Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC-ESI-MS/MS

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dc.authorid0000-0002-4090-7227en_US
dc.authorid0000-0001-9225-7425en_US
dc.contributor.authorBouhafsoun, Aicha
dc.contributor.authorYılmaz, Mustafa Abdullah
dc.contributor.authorBoukeloua, Ahmed
dc.contributor.authorTemel, Hamdi
dc.contributor.authorKaid, Meriem Harche
dc.date.accessioned2022-07-07T07:38:52Z
dc.date.available2022-07-07T07:38:52Z
dc.date.issued2018en_US
dc.departmentDicle Üniversitesi, Eczacılık Fakültesi, Temel Eczacılık Bilimleri Bölümüen_US
dc.description.abstractIn this study, heated reflux extraction method has been used to identify the phenolic compounds from C. humilis var. argentea leaflets, rachis and fruits. Extractions were performed in both ultrapure water and 80% methanol solvents. The efficiency of procedures was determined in terms of the quality and quantity of phenolic acids and flavonoids identified. Chamaerops extracts have been characterized by high concentrations of phenolic compounds, which play a crucial role in protection against various diseases. LC-MS/MS was used to determine the chemical profile of various extracts obtained from Chamaerops. The results showed that the major components in leaflets and fruits extracts were quinic, malic and chlorogenic acids. In addition, nine minor acidic components were identified. On the other hand, rutin and hesperidin were found to be the major flavonoids. The methanol extract was shown as being the most efficient to identify phenolic compounds in C. humilis.en_US
dc.identifier.citationBouhafsoun, A., Yılmaz, M. A., Boukeloua, A., Temel, H., Kaid, M. H. (2018). Simultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC-ESI-MS/MS. Food Science and Technology (Brazil), 38, 242-247.en_US
dc.identifier.doi10.1590/fst.19917
dc.identifier.endpage247en_US
dc.identifier.issn0101-2061
dc.identifier.scopus2-s2.0-85063412287
dc.identifier.scopusqualityQ2
dc.identifier.startpage242en_US
dc.identifier.urihttps://www.scielo.br/j/cta/a/ZdghsJn4SXcffwGZ4gYjMFB/?lang=en
dc.identifier.urihttps://hdl.handle.net/11468/10142
dc.identifier.volume38en_US
dc.identifier.wosWOS:000456673700034
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, Mustafa Abdullah
dc.institutionauthorTemel, Hamdi
dc.language.isoenen_US
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTAen_US
dc.relation.ispartofFood Science and Technology (Brazil)
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectChamaerops humilis L.en_US
dc.subjectLC-ESI-MS/MSen_US
dc.subjectPhenolic compoundsen_US
dc.subjectChemical compositionen_US
dc.subjectExtractsen_US
dc.titleSimultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC-ESI-MS/MSen_US
dc.titleSimultaneous quantification of phenolic acids and flavonoids in Chamaerops humilis L. using LC-ESI-MS/MS
dc.typeArticleen_US

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