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Microwave‐assisted extraction of edible Cicerbita alpina shoots and its LC‐MS phenolic profile
Author(s) -
Alexandru Lavinia,
Pizzale Lorena,
Conte Lanfranco,
Barge Alessandro,
Cravotto Giancarlo
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6082
Subject(s) - chemistry , gallic acid , rutin , extraction (chemistry) , flavonoid , phytochemical , chromatography , quercetin , solvent , mass spectrometry , methanol , phenols , polyphenol , electrospray ionization , organic chemistry , antioxidant , biochemistry
BACKGROUND Crude extracts obtained from the edible shoots of Cicerbita alpina using microwave‐assisted extraction have been qualitatively profiled by liquid chromatography coupled with an ion trap mass spectrometry detector and an electrospray ionization interface ( LC / ESI‐MS 3 ) for their phenolic content. The main challenge of the present investigation was to create a working strategy designed to obtain a rich phenolic profile despite the limited amount of starting plant material and phytochemical data available.RESULTS The best extraction conditions (temperature 90 °C; time 5 min; solvent methanol:water 50:50; sample weight 3 g) were achieved using a full factorial 2 4 experimental design. Fifteen compounds, including flavonoid conjugates and phenolic acid derivatives, were detected and tentatively identified. The total phenolic content varied from 93.58 mg g −1 gallic acid equivalents ( GAE ), for the cultivated plant to 10.54 mg g −1 GAE for the wild one, whereas the total flavonoid content varied from 145.00 mg g −1 rutin for the cultivated plant to 25.22 mg g −1 rutin for the wild one.CONCLUSION A total of 11 compounds are herein reported, for the first time, as coming from this plant source. © 2013 Society of Chemical Industry