Melini Valentina, Melini Francesca, Comendador Francisco Javier
CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy.
Antioxidants (Basel). 2023 Jun 29;12(7):1360. doi: 10.3390/antiox12071360.
The accurate quantification of phenolic compounds (PCs) in foods has become mandatory for a reliable estimation of PCs dietary intake. However, the extraction step of these molecules from the food matrix is a challenging and complex task. To manage the current lack of an official or generally accepted procedure for the recovery of phenolics, the application of statistical and mathematical tools, such as the response surface methodology (RSM), that allow the optimization of extraction parameters and the acquisition of the best output, has become the analytical approach of choice. The aim of this study was to apply an RSM-optimized ultrasound-assisted procedure to extract phenolic compounds from artichoke ( L. var. (L.) Hegi, cultivar "Campagnano") heads. The effect of extraction time, temperature, and solvent-to-sample ratio on the profile and content of phenolic acids and flavonoids was investigated. The total phenolic content was 488.13 ± 0.56 mg GAE 100 g dry matter (dm) and total flavonoid content was 375.03 ± 1.49 mg CAT 100 g dm when the optimum extraction conditions were set. The HPLC analysis showed that caffeoylquinic acid derivatives (i.e., cynarin and 1,5--dicaffeoylquinic acid) were the main compounds in globe artichokes. Caffeic and -coumaric acids were also identified. In regard to flavonoids, only the flavone luteolin-7--glucoside was identified.
准确量化食品中的酚类化合物（PCs）对于可靠估计PCs的膳食摄入量而言已成为必要要求。然而，从食品基质中提取这些分子的步骤是一项具有挑战性且复杂的任务。为解决目前缺乏官方或普遍认可的酚类物质回收程序这一问题，应用统计和数学工具，如响应面法（RSM），以优化提取参数并获得最佳结果，已成为首选的分析方法。本研究的目的是应用经RSM优化的超声辅助程序从洋蓟（L. var. (L.) Hegi，品种“坎帕尼亚诺”）头中提取酚类化合物。研究了提取时间、温度和溶剂与样品比例对酚酸和黄酮类化合物的分布及含量的影响。设定最佳提取条件时，总酚含量为488.13±0.56 mg GAE/100 g干物质（dm），总黄酮含量为375.03±1.49 mg CAT/100 g dm。高效液相色谱分析表明，咖啡酰奎尼酸衍生物（即绿原酸和1,5 - 二咖啡酰奎尼酸）是球形洋蓟中的主要化合物。还鉴定出了咖啡酸和对香豆酸。关于黄酮类化合物，仅鉴定出了黄酮木犀草素 - 7 - 葡萄糖苷。
