Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition.

Federica Turrini,Massimo Grilli,Raffaella Boggia,Dario Donno,Gabriele Loris Beccaro,Anna Pittaluga,Paola Zunin

doi:10.3390/foods9101343

Federica Turrini, Massimo Grilli + Show 5 more

Open Access

https://doi.org/10.3390/foods9101343

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Abstract

The use of herbal food supplements, as a concentrate form of vegetable extracts, increased so much over the past years to count them among the relevant sources of dietetic polyphenols. Bud-derivatives are a category of botanicals perceived as a “new entry” in this sector since they are still poorly studied. Due to the lack of a manufacturing process specification, very different products can be found on the market in terms of their polyphenolic profile depending on the experimental conditions of manufacturing. In this research two different manufacturing processes, using two different protocols, and eight species (Carpinus betulus L., Cornus mas L., Ficus carica L., Fraxinus excelsior L., Larix decidua Mill., Pinus montana Mill., Quercus petraea (Matt.) Liebl., Tilia tomentosa Moench), commonly used to produce bud-derivatives, have been considered as a case study. An untargeted spectroscopic fingerprint of the extracts, coupled to chemometrics, provide to be a useful tool to identify these botanicals. The targeted phytochemical fingerprint by HPLC provided a screening of the main bud-derivatives polyphenolic classes highlighting a high variability depending on both method and protocol used. Nevertheless, ultrasonic extraction proved to be less sensitive to the different extraction protocols than conventional maceration regarding the extract polyphenolic profile.

Highlights

In recent decades, food supplements have an important impact on the consumers showing a significant expectation for their health and well-being [1]
The quality control of vegetal material is critical both if the botanical product is to be used as a drug or as an herbal food supplement
For consumer safety and the protection of who operate in this industrial field, quality control should be applied throughout the different processing steps, from the raw material to the final product

Summary

Introduction

Food supplements have an important impact on the consumers showing a significant expectation for their health and well-being [1]. They are concentrated sources of nutrients or bioactive compounds endowed with nutritional or physiological effects and, due to their presumed health benefits, they can supplement the common diet [2,3]. The interest in herbal food supplements (botanicals) is exponentially grown and the relative market has increased in all the world [4]. Of the Italian population is considered “regular” consumer of these herbal products, as highlighted from the recent European PlantLibra The wide range of herbal food supplements on the market and the

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