HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics

The aim of this study was to analyse the effect of spontaneous microbial maceration on the release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based on thin-layer chromatography effect-directed detection followed by ATR-FTIR spectroscopy proved to be a reliable and...

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Autores principales:	Snezana Agatonovic-Kustrin, Vladimir Gegechkori, Dementyev Sergey Petrovich, Kobakhidze Tamara Ilinichna, David William Morton
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Olea europaea</i> olive leaves extractive fermentation HPTLC ATR-FTIR NADES Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/f75ed5fc03914b95828770b5d6a9c179
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spelling	oai:doaj.org-article:f75ed5fc03914b95828770b5d6a9c1792021-11-25T18:28:10ZHPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics10.3390/molecules262268921420-3049https://doaj.org/article/f75ed5fc03914b95828770b5d6a9c1792021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6892https://doaj.org/toc/1420-3049The aim of this study was to analyse the effect of spontaneous microbial maceration on the release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based on thin-layer chromatography effect-directed detection followed by ATR-FTIR spectroscopy proved to be a reliable and convenient method for simultaneous comparison of the extracts. Results show that fermentation significantly enhances the extraction of phenolic compounds and flavonoids. The polyphenolic content was increased from 6.7 µg GAE (gallic acid equivalents) to 25.5 µg GAE, antioxidants from 10.3 µg GAE to 25.3 µg GAE, and flavonoid content from 42 µg RE (rutin equivalents) to 238 µg RE per 20 µL of extract. Increased antioxidant activity of fermented ethyl acetate extracts was attributed to the higher concentration of extracted flavonoids and phenolic terpenoids, while increased antioxidant activity in fermented ethanol extract was due to increased extraction of flavonoids as extraction of phenolic compounds was not improved. Lactic acid that is released during fermentation and glycine present in the olive leaves form a natural deep eutectic solvent (NADES) with significantly increased solubility for flavonoids.Snezana Agatonovic-KustrinVladimir GegechkoriDementyev Sergey PetrovichKobakhidze Tamara IlinichnaDavid William MortonMDPI AGarticle<i>Olea europaea</i>olive leavesextractive fermentationHPTLCATR-FTIRNADESOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6892, p 6892 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Olea europaea</i> olive leaves extractive fermentation HPTLC ATR-FTIR NADES Organic chemistry QD241-441
spellingShingle	<i>Olea europaea</i> olive leaves extractive fermentation HPTLC ATR-FTIR NADES Organic chemistry QD241-441 Snezana Agatonovic-Kustrin Vladimir Gegechkori Dementyev Sergey Petrovich Kobakhidze Tamara Ilinichna David William Morton HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
description	The aim of this study was to analyse the effect of spontaneous microbial maceration on the release and extraction of the flavonoids and phenolics from olive leaves. Bioprofiling based on thin-layer chromatography effect-directed detection followed by ATR-FTIR spectroscopy proved to be a reliable and convenient method for simultaneous comparison of the extracts. Results show that fermentation significantly enhances the extraction of phenolic compounds and flavonoids. The polyphenolic content was increased from 6.7 µg GAE (gallic acid equivalents) to 25.5 µg GAE, antioxidants from 10.3 µg GAE to 25.3 µg GAE, and flavonoid content from 42 µg RE (rutin equivalents) to 238 µg RE per 20 µL of extract. Increased antioxidant activity of fermented ethyl acetate extracts was attributed to the higher concentration of extracted flavonoids and phenolic terpenoids, while increased antioxidant activity in fermented ethanol extract was due to increased extraction of flavonoids as extraction of phenolic compounds was not improved. Lactic acid that is released during fermentation and glycine present in the olive leaves form a natural deep eutectic solvent (NADES) with significantly increased solubility for flavonoids.
format	article
author	Snezana Agatonovic-Kustrin Vladimir Gegechkori Dementyev Sergey Petrovich Kobakhidze Tamara Ilinichna David William Morton
author_facet	Snezana Agatonovic-Kustrin Vladimir Gegechkori Dementyev Sergey Petrovich Kobakhidze Tamara Ilinichna David William Morton
author_sort	Snezana Agatonovic-Kustrin
title	HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
title_short	HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
title_full	HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
title_fullStr	HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
title_full_unstemmed	HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics
title_sort	hptlc and ftir fingerprinting of olive leaves extracts and atr-ftir characterisation of major flavonoids and polyphenolics
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/f75ed5fc03914b95828770b5d6a9c179
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HPTLC and FTIR Fingerprinting of Olive Leaves Extracts and ATR-FTIR Characterisation of Major Flavonoids and Polyphenolics

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