Extraction of phenolic compounds from green walnut fruits in different solvents
Identifieur interne : 000340 ( Istex/Corpus ); précédent : 000339; suivant : 000341Extraction of phenolic compounds from green walnut fruits in different solvents
Auteurs : Jerneja Jakopi ; Robert Veberi ; Franci ŠtamparSource :
- Acta agriculturae Slovenica [ 1581-9175 ] ; 2009-05-01.
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Abstract
The extractive efficiency of phenolic compounds from plant material is greatly depended on the solvent. In our research, methanol and ethanol were used for taking out the phenols from green walnut fruits. The total phenolics and some individual phenolics, such as gallic, chlorogenic, ellagic, sinapic and protocatechuic acid, (+)-catechin and juglone were detected. Total phenolic contents were determined spectrofotometric but individual phenols using HPLC. Amounts of total phenolics were higher when for extraction methanol was used compare to ethanol, in both cultivars, Elit and Franquette. Similar effect of the solvents was observed in the case some individual phenols, such as juglone, (+)- catechin, gallic, protocatechuic and chlorogenic acid. On the contrary, for ellagic and sinapic acid the extraction was better when ethanol was used compare to methanol.
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DOI: 10.2478/v10014-009-0002-4
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ISTEX:D7FD7A4E0818F7D195F2295B4D7A2CADD2E17A2ELe document en format XML
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In our research, methanol and ethanol were used for taking out the phenols from green walnut fruits. The total phenolics and some individual phenolics, such as gallic, chlorogenic, ellagic, sinapic and protocatechuic acid, (+)-catechin and juglone were detected. Total phenolic contents were determined spectrofotometric but individual phenols using HPLC. Amounts of total phenolics were higher when for extraction methanol was used compare to ethanol, in both cultivars, Elit and Franquette. Similar effect of the solvents was observed in the case some individual phenols, such as juglone, (+)- catechin, gallic, protocatechuic and chlorogenic acid. 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In our research, methanol and ethanol were used for taking out the phenols from green walnut fruits. The total phenolics and some individual phenolics, such as gallic, chlorogenic, ellagic, sinapic and protocatechuic acid, (+)-catechin and juglone were detected. Total phenolic contents were determined spectrofotometric but individual phenols using HPLC. Amounts of total phenolics were higher when for extraction methanol was used compare to ethanol, in both cultivars, Elit and Franquette. Similar effect of the solvents was observed in the case some individual phenols, such as juglone, (+)- catechin, gallic, protocatechuic and chlorogenic acid. On the contrary, for ellagic and sinapic acid the extraction was better when ethanol was used compare to methanol.</p></abstract><abstract xml:lang="sl"><p>Učinkovitost ekstrakcije fenolnih snovi iz rastlinskega tkiva je v veliki meri odvisna od topila. V našem poskusu smo primerjali ekstrakcijo fenolov iz zelenih plodov orehov z etanolom in metanolom. Določali smo skupne in nekatere posamezne fenolne spojine, kot so galna, klorogenska, elagna, sinapinska in protokatehulna kislina, ter (+)-katehin in juglon. Skupne fenole smo določili spektrofotometrično, posamezne pa s pomočjo HPLC sistema. Vsebnost skupnih fenolov je bila pri obeh sortah, ‘Elit’ in ‘Franquette’, večja pri ekstrakcji v metanolu kot v etanolu. Podobne rezultate smo dobili pri nekaterih posameznih fenolih, kot so juglon, (+)-katehin, galna, protokatehulna in klorogenska kislina. Nasprotno je bila ekstrakcija pri elagni in sinapinski kislini bolj uspešna v etanolu kot v metanolu.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>Keywords</head><item><term>Juglans regia L.</term></item><item><term>ethanol</term></item><item><term>methanol</term></item><item><term>juglone</term></item><item><term>gallic acid</term></item><item><term>catechin</term></item></list></keywords></textClass><textClass xml:lang="sl"><keywords scheme="keyword"><list><head>Keywords</head><item><term>Juglans regia L.