Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS

被引：51
作者：
Munekata, P. E. S. [1 ]
Franco, Daniel [2 ]
Trindade, M. A. [1 ]
Lorenzo, Jose M. [2 ]
机构：
[1] Univ Sao Paulo, Dept Food Engn, Fac Anim Sci & Food Engn, 225 Duque de Caxias Norte Ave, BR-13635900 Sao Paulo, Brazil
[2] Ctr Tecnol Carne Galicia, Adva Galicia 4,Parque Tecnol Galicia, Orense 32900, Spain
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 68卷
关键词：
Brewery residue; Chestnut leaf; Flavonoids; Phenolic composition; CASTANEA-SATIVA; ANTIOXIDANT ACTIVITY; NATURAL ANTIOXIDANT; EXTRACT; SKINS; IDENTIFICATION; FLAVONOIDS; PROFILE; BARLEY; PLANTS;
D O I：
10.1016/j.lwt.2015.11.017
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The phenolic profile of chestnut leaves extract (CHE) and beer residue extract (BRE) was analyzed in order to evaluate their potential application as a functional food ingredient using the LC-DAD-ESI-MS technique. A total of 15 compounds corresponding to flavonoids (quercetin and cirsiliol), phenolic acids (gallic, protocatechuic and vanillic acids) and lignans (medioresinol) were identified in CHE extract. Fourteen compounds were observed in BRE extract, including flavonoids (proanthocyanidin and catechin glucoside), phenolic acids (caffeic acid hexoside and syringic acid derivative) and bitter acids (lupulone, cohumulone and humulone). Among them, the flavonoids family was the largest group in both extracts, with 7 and 5 compounds in CHE and BRE, respectively. In conclusion, both extracts could be used as natural alternative source of natural antioxidant with potential applications in the food and health sectors. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：52 / 58
页数：7
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