Evaluation of total antioxidant potential of Pistacia lentiscus var. chia leaves extracts using UHPLC-HRMS
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- 作者：Ariana Bampoulia ; Konstantina Kyriakopouloua ; kkyriakop@central.ntua.gr" class="auth_mail" title="E-mail the corresponding author ; Georgios Papaefstathioub ; Vasiliki Loulia ; Nektarios Aligiannisb ; Kostis Magoulasa ; Magdalini Krokidaa
- 关键词：Antioxidants ; Flavonoids ; Mastic tree ; Microwave Assisted Extraction ; Phenolics ; Soxhlet extraction ; Ultrasound Assisted Extraction
- 刊名：Journal of Food Engineering
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：167
- 期：part_PA
- 页码：25-31
- 全文大小：505 K
文摘
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Drying affects the AAR and TPC of mastic tree leaves while results to higher TFC.
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MAE water extracts showed the highest yield for both fresh and freeze dried leaves.
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UAE water extracts showed the highest AAR, while SE water extracts the highest TPC.
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UAE ethanol extracts claim the highest TFC followed by SE ethanol extracts.
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UHPLC analysis showed that fresh mastic leave water extracts are rich in flavonoids.