</term></item><item><term>etanol</term></item><item><term>metanol</term></item><item><term>juglon</term></item><item><term>galna kislina</term></item><item><term>katehin</term></item></list></keywords></textClass></profileDesc><revisionDesc><change when="2009-06-10">Created</change><change when="2009-05-01">Published</change></revisionDesc></teiHeader></istex:fulltextTEI><json:item><extension>txt</extension><original>false</original><mimetype>text/plain</mimetype><uri>https://api.istex.fr/document/D7FD7A4E0818F7D195F2295B4D7A2CADD2E17A2E/fulltext/txt</uri></json:item></fulltext><metadata><istex:metadataXml wicri:clean="corpus degruyter-journals" wicri:toSee="no header"><istex:xmlDeclaration>version="1.0" encoding="utf-8"</istex:xmlDeclaration><istex:docType PUBLIC="-//NLM//DTD Journal Publishing DTD v3.0 20080202//EN" URI="journalpublishing3.dtd" name="istex:docType"></istex:docType><istex:document><article article-type="research-article" dtd-version="3.0" xml:lang="en"><front><journal-meta><journal-id journal-id-type="publisher-id">ACAS</journal-id><journal-title-group><abbrev-journal-title abbrev-type="full">Acta agriculturae Slovenica</abbrev-journal-title></journal-title-group><issn pub-type="epub">1854-1941</issn><issn pub-type="ppub">1581-9175</issn><publisher><publisher-name>Versita</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="publisher-id">v10014-009-0002-4</article-id><article-id pub-id-type="doi">10.2478/v10014-009-0002-4</article-id><title-group><article-title>Extraction of phenolic compounds from green walnut fruits in different solvents</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Jakopič</surname><given-names>Jerneja</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Veberič</surname><given-names>Robert</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>štampar</surname><given-names>Franci</given-names></name><xref ref-type="aff" rid="A1"><sup>1</sup></xref></contrib><aff id="A1">Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia<sup>1</sup></aff></contrib-group><author-notes><corresp></corresp></author-notes><pub-date pub-type="ppub"><day>1</day><month>5</month><year>2009</year></pub-date><pub-date pub-type="epub"><day>10</day><month>6</month><year>2009</year></pub-date><volume>93</volume><issue>1</issue><fpage>11</fpage><lpage>15</lpage><permissions><license license-type="open-access"><license-p>This content is open access.</license-p></license></permissions><related-article related-article-type="pdf" xlink:href="v10014-009-0002-4.pdf"></related-article><abstract xml:lang="en"><title>Extraction of phenolic compounds from green walnut fruits in different solvents</title><p>The extractive efficiency of phenolic compounds from plant material is greatly depended on the solvent. In our research, methanol and ethanol were used for taking out the phenols from green walnut fruits. The total phenolics and some individual phenolics, such as gallic, chlorogenic, ellagic, sinapic and protocatechuic acid, (+)-catechin and juglone were detected. Total phenolic contents were determined spectrofotometric but individual phenols using HPLC. Amounts of total phenolics were higher when for extraction methanol was used compare to ethanol, in both cultivars, Elit and Franquette. Similar effect of the solvents was observed in the case some individual phenols, such as juglone, (+)- catechin, gallic, protocatechuic and chlorogenic acid. On the contrary, for ellagic and sinapic acid the extraction was better when ethanol was used compare to methanol.</p></abstract><abstract xml:lang="sl"><title>Ekstrakcija Fenolnih Snovi Iz Zelenih Plodov Oreha Z Različnimi Topili</title><p>Učinkovitost ekstrakcije fenolnih snovi iz rastlinskega tkiva je v veliki meri odvisna od topila. V našem poskusu smo primerjali ekstrakcijo fenolov iz zelenih plodov orehov z etanolom in metanolom. Določali smo skupne in nekatere posamezne fenolne spojine, kot so galna, klorogenska, elagna, sinapinska in protokatehulna kislina, ter (+)-katehin in juglon. Skupne fenole smo določili spektrofotometrično, posamezne pa s pomočjo HPLC sistema. Vsebnost skupnih fenolov je bila pri obeh sortah, ‘Elit’ in ‘Franquette’, večja pri ekstrakcji v metanolu kot v etanolu. Podobne rezultate smo dobili pri nekaterih posameznih fenolih, kot so juglon, (+)-katehin, galna, protokatehulna in klorogenska kislina. Nasprotno je bila ekstrakcija pri elagni in sinapinski kislini bolj uspešna v etanolu kot v metanolu.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd><italic>Juglans regia</italic> L.</kwd><kwd>ethanol</kwd><kwd>methanol</kwd><kwd>juglone</kwd><kwd>gallic acid</kwd><kwd>catechin</kwd></kwd-group><kwd-group xml:lang="sl"><title>Keywords</title><kwd><italic>Juglans regia</italic> L.