title: Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS.
abstract: Due to the importance of the proanthocyanidins (PAs) bioactivity and its relationship with the PAs degree of polymerization (DP), an experimental design was carried out to establish the best extraction conditions in order to evaluate the proanthocyanidins content and their degree of polymerization in Psidium guajava leaves at different oxidation state. Optimal conditions achieved by response surface methodology were 50% acetone/water (v/v), 48°C, 30min, and 0% acetic acid (v/v). The highest DP has been found in the low oxidized state (DP 13 plus the polymers). Medium and high oxidized state leaves reported a DP 11 plus the polymers. The total amounts of proanthocyanidins (sum of PAs by HPLC-FLD-ESI-MS) decreased when oxidation state of leaves increased (15.8±0.4, 12.6±0.4, and 10.5±0.3mg/g leaf dry weight (d.w.) in low, medium and high oxidized state leaves, respectively). Guava leaves present an interesting source of low DP-PAs.
authors: Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain.
authors: Elixabet
authors: E
authors: Díaz-de-Cerio
authors: Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Federica
authors: F
authors: Pasini
authors: Department of Chemistry and Physics, and Research Centre for Agricultural and Food Biotechnology (BITAL), Agrifood Campus of International Excellence, ceiA3, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain. Electronic address: vito.verardo@unibo.it.
authors: Vito
authors: V
authors: Verardo
authors: Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain.
authors: Alberto
authors: A
authors: Fernández-Gutiérrez
authors: Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071, Granada, Spain; Functional Food Research and Development Center, Health Science Technological Park, Avd. del Conocimiento, Bioregion Building, 18100, Granada, Spain.
authors: Antonio
authors: A
authors: Segura-Carretero
authors: Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agrifood), University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy; Department of Agro-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy.
authors: Maria Fiorenza
authors: MF
authors: Caboni
mesh_terms: D015233:Models, Statistical; D010084:Oxidation-Reduction; D018515:Plant Leaves / Q000737:chemistry*; D058105:Polymerization; D044945:Proanthocyanidins / Q000302:isolation & purification*; D031647:Psidium / Q000737:chemistry*; D014465:Ultrasonics
chemical_list: D044945:Proanthocyanidins
keywords: Guava (Psidium guajava L.) leaves; NP-HPLC-FLD-ESI-MS; Proanthocyanidins oligomers; Response surface methodology; Ultrasound assisted extraction