HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods

Abstract

The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities

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Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves

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