Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC–ESI-MS/MS
Aicha Bouhafsoun, Mustafa Abdullah Yılmaz, Ahmed Boukeloua, Hamdi Temel, Meriem KAID HARCHE
Food Science and Technology
Abstract
In this study, heated reflux extraction method has been used to identify the phenolic compounds from C. humilis var. argentea leaflets, rachis and fruits. Extractions were performed in both ultrapure water and 80% methanol solvents. The efficiency of procedures was determined in terms of the quality and quantity of phenolic acids and flavonoids identified. Chamaerops extracts have been characterized by high concentrations of phenolic compounds, which play a crucial role in protection against various diseases. LC-MS/MS was used to determine the chemical profile of various extracts obtained from Chamaerops. The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids. In addition, nine minor acidic components were identified. On the other hand, rutin and hesperidin were found to be the major flavonoids. The methanol extract was shown as being the most efficient to identify phenolic compounds in C. humilis.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
Hesperidin is a major flavonoid in Chamaerops extracts
“On the other hand, rutin and hesperidin were found to be the major flavonoids.”
Malic acid is a major component in leaflets and fruits extracts
“The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids.”
Quinic acid is a major component in leaflets and fruits extracts
“The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids.”