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DOI	10.1007/s12161-024-02651-4
	UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction
	Marcillo-Parra, Veronica; Tupuna-Yerovi, Diego Santiago; Molina, Maritza; Balladares, Karolay Abigail Hernandez; Ruales, Jenny
通讯作者	Tupuna-Yerovi, DS
来源期刊	FOOD ANALYTICAL METHODS
ISSN	1936-9751
EISSN	1936-976X
出版年	2024
英文摘要	This study evaluated the performance of two techniques - conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) - using different solvents (50% methanol, 50% ethanol, 70% acetone) for the extraction of phenolics from mango peel. For each mango peel extract (MPE), a further purification step was performed on an OASIS HLB 6 cc VAC-packed column. Subsequently, the phenolic compound profile was quantified using Ultra Performance Liquid Chromatography accoupled with a Photodiode Array (UPLC-PDA), and the antioxidant activity was also assessed. The results indicated that using 50% methanol as an extraction solvent yielded more significant phenolics, such as mangiferin, gallic acid, quercetin, and rutin. Additionally, the extracts obtained by UAE with different solvents showed a higher phenolic compound content, with mangiferin being the most predominant, mainly when methanol was used (222.34 mg/100 g DW) and higher antioxidant activity than extracts obtained by CSE, especially when acetone was used (364.00 +/- 13.00 mu mol Trolox/g DW). Overall, the results indicate the potential use of these mango by-products as a source of natural ingredients for the development of functional food.
英文关键词	Mango (Mangifera indica L) Ultrasound-assisted extraction Mangiferin Antioxidant activity UPLC-PDA
类型	Article ; Early Access
语种	英语
收录类别	SCI-E
WOS记录号	WOS:001280245400001
WOS关键词	MANGIFERA-INDICA L. ; BIOACTIVE COMPOUNDS ; ANTIOXIDANT ACTIVITY ; BY-PRODUCTS ; QUANTIFICATION ; POLYPHENOLS ; COMPONENTS ; CAPACITY ; KERNEL ; RAW
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/403749
推荐引用方式 GB/T 7714	Marcillo-Parra, Veronica,Tupuna-Yerovi, Diego Santiago,Molina, Maritza,et al. UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction[J],2024.
APA	Marcillo-Parra, Veronica,Tupuna-Yerovi, Diego Santiago,Molina, Maritza,Balladares, Karolay Abigail Hernandez,&Ruales, Jenny.(2024).UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction.FOOD ANALYTICAL METHODS.
MLA	Marcillo-Parra, Veronica,et al."UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction".FOOD ANALYTICAL METHODS (2024).