Abstract
Pistacia lentiscus L. is a Mediterranean shrub known for its health promoting effects attributed to a large extent to polyphenols accumulated in all parts of the plant. Microwave-assisted extraction is a green extraction technique enabling fast and effective isolation of plant polyphenols. Therefore, the aim of this research was to optimize the microwave-assisted extraction of polyphenols from Pistacia lentiscus L. leaves and fruit in terms of temperature, extraction time and microwave power and to evaluate their polyphenolic profile by UPLC/ESI-MS2 and antioxidant capacity by ORAC assay. Optimal extraction conditions for leaf polyphenols were 69 °C, 512 W and 12 min, while for fruit were slightly more intensive—75 °C, 602 W and 15 min. Obtained total phenolic content in leaves and fruit was similar to that obtained after 30 min of the heat-reflux method. The polyphenolic profile of extracts included 34 compounds, with myricetin glycosides being the most abundant compounds among flavonoids in Pistacia lentiscus L. leaves and fruit and gallic acid and its derivates among the phenolic acids. ORAC assay showed higher antioxidant capacity for Pistacia lentiscus L. leaves extract than for fruit, which is in correlation with their respective phenolic content.
Highlights
Pistacia lentiscus L. is an evergreen shrub belonging to the family Anacardiaceae, widespread in the Mediterranean area
Our results showed that myricetin rhamnoside is the most abundant phenolic compound in Pistacia lentiscus L. leaves, present in concentrations of
Differences were observed between favorable extraction conditions for leaves and fruit, as optimal extraction conditions for fruit were more intensive in terms of temperature and irradiation time than for leaves
Summary
Pistacia lentiscus L. is an evergreen shrub belonging to the family Anacardiaceae, widespread in the Mediterranean area. All parts of the plant, including leaves, fruit, root and stems have been used in folk medicine since ancient times, due to their health benefit effects, especially as diuretics and for treatment of hypertension [2]. All those positive effects can be attributed to Pistacia lentiscus L. composition comprising essential oils, fatty acids and polyphenols [3]. Recent studies have shown that all parts of Pistacia lentiscus L. present a rich source of phenolic acids and flavonoids, mainly represented by hydroxybenzoic acids and flavonols [4,5] These compounds are to a large extent responsible for Pistacia lentiscus L. antioxidant activity.
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