Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2

被引：86

作者：

Taamalli, Amani ^{[1
,2
,3
]}

Arraez-Roman, David ^{[2
,3
]}

Ibanez, Elena ^{[4
]}

Zarrouk, Mokhtar ^{[1
]}

Segura-Carretero, Antonio ^{[2
,3
]}

Fernandez-Gutierrez, Alberto ^{[2
,3
]}

机构：

[1] Ctr Biotechnol Borj Cedria, Lab Caracterisat & Qual Huile Olive, Hammam Lif 2050, Tunisia

[2] Univ Granada, Fac Sci, Dept Analyt Chem, E-18071 Granada, Spain

[3] Res & Dev Funct Food Ctr CIDAF, Granada 18100, Spain

[4] Inst Food Sci Res CIAL CSIC, Dept Bioact & Food Anal, Madrid 28049, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2012年 / 60卷 / 03期

关键词：

Tunisian olive leaves; phenolic compounds; microwave-assisted extraction; high-performance liquid chromatography; time-of-flight mass spectrometry; tandem mass spectrometry; LEAVES;

D O I：

10.1021/jf204233u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In the present work, a simple and rapid method for the extraction of phenolic compounds from olive leaves, using micro extract (MAE) technique, has been developed. The experimental variables that affect the MAE process, such as the solvent, type and composition, microwave temperature, and extraction time, were optimized using a univariate method. The obtained extracts were analyzed by using high-performance liquid chromatography (HPLC) coupled to electrospray time-of-flight mass spectrometry (ESI-TOF-MS) and electrospray ion trap tandem mass spectrometry (ESI-IT-MS2) to prove the MAE extraction efficiency. The optimal MAE conditions were methanol:water (80:20, v/v) as extracting solvent, at a temperature egued, to 80 degrees C for 6 man. Under these conditions, several phenolic compounds could be characterized by HPLC-ESI-MS/M. A compared to the conventional method, MAE can be used as an alternative extraction method for the characterization of phenolic compounds from olive leaves due to its efficiency and speed.

引用

页码：791 / 798

页数：8

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