营养保健行业的潜在成分
更新日期:2020-07-03
中文翻译:
提取温度对藤蔓(Vitis vinifera)亚临界水提取物多酚特性的影响评估。
这项工作的重点是评估使用两种葡萄牙葡萄(Vitis vinifera)的葡萄园修剪废物的可能性。品种 Touriga Nacional(TN)和Tinta Roriz(TR),作为营养保健行业的新潜在成分。一种环保的提取技术;即采用亚临界水萃取(SWE)。总体结果表明,酚酸是定量的主要化合物。以没食子酸为主。TR提取物的最高总酚含量(TPC)在250°C(181±12 mg GAE / g dw)。在抗氧化活性方面;在250°C下获得的提取物的DPPH值比在125°C下获得的提取物大约高4倍;TR提取物的含量最高(203±22 mg TE / g dw)。从而,由于在先前的测定中获得了最佳结果,因此选择通过SWE在250°C下获得的TR提取物来评估清除活性和对细胞的体外作用。该提取物具有清除活性氧的能力(O2 ●-,HOCl和ROO ●)。暴露于低于100μg/ mL的提取物浓度后,未观察到HFF-1活力的不利影响。这项工作表明藤蔓提取物可能是营养保健行业的潜在成分