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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Published inMolecules (Basel, Switzerland) Vol. 26; no. 22; p. 6892
Main Authors Agatonovic-Kustrin, Snezana, Gegechkori, Vladimir, Petrovich, Dementyev Sergey, Ilinichna, Kobakhidze Tamara, Morton, David William
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 16.11.2021
MDPI
Subjects
Acetic acid
Alcohol
Antioxidants
ATR-FTIR
Bacteria
Chloride
Chromatography
Diet
Ethanol
Ethyl acetate
extractive fermentation
Fermentation
Fingerprinting
Flavonoids
Fourier transforms
Free radicals
Fruits
Gallic acid
Glycine
HPTLC
Hydrochloric acid
Infrared spectroscopy
Lactic acid
Lignin
Methods
Microorganisms
NADES
Olea europaea
olive leaves
Olive oil
Olives
Phenolic compounds
Phenols
Polyphenols
Rutin
Thin layer chromatography
Trees
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Summary: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.
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ISSN:1420-3049
1420-3049
DOI:10.3390/molecules26226892