</kwd><kwd>etanol</kwd><kwd>metanol</kwd><kwd>juglon</kwd><kwd>galna kislina</kwd><kwd>katehin</kwd></kwd-group></article-meta></front></article></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Extraction of phenolic compounds from green walnut fruits in different solvents</title></titleInfo><titleInfo type="alternative" lang="en" contentType="CDATA"><title>Extraction of phenolic compounds from green walnut fruits in different solvents</title></titleInfo><name type="personal"><namePart type="given">Jerneja</namePart><namePart type="family">Jakopič</namePart><affiliation>Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Robert</namePart><namePart type="family">Veberič</namePart><affiliation>Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Franci</namePart><namePart type="family">štampar</namePart><affiliation>Biotechnical Faculty, Agronomy Department, Chair for Fruit Growing, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="research-article" displayLabel="research-article"></genre><originInfo><publisher>Versita</publisher><dateIssued encoding="w3cdtf">2009-05-01</dateIssued><dateCreated encoding="w3cdtf">2009-06-10</dateCreated><copyrightDate encoding="w3cdtf">2009</copyrightDate></originInfo><language><languageTerm type="code" authority="iso639-2b">eng</languageTerm><languageTerm type="code" authority="rfc3066">en</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType></physicalDescription><abstract lang="en">The extractive efficiency of phenolic compounds from plant material is greatly depended on the solvent. In our research, methanol and ethanol were used for taking out the phenols from green walnut fruits. The total phenolics and some individual phenolics, such as gallic, chlorogenic, ellagic, sinapic and protocatechuic acid, (+)-catechin and juglone were detected. Total phenolic contents were determined spectrofotometric but individual phenols using HPLC. Amounts of total phenolics were higher when for extraction methanol was used compare to ethanol, in both cultivars, Elit and Franquette. Similar effect of the solvents was observed in the case some individual phenols, such as juglone, (+)- catechin, gallic, protocatechuic and chlorogenic acid. On the contrary, for ellagic and sinapic acid the extraction was better when ethanol was used compare to methanol.</abstract><abstract lang="sl">Učinkovitost ekstrakcije fenolnih snovi iz rastlinskega tkiva je v veliki meri odvisna od topila. V našem poskusu smo primerjali ekstrakcijo fenolov iz zelenih plodov orehov z etanolom in metanolom. Določali smo skupne in nekatere posamezne fenolne spojine, kot so galna, klorogenska, elagna, sinapinska in protokatehulna kislina, ter (+)-katehin in juglon. Skupne fenole smo določili spektrofotometrično, posamezne pa s pomočjo HPLC sistema. Vsebnost skupnih fenolov je bila pri obeh sortah, ‘Elit’ in ‘Franquette’, večja pri ekstrakcji v metanolu kot v etanolu. Podobne rezultate smo dobili pri nekaterih posameznih fenolih, kot so juglon, (+)-katehin, galna, protokatehulna in klorogenska kislina. Nasprotno je bila ekstrakcija pri elagni in sinapinski kislini bolj uspešna v etanolu kot v metanolu.</abstract><subject lang="en"><genre>Keywords</genre><topic>Juglans regia L.</topic><topic>ethanol</topic><topic>methanol</topic><topic>juglone</topic><topic>gallic acid</topic><topic>catechin</topic></subject><subject lang="sl"><genre>Keywords</genre><topic>Juglans regia L.</topic><topic>etanol</topic><topic>metanol</topic><topic>juglon</topic><topic>galna kislina</topic><topic>katehin</topic></subject><relatedItem type="host"><titleInfo><title>Acta agriculturae Slovenica</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">1581-9175</identifier><identifier type="eISSN">1854-1941</identifier><identifier type="PublisherID">ACAS</identifier><part><date>2009</date><detail type="volume"><caption>vol.</caption><number>93</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>11</start><end>15</end></extent></part></relatedItem><identifier type="istex">D7FD7A4E0818F7D195F2295B4D7A2CADD2E17A2E</identifier><identifier type="DOI">10.2478/v10014-009-0002-4</identifier><identifier type="ArticleID">v10014-009-0002-4</identifier><identifier type="pdf">v10014-009-0002-4.pdf</identifier><accessCondition type="use and reproduction" contentType="open-access">This content is open access.</accessCondition><recordInfo><recordContentSource>De Gruyter</recordContentSource></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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