Phenolic profiling and antioxidant capacity of Calligonum azel Maire, a Tunisian desert plant

Gabriele Rocchetti, Luigi Lucini, Marwa Bannour, Boutheina Fellah, Samira Ashi-Smiti, Dirk W. Lachenmeier, Ayda Khadhri

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

10 Citazioni (Scopus)

Abstract

The comprehensive phenolic fingerprint of Calligonum azel Maire plant fractions, collected from the Tunisian Desert, have been assessed for the first time as a source of natural antioxidants. Total phenolic content (TPC), Trolox Equivalent Antioxidant Capacity (TEAC) in scavenging DPPH[rad], ABTS[rad]+and Ferric Reducing Antioxidant Power (FRAP) were determined. C. azel Maire showed a relevant content in phenolic compounds, which are related to the antioxidant activity. The flowers presented the highest antioxidant capacity against DPPH free radicals, while the leaves showed the highest scavenging capacity against ABTS. As for the FRAP assay, results showed that the roots had the highest ferric reducing antioxidant power. Methanol extracts of the four organs were screened by ultra high performance liquid chromatography coupled to quadruple time of flight mass spectrometry and the identified phenolics were further quantified. Flavones and flavanols were the most abundant phenolic compounds identified, and were quantitatively measured as luteolin and catechin equivalents. Although the phenolic profile was diverse between the four organs, the obtained results showed that Calligonum azel Maire is an excellent source of various natural antioxidants with high radical scavenging capacities, which could be used in food preservation. Further studies on the isolation of such compounds appear to be of high interest.
Lingua originaleEnglish
pagine (da-a)148-154
Numero di pagine7
RivistaFood Research International
Volume101
DOI
Stato di pubblicazionePubblicato - 2017

Keywords

  • Antioxidant capacity
  • Food Science
  • Food metabolomics
  • Natural antioxidants
  • UHPLC-ESI-QTOF-MS

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