The potential of cork from Quercus suber L. grown in Algeria as a source of bioactive lipophilic and phenolic compounds
authors Touati, R; Santos, SAO; Rocha, SM; Belhamel, K; Silvestre, AJD
nationality International
journal INDUSTRIAL CROPS AND PRODUCTS
author keywords Quercus suber L.; Lipophilic compouds; Phenolic compounds; HPLC-MS; GC-MS; Biological activity
keywords PERFORMANCE LIQUID-CHROMATOGRAPHY; DIFFERENT MORPHOLOGICAL PARTS; ANTIOXIDANT ACTIVITY; ANTIBACTERIAL ACTIVITIES; CHEMICAL-COMPOSITION; MASS-SPECTROMETRY; REPRODUCTION CORK; ELLAGIC ACID; GALLIC ACID; BY-PRODUCTS
abstract This study aimed to assess the lipophilic and phenolic extractives composition of cork of Quercus suber L. grown in Algeria by gas chromatography-mass spectrometry (GC-MS) and ultra-high-performance liquid chromatograhy-mass spectrometry (UHPLC-MS), respectively. The phenolic cork oak extract was also evaluated for its scavenging activity towards DPPH radical, ABTS radical scavenging, reducing power and antibacterial activity against Staphylococcus aureus ATCC, Listeria innocua, Escherichia coil and Pseudomonas aeruginosa. The lipophilic fraction is mainly composed of thirty three compounds, with cerine, friedeline and betulinic acid as the major components. Furthermore, eighteen phenolic compouds were detected in the phenolic extract, with protocatechuic, ellagic and gallic acids as the major compounds. The methanol:water cork extract showed high DPPH scavenging ability with an ICso value of 5.69 mu g mL(-1) and an ABTS enhanced scavenging capacity when compared to BHT and trolox. A reducing power higher than BHA was also found. In addition, the phenolic fraction of cork was shown to inhibit the growth of Staphelococcus aureus (12.1 mm) and Pseudomonas aeroginisa (10.07 mm). These results indicate that algerian cork oak constitutes a good source of natutal bioactive compounds. Morever, this study is a relevant contribution to the valorization of algerian cork industrial residues, for which novel applications could be considered, namely the use of these extracts in food or nutraceutical industry. (C) 2015 Elsevier B.V. All rights reserved.
publisher ELSEVIER SCIENCE BV
issn 0926-6690
year published 2015
volume 76
beginning page 936
ending page 945
digital object identifier (doi) 10.1016/j.indcrop.2015.07.074
web of science category Agricultural Engineering; Agronomy
subject category Agriculture
unique article identifier WOS:000364890600115
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