Ultrasonic-assisted extraction combined with sample preparation and analysis using LC-ESI-MS/MS allowed the identification of 24 new phenolic compounds in pecan nut shell [Carya illinoinensis (Wangenh) C. Koch] extracts

作者：Hilbig Josiane; Alves Victor Rodrigues; Olivera Mueller Carmen Maria; Micke Gustavo Amadeu; Vitali Luciano; Pedrosa Rozangela Curi; Block Jane Mara^*

来源：Food Research International, 2018, 106: 549-557.

DOI：10.1016/j.foodres.2018.01.010

• Phenolic compound
• Ultrasonic-assisted extraction
• Pecan nut shell extract
• Antioxidant activity
• LC-ESI-MS/MS

Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to evaluate the effects of the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous and hydroalcoholic extract (with 20% v/v of ethanol) were 60 and 80 degrees C; solid to solvent ratio of 30 mL.g(-1) (for both) and extraction time of 35 and 25 min, respectively. Using these optimize extraction conditions, 426 and 582 mg GAE.g(-1) of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. In addition, the analysis of the phenolic compounds using the LC-ESI-MS/MS system allowed the identification of 29 phenolic compounds, 24 of which had not been reported in literature for this raw material yet.

• 出版日期2018-4