Resumen de UPLC-MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound-Assisted Extraction.
Ivona Elez Garofulić, Zoran Zorić, Sandra Pedisić, Mladen Brnčić, Verica Dragović-Uzelac
Ultrasound-assisted extraction (UAE) was optimized for fast and effective isolation of blackthorn flower polyphenols. The effects of ethanol concentration (50% and 70%) in extraction solvent, ultrasound amplitude (50%, 75%, and 100%) and extraction time (3, 6, and 9 min) were evaluated. UPLC-MS2 was used to determine phenolic profile of blackthorn flowers extracts. A total of 28 different phenolic compounds were identified, belonging to the classes of hydroxycinnamic acids, flavonol glycosides and flavanols. Kaempferol and quercetin derivatives were the most abundant compounds represented by kaempferol-pentoside and rhamnoside in concentrations up to 494.94 and 436.62 mg/100 g and quercetin-pentoside in concentration up to 226.75 mg/100 g. Observed parameters of UAE did not affect the qualitative phenolic composition of blackthorn flower extracts. On the contrary, the concentration of polyphenols increased with higher ethanol concentration in solvent, higher ultrasound amplitude and prolongation of extraction time. The established conditions for optimal extraction of blackthorn flower polyphenols using ultrasound were: 70% ethanol as extraction solvent, 75% of ultrasound amplitude and 9 min extraction time, resulting in extract rich in polyphenols with a great potential for use in pharmaceutical and food industry. PRACTICAL APPLICATION: In this study, ultrasound-assisted extraction (UAE) was optimized in order to establish fast and effective method for production of crude blackthorn flower extract rich in polyphenols. UPLC-MS2 analysis showed 28 different phenolic compounds belonging to the classes of hydroxycinnamic acids, flavonol glycosides, and flavanols with quercetin and kaempferol glycosides in the highest concentrations, implicating high potential of blackthorn flowers' extract for use in food and pharmaceutical industries.; © 2018 Institute of Food Technologists®.
