Abstract
ABSTRACTThe need for greener extraction procedures that are quick and efficient has prompted the evolution of pressurized hot water extraction (PHWE). Here, the extraction of flavonoids from Bidens pilosa was demonstrated using PHWE at 50°C, 100°C and 150°C. The extracts were analyzed on UPLC-qTOF-MS/MS and 28 flavonoids of different classes were identified. Further analysis of the data using principal component analysis revealed differential distribution patterns of the identified molecules. In overall, the extraction yield increased proportionately with increasing temperature. It can thus be deduced that PHWE is an excellent extraction method of flavonoids from plant tissues. Again, this study reiterates B. pilosa as a rich source of flavonoids.
Highlights
Plants have been known to be essential to life as they are rich in a wide variety of secondary metabolites that perform important biological functions (Atanasov et al, 2015)
pressurized hot water extraction (PHWE) of B. pilosa was conducted at temperatures of 50°C, 100°C and 150°C, a pressure of 1000 ± 200 psi maintained using the back-pressure valve and extraction solvent pumped at a flow rate of 5.0 ml/min for approximately 10 min
This study demonstrated PHWE of 28 flavonoid molecules from B. pilosa, an underutilized herbal and food plant found abundantly in South Africa and some tropical regions of the world
Summary
Plants have been known to be essential to life as they are rich in a wide variety of secondary metabolites that perform important biological functions (Atanasov et al, 2015). Bidens pilosa is an underutilized plant species widely distributed all over the world (Grombone-Guaratini, Silva-Brandão, Solferini, Semir, & Trigo, 2005; Tereza, Mansanares, Semir, & Solferini, 2006). It is a rich source of food for humans and animals in the tropics (Bairwa, Kumar, Sharma, & Roy, 2010; Bartolome, Villaseñor, & Yang, 2013). Some of its important biological activities include antimicrobial (Silva et al, 2014), anticancer and antipyretic (Sundararajan et al, 2006), anti-oxidative (Yang et al, 2006), anti-inflammatory and anti-allergic (Horiuchi & Seyama, 2008), antidiabetic (Lai et al, 2015) as well as many other beneficial activities as reviewed in other studies (Bairwa et al, 2010; Bartolome et al, 2013)
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