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Open AccessArticle

Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction

1
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia
2
IREKS AROMA Ltd., Trešnjevka 24, HR-10450 Jastrebarsko, Croatia
*
Author to whom correspondence should be addressed.
Foods 2020, 9(11), 1556; https://doi.org/10.3390/foods9111556
Received: 5 October 2020 / Revised: 24 October 2020 / Accepted: 25 October 2020 / Published: 27 October 2020
Pistacia lentiscus L. is a Mediterranean shrub known for its health promoting effects attributed to a large extent to polyphenols accumulated in all parts of the plant. Microwave-assisted extraction is a green extraction technique enabling fast and effective isolation of plant polyphenols. Therefore, the aim of this research was to optimize the microwave-assisted extraction of polyphenols from Pistacia lentiscus L. leaves and fruit in terms of temperature, extraction time and microwave power and to evaluate their polyphenolic profile by UPLC/ESI-MS2 and antioxidant capacity by ORAC assay. Optimal extraction conditions for leaf polyphenols were 69 °C, 512 W and 12 min, while for fruit were slightly more intensive—75 °C, 602 W and 15 min. Obtained total phenolic content in leaves and fruit was similar to that obtained after 30 min of the heat-reflux method. The polyphenolic profile of extracts included 34 compounds, with myricetin glycosides being the most abundant compounds among flavonoids in Pistacia lentiscus L. leaves and fruit and gallic acid and its derivates among the phenolic acids. ORAC assay showed higher antioxidant capacity for Pistacia lentiscus L. leaves extract than for fruit, which is in correlation with their respective phenolic content. View Full-Text
Keywords: Pistacia lentiscus L.; polyphenols; antioxidant capacity; microwave-assisted extraction; UPLC/ESI-MS2; ORAC; phytochemicals; plant extracts Pistacia lentiscus L.; polyphenols; antioxidant capacity; microwave-assisted extraction; UPLC/ESI-MS2; ORAC; phytochemicals; plant extracts
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MDPI and ACS Style

Elez Garofulić, I.; Kruk, V.; Martić, A.; Martić, I.; Zorić, Z.; Pedisić, S.; Dragović, S.; Dragović-Uzelac, V. Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction. Foods 2020, 9, 1556. https://doi.org/10.3390/foods9111556

AMA Style

Elez Garofulić I, Kruk V, Martić A, Martić I, Zorić Z, Pedisić S, Dragović S, Dragović-Uzelac V. Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction. Foods. 2020; 9(11):1556. https://doi.org/10.3390/foods9111556

Chicago/Turabian Style

Elez Garofulić, Ivona; Kruk, Valentina; Martić, Ana; Martić, Ivan; Zorić, Zoran; Pedisić, Sandra; Dragović, Sanja; Dragović-Uzelac, Verica. 2020. "Evaluation of Polyphenolic Profile and Antioxidant Activity of Pistacia lentiscus L. Leaves and Fruit Extract Obtained by Optimized Microwave-Assisted Extraction" Foods 9, no. 11: 1556. https://doi.org/10.3390/foods9111556

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