Impact of different extraction methods on composition and functional properties of Filipendula ulmaria extract

abstract

English

The health benefits and ability to replace synthetic analogues have propelled natural extracts into the spotlight. As a result, there has been a substantial boom in their utilization across various industries, particularly in the food sector, which has experienced a notable increase in their adoption. One of these extracts that´s being studied for its beneficial effects is that of Filipendula ulmaria, which has been shown to have potential antioxidant, antimicrobial and anti-inflammatory effects. In addition to the health beneficial effects mentioned above, this extract can also serve as a carrier of sensory active substances, which may make it an interesting additive in various food products. However, the problem with these extracts is that the content of the active compounds and the associated beneficial effects vary with different extraction parameters. For this reason, an optimization experiment was performed to find the extraction method that gives the best results in terms of active compounds content and antioxidant and antimicrobial activity. The experiment was designed and realized using two extraction methods - maceration and ultrasound assisted maceration with several optimization parameters – different extraction reagents (ethanol, hexane, water), solid:solvent ratio (1:1–1:10), extraction time (15 minutes–24 hours) and extraction temperature (20–90 °C). The extracts were analyzed by HS-SPME-GC-MS for their aroma active compounds content, antioxidant activity was measured by ABTS and DPPH assays, total phenolic content (TPC) was determined by Folin-Ciocalteu method and antimicrobial activity against three microorganisms – gram-negative Escherichia coli, gram-positive Bacillus cereus and yeast Candida glabrata, was tested by agar well diffusion method and broth dilution method. Based on the results of all the analyses, ultrasound assisted maceration under the following conditions was selected as the most suitable for obtaining an extract with an ideal composition in terms of active substances: 40% ethanol at a solid:solvent ratio of 1:5, 60 °C for 90 min.

Filipendula ulmaria, aroma compounds, antioxidants, antimicrobial activity

RYCHETSKÝ, M.; VÍTOVÁ, E.

15. 9. 2023

University of Chemistry and Technology, Prague

Prague

978-80-7592-204-5

Book of abstracts 9th International Conference on CHEMICAL REACTIONS IN FOODS IX (CRF 2023), September 13–15, 2023 Prague, Czech Republic

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https://crf2023.eu/pdf/BoA%20CRF%202023_final%20web.pdf