Evaluation of antioxidant capacities and phenolic profiles in Tilia cordata fruit extracts: A comparative study to determine the efficiency of traditional hot water infusion method

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dc.contributor.authorCittan M.
dc.contributor.authorAltuntaş E.
dc.contributor.authorÇelik A.
dc.date.accessioned2024-07-22T08:09:31Z
dc.date.available2024-07-22T08:09:31Z
dc.date.issued2018
dc.description.abstractHerbal infusions are a common practice among people. Making a hot water infusion is the simplest way to extract the medicinal properties of a plant. One of the most frequently used plants for this purpose is linden. Antioxidants (especially phenolic compounds) may also enhance the immune system and reduce the risk of cancer and infections such as colds, a frequent medicinal use for this species. In this work, ultrasound-assisted extraction (UAE) method and infusion extraction (IE) technique using only water as the extractant were carried out comparatively for the extraction of phenolic compounds from Tilia cordata fruits to evaluate the efficiency of the hot water infusion technique. Both extracts obtained with IE and UAE techniques were initially screened for their total phenolic contents (TPCs) and total antioxidant capacities (TACs) via Folin-Ciocalteu and CUPRAC methods, respectively. TPCs of the extracts obtained with IE and UAE were found as 58.86 ± 21.51 and 111.84 ± 13.99 mg gallic acid equivalent (GAE)/g dry sample, respectively. Furthermore, TACs of the extracts obtained with IE and UAE were calculated as 82.99 ± 13.13 and 197.52 ± 12.69 mg trolox equivalent (TE)/g dry sample, respectively. Subsequently, 31 phenolic compounds in the same extracts were scanned by liquid chromatography-electrospray tandem mass spectrometry (LC–MS/MS) method. Among phenolics, 24 compounds were quantitatively determined with protocatechuic acid as the dominant one (1723.1–2183.5 μg/g dry sample). Consequently, the traditional hot water infusion which can be easily applied at home was considered to be a comparatively effective method for the extraction of phenolic compounds from Tilia cordata fruits. © 2018 Elsevier B.V.
dc.identifier.DOI-ID10.1016/j.indcrop.2018.06.044
dc.identifier.issn09266690
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14860
dc.language.isoEnglish
dc.publisherElsevier B.V.
dc.subjectTilia cordata
dc.subjectAntioxidants
dc.subjectEfficiency
dc.subjectFruits
dc.subjectLiquid chromatography
dc.subjectMass spectrometry
dc.subjectPhenols
dc.subjectUltrasonic applications
dc.subjectWater
dc.subjectAntioxidant capacity
dc.subjectCUPRAC method
dc.subjectElectrospray tandem mass spectrometry
dc.subjectFolin-ciocalteu method
dc.subjectHot water
dc.subjectLiquid chromatography electrospray
dc.subjectLiquid chromatography-electrospray tandem mass spectrometry
dc.subjectPhenolic compounds
dc.subjectPhenolic content
dc.subjectTilia cordata fruit
dc.subjectantioxidant
dc.subjectcomparative study
dc.subjectefficiency measurement
dc.subjectextraction method
dc.subjectfruit
dc.subjectliquid chromatography
dc.subjectmass spectrometry
dc.subjectnumerical method
dc.subjectphenolic compound
dc.subjectExtraction
dc.titleEvaluation of antioxidant capacities and phenolic profiles in Tilia cordata fruit extracts: A comparative study to determine the efficiency of traditional hot water infusion method
dc.typeArticle

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