RESUMO
In this study, phytochemical profiling of hydro-alcoholic extract of Ammoides atlantica aerial parts has been carried out using RP-UHPLC-ESI-QTOF-MS in negative ionization mode Chemical characterization was established according to the MS and MS/MS spectra. A total of 66 chemical compounds were detected. Among these, 45 compounds were identified: hydroxycinnamic acid and derivatives (26), hydroxybenzoic acids (4), flavones (11), flavonols (3), and a lignan. Total phenolics (371.57 mg/g) and total flavonoids (41.02 mg/g) contents were also determined. Moreover, the antioxidant activity of A. atlantica extract was also studied by six methods: DPPH (IC50: 23.31 µg/mL), ABTS+ (IC50: 11.31 µg/mL), O2- DMSO alkaline (IC50: 3.19 µg/mL), ferrous ions chelating assays (IC50: 102.35 µg/mL), reducing power (A0.50: 92.70 µg/mL) and CUPRAC (A0.50: 13.56 µg/mL) assays. These results suggest that the antioxidant activity of the hydroalcoholic extract was comparable to common antioxidant additives in most of the tests, representing a good alternative.
Assuntos
Antioxidantes/farmacologia , Apiaceae/química , Flavonoides/farmacologia , Hidroxibenzoatos/farmacologia , Espectrometria de Massas por Ionização por Electrospray , Antioxidantes/química , Cromatografia Líquida de Alta Pressão , Ácidos Cumáricos/química , Ácidos Cumáricos/farmacologia , Flavonoides/química , Hidroxibenzoatos/química , Fenóis/análise , Compostos Fitoquímicos/química , Compostos Fitoquímicos/farmacologia , Extratos Vegetais/química , Espectrometria de Massas em TandemRESUMO
In the present work, reversed phase (RP) ultra-high-performance liquid chromatography (UHPLC) coupled to quadrupole-time-of-flight (QTOF) mass spectrometry in tandem has been used for the identification of the main phenolic compounds in the aerial parts of Daucus muricatus. The characterisation of the compounds was carried out taking into account retention time, mass accurate measurements, the generated molecular formulae and fragmentation pattern. These data were contrasted with literature and databases, as well as with those of authentic standards when possible. The proposed method provided tentative identiï¬cation of 30 phenolic and other polar compounds, including hydroxycinnamic acid derivatives, flavonoids and hydroxybenzoic acid derivatives. As a note, hydroxycinnamic acid derivatives were found to be the most diverse phenolic class of Daucus muricatus.
Assuntos
Apiaceae/química , Cromatografia de Fase Reversa/métodos , Componentes Aéreos da Planta/química , Polifenóis/análise , Polifenóis/química , Espectrometria de Massas em Tandem/métodos , Argélia , Cromatografia Líquida de Alta Pressão/métodos , Flavonoides/análise , Flavonoides/química , Hidroxibenzoatos/análise , Hidroxibenzoatos/química , Estrutura Molecular , Extratos Vegetais/química , Espectrometria de Massas por Ionização por Electrospray/métodosRESUMO
In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.
Assuntos
Cromatografia Líquida/métodos , Olea/química , Azeite de Oliva/química , Fenóis/análise , Óleos de Plantas/química , Espectrometria de Massas por Ionização por Electrospray/métodos , BrasilRESUMO
This review describes the olive oil production process to obtain extra virgin olive oil (EVOO) enriched in polyphenol and byproducts generated as sources of antioxidants. EVOO is obtained exclusively by mechanical and physical processes including collecting, washing, and crushing of olives, malaxation of olive paste, centrifugation, storage, and filtration. The effect of each step is discussed to minimize losses of polyphenols from large quantities of wastes. Phenolic compounds including phenolic acids, alcohols, secoiridoids, lignans, and flavonoids are characterized in olive oil mill wastewater, olive pomace, storage byproducts, and filter cake. Different industrial pilot plant processes are developed to recover phenolic compounds from olive oil byproducts with antioxidant and bioactive properties. The technological information compiled in this review will help olive oil producers to improve EVOO quality and establish new processes to obtain valuable extracts enriched in polyphenols from byproducts with food ingredient applications.