Ultrasonically-Assisted and Conventional Extraction from <i>Erodium Glaucophyllum</i> Roots Using Ethanol:Water Mixtures: Phenolic Characterization, Antioxidant, and Anti-Inflammatory Activities
Francisco J. Barba,
Cristina Alcántara,
Radhia Abdelkebir,
Christine Bäuerl,
Gaspar Pérez-Martínez,
Jose M. Lorenzo,
María Carmen Collado,
Jose V. García-Pérez
Affiliations
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
Cristina Alcántara
Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain
Radhia Abdelkebir
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
Christine Bäuerl
Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain
Gaspar Pérez-Martínez
Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain
Jose M. Lorenzo
Centro Tecnológico de la Carne de Galicia, Adva. Galicia n°4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
María Carmen Collado
Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Av. Agustin Escardino 7, 46980 València, Spain
Jose V. García-Pérez
Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Cami de Vera s/n, 46022 Valencia, Spain
The paper presents experimental results concerning the ultrasonically-assisted extraction of bioactive compounds from Erodium glaucophyllum roots. A comparison with conventional methodology is presented, and thereby the phytochemical composition and the antioxidant and anti-inflammatory activities of extracts are evaluated. The phenolic profile of Erodium extracts was analyzed by TOF–LC–MS–MS. The identification of phenolic compounds revealed that the major component was (+)-gallocatechin in the aqueous extracts obtained for the different extraction methodologies. The highest quantity of phenolic compounds and antioxidant capacity was found in the hydroethanolic extract obtained by conventional extraction (29.22–25.50 mg GAE/g DM; 21.174 mM Trolox equivalent). The highest content of carotenoids, varying from 0.035 to 0.114 mg/g dry matter, was reached by ultrasonic-assisted extraction. Furthermore, Erodium extracts showed a potent inhibition of the inflammatory reaction by means of the inhibition of tumor necrosis factor-alpha (TNF-α). The extracts obtained when ultrasound extraction was combined with ethanol:water (50:50, v/v) presented the greatest inhibition (92%).
