The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture
Polyphenol extracts from Moringa oleifera leaves (MoL) were obtained with a glycerol-based low-transition temperature mixture (LTTM) and a combination of LTTM with 2-hydroxypropyl β-cyclodextrin (HP-β-CD). The extracts were maintained at 4, 22 and 50 °C for 18 days and the antiradical activity (AAR)...
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doaj-6fb004f42781400293dbe488d2de19232020-11-24T20:57:17ZengSciendoNova Biotechnologica et Chimica1338-69052018-07-01171293710.2478/nbec-2018-0003nbec-2018-0003The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixtureKarageorgou Ioanna0Grigorakis Spyros1Lalas Stavros2Makris Dimitris P.3School of Environment, University of the Aegean, Mitr. Ioakim Street, Myrina – 81400, Lemnos, GreeceFood Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (M.A.I.Ch.), International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), P.O. Box 85, Chania – 73100, GreeceDepartment of Food Technology, Technological Educational Institute (T.E.I.) of Thessaly, N. Temponera Street, Karditsa – 43100, GreeceSchool of Environment, University of the Aegean, Mitr. Ioakim Street, Myrina – 81400, Lemnos, GreecePolyphenol extracts from Moringa oleifera leaves (MoL) were obtained with a glycerol-based low-transition temperature mixture (LTTM) and a combination of LTTM with 2-hydroxypropyl β-cyclodextrin (HP-β-CD). The extracts were maintained at 4, 22 and 50 °C for 18 days and the antiradical activity (AAR) was recorded to detect modifications in the antioxidant activity of the extracts. AAR displayed a constant decline at every temperature tested, following pseudo first-order kinetics and the decay constants suggested that the presence of HP-β-CD had a protective action, slowing down AAR decline. The analysis of the polyphenolic profiles using liquid chromatography-diode array-mass spectrometry revealed that after storage for 18 days at 50 °C, the major quercetin glycosides occurring in MoL were extensively degraded. Based on the detection of protocatechuic acid in the stored extracts, putative pathways of flavonol glycoside degradation were proposed. It was concluded that the decomposition of these components was mainly responsible for the AAR decline observed.http://www.degruyter.com/view/j/nbec.2018.17.issue-1/nbec-2018-0003/nbec-2018-0003.xml?format=INTAntiradical activity2-hydroxypropyl β-cyclodextrinLow-transition temperature mixturesMoringa oleiferaPolyphenols |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Karageorgou Ioanna Grigorakis Spyros Lalas Stavros Makris Dimitris P. |
spellingShingle |
Karageorgou Ioanna Grigorakis Spyros Lalas Stavros Makris Dimitris P. The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture Nova Biotechnologica et Chimica Antiradical activity 2-hydroxypropyl β-cyclodextrin Low-transition temperature mixtures Moringa oleifera Polyphenols |
author_facet |
Karageorgou Ioanna Grigorakis Spyros Lalas Stavros Makris Dimitris P. |
author_sort |
Karageorgou Ioanna |
title |
The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture |
title_short |
The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture |
title_full |
The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture |
title_fullStr |
The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture |
title_full_unstemmed |
The effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from Moringa oleifera Lam leaf extracts in a natural low-transition temperature mixture |
title_sort |
effect of 2-hydroxypropyl β-cyclodextrin on the stability of polyphenolic compounds from moringa oleifera lam leaf extracts in a natural low-transition temperature mixture |
publisher |
Sciendo |
series |
Nova Biotechnologica et Chimica |
issn |
1338-6905 |
publishDate |
2018-07-01 |
description |
Polyphenol extracts from Moringa oleifera leaves (MoL) were obtained with a glycerol-based low-transition temperature mixture (LTTM) and a combination of LTTM with 2-hydroxypropyl β-cyclodextrin (HP-β-CD). The extracts were maintained at 4, 22 and 50 °C for 18 days and the antiradical activity (AAR) was recorded to detect modifications in the antioxidant activity of the extracts. AAR displayed a constant decline at every temperature tested, following pseudo first-order kinetics and the decay constants suggested that the presence of HP-β-CD had a protective action, slowing down AAR decline. The analysis of the polyphenolic profiles using liquid chromatography-diode array-mass spectrometry revealed that after storage for 18 days at 50 °C, the major quercetin glycosides occurring in MoL were extensively degraded. Based on the detection of protocatechuic acid in the stored extracts, putative pathways of flavonol glycoside degradation were proposed. It was concluded that the decomposition of these components was mainly responsible for the AAR decline observed. |
topic |
Antiradical activity 2-hydroxypropyl β-cyclodextrin Low-transition temperature mixtures Moringa oleifera Polyphenols |
url |
http://www.degruyter.com/view/j/nbec.2018.17.issue-1/nbec-2018-0003/nbec-2018-0003.xml?format=INT |
work_keys_str_mv |
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