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Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization.

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Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization.

dc.contributor.author	Roselló Soto, Elena
dc.contributor.author	Martí Quijal, Francisco Juan
dc.contributor.author	Cilla Tatay, Antonio
dc.contributor.author	Munekata, Paulo E. S.
dc.contributor.author	Lorenzo, Jose M.
dc.contributor.author	Remize, Fabienne
dc.contributor.author	Barba Orellana, Francisco José
dc.date.accessioned	2019-03-25T08:43:43Z
dc.date.available	2019-03-25T08:43:43Z
dc.date.issued	2019
dc.identifier.citation	Roselló Soto, Elena Martí Quijal, Francisco Juan Cilla Tatay, Antonio Munekata, Paulo E. S. Lorenzo, Jose M. Remize, Fabienne Barba Orellana, Francisco Jose 2019 Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization. Molecules 24 4 797
dc.identifier.uri	http://hdl.handle.net/10550/69567
dc.description.abstract	The aim of this study was to assess the effect of temperature, solvent (hydroethanolic mixtures) and pH on the recovery of individual phenolic compounds from 'horchata' by-products. These parameters were optimized by response surface methodology and triple-TOF-LC-MS-MS was selected as the analytical tool to identify and quantify the individual compounds. The optimum extraction conditions were 50% ethanol, 35 °C and pH 2.5, which resulted in values of 222.6 mg gallic acid equivalents (GAE)/100 g dry matter and 1948.1 µM trolox equivalent (TE)/g of dry matter for total phenolic content (TPC) and trolox equivalent antioxidant capacity (TEAC), respectively. The extraction of phenolic compounds by the conventional solvent method with agitation was influenced by temperature (p = 0.0073), and more strongly, by the content of ethanol in the extraction solution (p = 0.0007) while the pH did not show a great impact (p = 0.7961). On the other hand, the extraction of phenolic acids was affected by temperature (p = 0.0003) and by ethanol amount (p < 0.0001) but not by the pH values (p = 0.53). In addition, the percentage of ethanol influenced notably the extraction of both 4-vinylphenol (p = 0.0002) and the hydroxycinnamic acids (p = 0.0039). Finally, the main individual phenolic extracted with hydroethanolic mixtures was 4-vinylphenol (303.3 μg/kg DW) followed by spinacetin3-O-glucosyl-(1→6)-glucoside (86.2 μg/kg DW) and sinensetin (77.8 μg/kg DW).
dc.relation.ispartof	Molecules, 2019, vol. 24, num. 4, p. 797
dc.subject	Nutrició
dc.subject	Orxata
dc.title	Influence of temperature, solvent and pH on the selective extraction of phenolic compounds from tiger nuts by-products: Triple-TOF-LC-MS-MS characterization.
dc.type	journal article	es_ES
dc.date.updated	2019-03-25T08:43:43Z
dc.identifier.doi	10.3390/molecules24040797
dc.identifier.idgrec	130492
dc.rights.accessRights	open access	es_ES