Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC-ESI-MS/MS

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Bouhafsoun A., Yilmaz M. A., Boukeloua A., Temel H., Kaid Harche M.

FOOD SCIENCE AND TECHNOLOGY, cilt.38, ss.242-247, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1590/fst.19917
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.242-247
  • Anahtar Kelimeler: Chamaerops humilis L., LC-ESI-MS/MS, phenolic compounds, chemical composition, extracts, CHEMICAL PROFILE, INHIBITION, PLANTS, CELLS
  • Yozgat Bozok Üniversitesi Adresli: Hayır

Özet

In this study, heated reflux extraction method has been used to identify the phenolic compounds from C. humilis var. argentea leaflets, rachis and fruits. Extractions were performed in both ultrapure water and 80% methanol solvents. The efficiency of procedures was determined in terms of the quality and quantity of phenolic acids and flavonoids identified. Chamaerops extracts have been characterized by high concentrations of phenolic compounds, which play a crucial role in protection against various diseases. LC-MS/MS was used to determine the chemical profile of various extracts obtained from Chamaerops. The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids. In addition, nine minor acidic components were identified. On the other hand, rutin and hesperidin were found to be the major flavonoids. The methanol extract was shown as being the most efficient to identify phenolic compounds in C. humilis.