Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

Zilin Wang; Yang Tian; Yang Tian; Yang Tian; Yang Tian; Yang Tian; Min Yang; Junyan Yang; Yifan Wang; Liang Tao; Liang Tao; Liang Tao; Liang Tao; Jun Sheng; Jun Sheng; Jun Sheng; Jun Sheng; Chongying Shi

doi:10.3389/fnut.2024.1405128

Frontiers in Nutrition (Aug 2024)

Extraction of phenolic compounds from Moringa oleifera Lam. leaves with ultrasonic-assisted deep eutectic solvents

Zilin Wang,
Yang Tian,
Yang Tian,
Yang Tian,
Yang Tian,
Yang Tian,
Min Yang,
Junyan Yang,
Yifan Wang,
Liang Tao,
Liang Tao,
Liang Tao,
Liang Tao,
Jun Sheng,
Jun Sheng,
Jun Sheng,
Jun Sheng,
Chongying Shi

Affiliations

Zilin Wang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yang Tian: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yang Tian: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Yang Tian: Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
Yang Tian: Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China
Yang Tian: Puer University, Puer, China
Min Yang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Junyan Yang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Yifan Wang: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Liang Tao: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Liang Tao: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Liang Tao: Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
Liang Tao: Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China
Jun Sheng: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China
Jun Sheng: National Research and Development Professional Center for Moringa Processing Technology, Yunnan Agricultural University, Kunming, China
Jun Sheng: Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming, China
Jun Sheng: Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming, China
Chongying Shi: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China

DOI: https://doi.org/10.3389/fnut.2024.1405128
Journal volume & issue: Vol. 11

Abstract

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BackgroundIn this study, deep eutectic solvents (DESs) combined with ultrasound-assisted extraction (UAE) were used to extract bioactive compounds from the leaves of Moringa oleifera Lam.MethodsThe FT-IR method was used to analyze the structural characteristics of the DESs, and the extraction efficiencies of the DESs for total phenolic content (TPC) and total flavonoid content (TFC) were evaluated. The stability of the extracts under high temperature and UV radiation was assessed, and their antioxidant activity was investigated after undergoing in vitro simulated digestion.ResultsThe results show that the seven DESs extracted more TPC and TFC than did the 70% ethanol (36.27 ± 1.58 mg GAE/g, 23.09 ± 1.47 mg RT/g), and the extraction process of UAE-DES was optimized by selecting choline chloride: citric acid as the DES solvent, which has the highest extraction of TPC (86.92 ± 1.34 mg GAE/g) and TFC (49.73 ± 0.85 mg RT/g). The stability results indicated that the DES phenolic extracts were less stable when exposed to high temperature and UV radiation, indicating that DES extracts have better bioactivity. Moreover, after in vitro simulated digestion, the DES extract shows a higher DPPH free radical scavenging capacity (12.79 ± 3.88 mmol Trolox/g of DES extracts, 6.99 ± 4.02 mmol Trolox/g of ethanol extracts) and ferric ion reducing antioxidant power (62.61 ± 1.71 mmol Trolox/g of DES extracts, 55.07 ± 1.66 mmol Trolox/g of ethanol extracts) than ethanol extracts.ConclusionThis study confirmed that DESs are a new and environmentally friendly solvent that can be used for the extraction of phenolic compounds.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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