萃取溶剂对海松皮生物特性的影响

Q3 Agricultural and Biological Sciences International Journal of Food Studies Pub Date : 2022-04-18 DOI:10.7455/ijfs/11.1.2022.a5
Inés Mármol, C. Vieito, V. Andreu, A. Levert, A. Amiot, C. Bertrand, M. Rodríguez-Yoldi, Joana Santos, M. Vaz-Velho
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引用次数: 1

摘要

海松树皮(Pinus pinaster Aiton subsp.atlantica)富含多酚,具有已知的有益于人体健康的生物活性。然而,树皮提取物的生物活性取决于提取的多酚的类型,而这些提取物的特性取决于几个因素,如使用的溶剂类型。提取溶剂对提取物的组成以及因此对提取物的性质的影响已经被描述得很差。因此,在本研究中,评估了提取溶剂(水、乙醇和乙醇-水(50/50 v/v%))对棘皮云杉树皮样品的抗菌和抗癌性能的影响。还对不同提取物进行了LC-DAD-MS分析,以研究其多酚成分。结果表明,在预测树皮提取物的使用时,必须仔细选择提取溶剂,因为乙醇和水乙醇提取物显示出最大的抗菌活性,而水提取物显示出增强的抗癌性能。
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Influence of extraction solvent on the biological properties of maritime pine bark (Pinus pinaster)
Maritime pine bark (Pinus pinaster Aiton subsp. atlantica) is rich in polyphenols with known bioactive properties which are beneficial for human health. However, biological activities of bark extracts depend on the type of polyphenols extracted and the characteristics of these extractives depend on several factors such as the type of solvents used. The influence of the extraction solvent on the composition and consequently on the properties of the extracts has been poorly described. Thus, in this study the influence of the extraction solvent (water, ethanol and ethanol-water (50/50 v/v%)) on the antibacterial and anticancer properties of P. pinaster bark samples were evaluated. LC-DAD-MS profiling of the different extracts was also carried out to study their polyphenol composition. Results show that extraction solvent must be carefully chosen with respect to foreseeing use of bark extracts, since ethanolic and hydroethanolic extracts displayed the greatest antibacterial activity whereas water extracts showed increased anticancer properties.
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来源期刊
International Journal of Food Studies
International Journal of Food Studies Agricultural and Biological Sciences-Food Science
CiteScore
2.10
自引率
0.00%
发文量
33
审稿时长
24 weeks
期刊介绍: he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.
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