Abstract
Abstract The aim of this research was to investigate the chemical composition of Coreopsis tinctoria Nutt. fruits extract, to highlight the potential of ultrasound assisted extraction in the fast preparation of extracts rich in polyphenols using different solvents (55%, 78% and 96% hydrous ethanol) and to evaluate the antioxidant potential of formulated extracts. LC-MS/MS was used to characterize the ethanolic extract from Coreopsis tinctoria Nutt. dried fruits. The extract contains different flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin) and phenolic acids (chlorogenic acid, caffeic acid). Several parameters that could affect extraction efficiency were evaluated. Finally, this study focused on determination of plant extracts total phenolic content and their antioxidant capacity. The experimental results allowed the selection of the optimum operating parameters leading to the highest total polyphenolic content, expressed as gallic acid equivalents, and avoiding the degradation of phenolic compounds (ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1). A good relationship between total phenolic content and antioxidant capacity was obtained.
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Claims 4
Claim · model-written summary
Coreopsis fruit extract contained several named flavonoids.
- Taxon
- Coreopsis tinctoria Nutt.
Coreopsis tinctoriat0 - Organ / stage
- fruitst0
- Outcome
- flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The extract contains different flavonoids (marein, flavanomarein, quercetagetin-7-O-glucoside, okanin aurone, leptosidin, luteolin, apigenin)”
t0“Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation”
Claim · model-written summary
Coreopsis fruit extract contained chlorogenic and caffeic acids.
- Taxon
- Coreopsis tinctoria Nutt.Coreopsis tinctoriat0
- Organ / stage
- fruitst0
- Outcome
- phenolic acids (chlorogenic acid, caffeic acid)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phenolic acids (chlorogenic acid, caffeic acid).”
t0“Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation”
Claim · model-written summary
The selected extraction conditions gave the highest total polyphenolic content while avoiding phenolic degradation.
- Taxon
- Coreopsis tinctoria Nutt.Coreopsis tinctoriat0
- Organ / stage
- fruitst0
- Treatment
- ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1e0
- Outcome
- total polyphenolic contente0
- Direction
- higheste0
- Value
- 55%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The experimental results allowed the selection of the optimum operating parameters leading to the highest total polyphenolic content, expressed as gallic acid equivalents, and avoiding the degradation of phenolic compounds (ethanol 55%; extraction temperature 323.15 K, extraction time 30 min, liquid/solid ratio 20/1).”
t0“Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation”
Claim · model-written summary
Total phenolic content and antioxidant capacity had a good relationship.
- Taxon
- Coreopsis tinctoria Nutt.Coreopsis tinctoriat0
- Compound
- total phenolic contente0
- Outcome
- antioxidant capacitye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A good relationship between total phenolic content and antioxidant capacity was obtained.”
t0“Polyphenols in Coreopsis tinctoria Nutt. fruits and the plant extracts antioxidant capacity evaluation”