Sterols and pentacyclic triterpenoids from nettle root: content and composition as affected by pressurized liquid extraction
| العنوان: | Sterols and pentacyclic triterpenoids from nettle root: content and composition as affected by pressurized liquid extraction |
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| المؤلفون: | Ena Cegledi, Maja Repajić, Sandra Balbino, Matea Peričić, Verica Dragović‐Uzelac |
| المصدر: | Journal of the Science of Food and Agriculture. 103:4058-4067 |
| بيانات النشر: | Wiley, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Nutrition and Dietetics, Urtica dioicaL, nettle root, lipid fraction, phytosterols, pentacyclic triterpenoids, pressurized liquid extraction, Agronomy and Crop Science, Food Science, Biotechnology |
| الوصف: | BACKGROUND Nettle is a medicinal plant rich in bioactive molecules. The composition of nettle leaves and stems has been extensively studied, whereas the root has been insufficiently investigated. Therefore, the present study aimed to optimize the parameters of advanced extraction technique, pressurized liquid extraction (PLE), for the lipid fraction of nettle root rich in triterpenoid derivatives and to compare the efficiency of isolation under optimal conditions with conventional Soxhlet extraction (SE). RESULTS The PLE yields ranged from 0.39–1.63%, whereas the total content of triterpenoid derivatives ranged from 43.50–78.26 mg 100 g−1, with nine sterols and three pentacyclic triterpenoids identified and quantified within a total range of 42.81–76.57 mg 100 g−1 and 0.69–1.68 mg 100 g−1 dried root, respectively. The most abundant sterol and pentacyclic triterpenoid were β-sitosterol and β- amyrin acetate, with mean values of 50.21 mg 100 g−1 and 0.56 mg 100 g−1 dried root. CONCLUSION The optimal PLE conditions were 150 °C/5 min/four cycles and showed significantly better performance compared to SE (68 °C, 8 h), establishing an excellent technique for the isolation of the nettle root lipid fraction. Also, triterpenoid derivatives from nettle could be used as functional ingredients for the development of new foods and dietary supplements. © 2022 Society of Chemical Industry. |
| تدمد: | 1097-0010 0022-5142 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2429b88b01cca6cd15b2e66c9763ce7a https://doi.org/10.1002/jsfa.12373 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....2429b88b01cca6cd15b2e66c9763ce7a |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10970010 00225142 |
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