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| Título: | Optimization of microwave-assisted extraction for the characterization of olive leaf phenolic compounds by using HPLC-ESI-TOF-MS/IT-MS2 |
Autor: | Ibáñez, Elena CSIC ORCID ; Segura-Carretero, Antonio | Fecha de publicación: | 2012 | Editor: | American Chemical Society | Citación: | Journal of Agricultural and Food Chemistry 60(3): 791-798 (2012) | Resumen: | In the present work, a simple and rapid method for the extraction of phenolic compounds from olive leaves, using microwave-assisted extraction (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-MS 2) to prove the MAE extraction efficiency. The optimal MAE conditions were methanol:water (80:20, v/v) as extracting solvent, at a temperature equal to 80 °C for 6 min. Under these conditions, several phenolic compounds could be characterized by HPLC-ESI-MS/MS 2. As 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. © 2011 American Chemical Society. | Descripción: | et al. | URI: | http://hdl.handle.net/10261/51810 | DOI: | 10.1021/jf204233u | Identificadores: | doi: 10.1021/jf204233u issn: 0021-8561 e-issn: 1520-5118 |
| Aparece en las colecciones: | (CIAL) Artículos |
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| accesoRestringido.pdf | 15,38 kB | Adobe PDF |  Visualizar/Abrir |
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