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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
Published on: August 23, 2024
Stability of bioactive polyphenols from honey during different extraction methods.
Magdalena Biesaga1, Krystyna Pyrzyńska
1University of Warsaw Department of Chemistry, Warsaw, Poland. mbiesaga@chem.uw.edu.pl
Food Chemistry
|September 29, 2012
Summary
Ultrasonic extraction (USE) offers stable recovery for honey phenolics, unlike microwave-assisted extraction (MAE) which degrades aglycones. USE is recommended for efficient phenolic acid extraction, enhancing sample preparation time.
Area of Science:
- Analytical Chemistry
- Food Chemistry
Background:
- Honey contains valuable phenolic compounds like flavonoids and phenolic acids.
- Extraction methods impact the stability and recovery of these compounds.
Purpose of the Study:
- To assess the stability of flavonoids and phenolic acids during ultrasonic extraction (USE) and microwave-assisted extraction (MAE).
- To compare extraction yields and efficiency for phenolic compounds in honey.
Main Methods:
- Liquid chromatography-tandem mass spectrometry (LC-MS/MS) for quantification.
- Evaluation of compound stability under USE and MAE conditions.
- Analysis in standard mixtures, honey matrix, and artificial sugar matrix.
Main Results:
- Phenolic compounds were stable under USE (90.4% recovery).
- MAE showed lower recovery for benzoic acid derivatives and flavonoid aglycones (70-80%).
- Aglycones in honey matrix had <10% recovery; flavonols degraded in sugar matrix under MAE/USE.
Conclusions:
- Standard addition method is not recommended for flavonoid quantification in honey.
- USE provides efficient and stable extraction for phenolic acids and glycosides, reducing preparation time.
- Phenolic acids and glycosides (quercetrin, rutin, hesperidin) are stable under USE conditions.
