HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods

Detalhes bibliográficos
Autor(a) principal: SHANG,Ya-Fang
Data de Publicação: 2022
Outros Autores: ZHANG,Tian-Hua, THAKUR,Kiran, ZHANG,Jian-Guo, CESPEDES-ACUÑA,Carlos Leonardo Armando, WEI,Zhao-Jun
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101286
Resumo: Abstract The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.
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spelling HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methodsLycium barbarummealHPLC-MS/MSphenolic compoundsantioxidantAbstract The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101286Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.71022info:eu-repo/semantics/openAccessSHANG,Ya-FangZHANG,Tian-HuaTHAKUR,KiranZHANG,Jian-GuoCESPEDES-ACUÑA,Carlos Leonardo ArmandoWEI,Zhao-Juneng2022-08-16T00:00:00Zoai:scielo:S0101-20612022000101286Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-16T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
title HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
spellingShingle HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
SHANG,Ya-Fang
Lycium barbarum
meal
HPLC-MS/MS
phenolic compounds
antioxidant
title_short HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
title_full HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
title_fullStr HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
title_full_unstemmed HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
title_sort HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods
author SHANG,Ya-Fang
author_facet SHANG,Ya-Fang
ZHANG,Tian-Hua
THAKUR,Kiran
ZHANG,Jian-Guo
CESPEDES-ACUÑA,Carlos Leonardo Armando
WEI,Zhao-Jun
author_role author
author2 ZHANG,Tian-Hua
THAKUR,Kiran
ZHANG,Jian-Guo
CESPEDES-ACUÑA,Carlos Leonardo Armando
WEI,Zhao-Jun
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv SHANG,Ya-Fang
ZHANG,Tian-Hua
THAKUR,Kiran
ZHANG,Jian-Guo
CESPEDES-ACUÑA,Carlos Leonardo Armando
WEI,Zhao-Jun
dc.subject.por.fl_str_mv Lycium barbarum
meal
HPLC-MS/MS
phenolic compounds
antioxidant
topic Lycium barbarum
meal
HPLC-MS/MS
phenolic compounds
antioxidant
description Abstract The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101286
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101286
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.71022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
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