A new and highly efficient source of t-resveratrol: Cephalaria Syriaca (L.) Roem. & Schult.

NURALIN L., Taşdemir C.

Food Chemistry, cilt.460, 2024 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 460
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.foodchem.2024.140790
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Caffeic acid, Cephalaria syriaca, Supercritical extraction, ultrasonic assisted extraction, T-resveratrol
  • Gazi Üniversitesi Adresli: Evet

Özet

Recently, interest in bioactive plant compounds has increased due to their properties in preventing and treating diseases like cancer and neurodegenerative disorders. In this study, caffeic acid and t-resveratrol were extracted from Cephalaria syriaca seeds using ultrasonic assisted extraction (UAE) and supercritical carbon dioxide (Sc-CO2) extraction methods. Independent variables were temperature (40, 60, 80 °C), pressure (130, 215, and 300 bar), and co-solvent ratio (ethanol v/v (3.0, 6.5, 10.0%)) were selected. While extraction process conditions were optimized using response surface methodology, polyphenols were determined by an HPLC system. As a result of the Sc-CO2 experimental studies, maximum caffeic acid (88.75 ± 1.71 μg/g dw) was obtained at 80 °C, 130 bar, and 10% ethanol conditions and maximum t-resveratrol (2949.45 ± 51.78 μg/g dw) was obtained at 60 °C, 130 bar, and 6.5% ethanol conditions. The results of the UAE method were found to be 76.21 ± 2.40 μg/g dw caffeic acid and 4629 ± 123.2 μg/g dw t-resveratrol.