LAPSE:2020.1073v1
Published Article
LAPSE:2020.1073v1
Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves
Maja Repajić, Ena Cegledi, Valentina Kruk, Sandra Pedisić, Fırat Çınar, Danijela Bursać Kovačević, Ivanka Žutić, Verica Dragović-Uzelac
October 26, 2020
This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1−4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.
Keywords
accelerated solvent extraction, carotenoids, chlorophylls, HPLC, nettle leaves, ORAC, polyphenols, Urtica dioica L.
Suggested Citation
Repajić M, Cegledi E, Kruk V, Pedisić S, Çınar F, Bursać Kovačević D, Žutić I, Dragović-Uzelac V. Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves. (2020). LAPSE:2020.1073v1
Author Affiliations
Repajić M: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Cegledi E: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Kruk V: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Pedisić S: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Çınar F: Faculty of Engineering, University of Mersin, Çiftlikköy Kampüsü, 33343 Yenişehir, Mersin, Turkey [ORCID]
Bursać Kovačević D: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia [ORCID]
Žutić I: Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
Dragović-Uzelac V: Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Journal Name
Processes
Volume
8
Issue
7
Article Number
E803
Year
2020
Publication Date
2020-07-09
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr8070803, Publication Type: Journal Article
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LAPSE:2020.1073v1
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doi:10.3390/pr8070803
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Oct 26, 2020
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Oct 26, 2020
 
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Calvin Tsay
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