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Título

Optimization of microwave assisted extraction of Mentha sp. bioactives

AutorGarcía-Sarrió, María Jesús; Sanz, María Luz; Ruiz-Matute, Ana I.
Fecha de publicaciónoct-2015
CitaciónXV Reunión Científica de la Sociedad Española de Cromatografía y Técnias Afines- SECyTA 2015
ResumenDespite the existence of a wide variety of food preservation techniques, the microbial contamination continues to be an important problem that affects not only food quality but also food security [1]. Diverse formulations based on plant extracts/essential oils have been developed as a healthier alternative to synthetic antimicrobials [1, 2]. Among them, those arising from different Mentha species have been reported as highly effective [3]. Microwave assisted extraction (MAE) is a fast and efficient emergent technique which has gained a great acceptance for the extraction of plant bioactives [4]. To the best of our knowledge, MAE has not yet been applied for obtaining antimicrobials from Mentha sp. After selection of optimal extraction solvent, the effect of different factors (sample weight: 0.75-1.5 g, extraction temperature: 50-100 °C, and extraction time: 5-30 min) on recovery of compounds with antimicrobial activity was evaluated by a Box-Behnken experimental design. Prior to quantitation, extracts were comprehensively characterized by using different techniques: (i) Extracts were directly analyzed or derivatized (trimethylsilyl oximes) for their Gas Chromatography-Mass Spectrometry (GC-MS) analysis using a methyl polysiloxane column (30m x 0.25mm x 0.25μm). (ii) After filtration, extracts were analyzed by Liquid Chromatography-Quadrupole Time of Flight Mass Spectrometry (LC-QToF MS), using a reversed phase C18 column (100 x 2 mm, 3 μm, 100 Å) and a binary gradient of methanol and water, both phases acidulated with 0.1% acetic acid. The optimized MAE method was applied for extraction of bioactives from different Mentha species (M. spicata, M. rotundifolia, M. piperita, M. pulegium, etc). MAE is shown as an advantageous technique for obtaining extracts of Mentha sp. with antimicrobial activity of application in the food industry. [1] C.A. Phillips, K. Laird, S.C. Allen, Food Res. Int. 47 (2012) 310-314. [2] M.F. Andrés, A. González-Coloma, J. Sanz, P. Sainz, Phytochem. Rev. 11 (2012) 371-390. [3] R.I. Moldova et al., Dig. J. Nanomater. Bios. 9 (2014) 559-566. [4] J. Azmir et al., J. Food Eng. 117 (2013) 426-436
DescripciónTrabajo presentado a la XV Reunión Científica de la Sociedad Española de Cromatografía y Técnias Afines- SECyTA 2015 celebrada en Castellón de la Plana del 28 al 30 de octubre de 2015
URIhttp://hdl.handle.net/10261/128969
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