Phenolic content and antioxidant activities of Vitis vinifera L. leaf extracts obtained by conventional solvent and micr
- PDF / 2,624,809 Bytes
- 14 Pages / 595.276 x 790.866 pts Page_size
- 26 Downloads / 215 Views
ORIGINAL PAPER
Phenolic content and antioxidant activities of Vitis vinifera L. leaf extracts obtained by conventional solvent and microwave‑assisted extractions Kenza Djemaa‑Landri1 · Sabrina Hamri‑Zeghichi1 · Josep Valls2 · Stéphanie Cluzet2 · Richard Tristan2 · Nawel Boulahbal1 · Nabil Kadri1,3 · Khodir Madani4 Received: 15 April 2020 / Accepted: 3 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Grapevine leaves are used in the cuisines in the countries surrounding the Mediterranean and in folk medicine. They contain a huge amount of phenolic constituents. To optimize the extraction of bioactive compounds present in grapevine leaves, two methods of extraction were compared: conventional solvent extraction (CSE) and microwave-assisted extraction (MAE). The optimal extraction conditions in term of total phenolic content (TPC) were determined using a Box–Behnken design (BBD) from leaves of Vitis vinifera L. cv. Le tizourine Bou Afraraet. Optimal extraction conditions for CSE was 29% concentration of ethanol (v/v), 30.96 min extraction time, and 72:1 liquid-to-solid ratio (mL:g), at 37.5 °C. For MAE it was 34% concentration of ethanol(v/v), 474 W microwave power, 47 s irradiation time and 40:1 liquid-to-solid ratio (mL:g). Both extracts obtained by optimized MAE and CSE processes were compared in terms of total flavonoid content (TFC) and antioxidant activities (DPPH, ORAC, PFRAP and ICA). The MAE extract exhibited highest phenolic content and antioxidant activities. Moreover, phenolic compounds from leaves of Vitis vinifera L. cv. Ahmar-Bou-Amar were extracted following MAE optimal conditions and compared to Le tizourine Bou Afraraet extract. In addition to TPC and antioxidant activities, phenolic constituents were determined using HPLC–DAD-IT-MS and UPLC-QqQ-MS/MS. A total of sixteen phenolic compounds were identified and quantified including two phenolic acids, seven flavonols, three flavanols and four stilbenes. The obtained data revealed that the leaves of two native Algerian grapevines are rich in bioactive constituents, and can constitute by-products with added-value for food supplements.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00596-w) contains supplementary material, which is available to authorized users. * Nabil Kadri [email protected] 1
Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia, Algeria
2
Faculté des Sciences Pharmaceutiques, Unité de Recherche Œnologie EA 4577, USC 1366 INRAE, Equipe Molécules d’Intérêt Biologique (MIB) ‑ ISVV, Univ. Bordeaux, 33882 Villenave d’Ornon Cedex, France
3
Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre, Université de Bouira, 10000 Bouira, Algeria
4
Centre National de Recherche en Technologie de l’Agroalimentaire (CRTAA), Bejaia, 06000 Bejaia, Algeria
13
Vol.:
Data Loading...
