1. Use of Innovative (Micro)Extraction Techniques to Characterise Harpagophytum procumbens Root and its Commercial Food Supplements
- Author
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Diuzheva, Alina, Carradori, Simone, Andruch, Vasil, Locatelli, Marcello, Luca, Elisa De, Tiecco, Matteo, Germani, Raimondo, Menghini, Luigi, Nocentini, Alessio, Gratteri, Paola, and Campestre, Cristina
- Subjects
Liquid Phase Microextraction ,Plant Science ,Sodium Chloride ,DLLME ,Harpagophytum procumbens ,IL ,MAE ,NADES ,Analytical Chemistry ,Food Science ,Biochemistry ,Molecular Medicine ,Drug Discovery3003 Pharmaceutical Science ,Complementary and Alternative Medicine2708 Dermatology ,Plant Roots ,Phenols ,Limit of Detection ,Harpagophytum ,Glycosides ,Microwaves ,Chromatography, High Pressure Liquid ,Pyrans ,Water ,2-Hydroxypropyl-beta-cyclodextrin ,Glucose ,Italy ,Dietary Supplements ,Solvents - Abstract
For the determination of harpagoside and the wide phenolic pattern in Harpagophytum procumbens root and its commercial food supplements, dispersive liquid-liquid microextraction (DLLME), ultrasound-assisted DLLME (UA-DLLME), and sugaring-out liquid-liquid extraction (SULLE) were tested and compared.In order to optimise the extraction efficiency, DLLME and UA-DLLME were performed in different solvents (water and aqueous solutions of glucose, β-cyclodextrin, (2-hydroxypropyl)-β-cyclodextrin, sodium chloride, natural deep eutectic solvent, and ionic liquid).The plant material was ground and sieved to obtain a uniform granulometry before extraction. Commercial food supplements, containing H. procumbens are commercially available in Italy.The most effective sodium chloride-aided-DLLME was then optimised and applied for analyses followed by HPLC-PDA. For comparison, microwave-assisted extraction was performed using the same solvents and the best results were obtained using 1% of β-cyclodextrin or 15% of sodium chloride.All commercial samples respected the European Pharmacopoeia monograph for this plant material, showing a harpagoside content ≥ 1.2%. Copyright © 2017 John WileySons, Ltd.
- Published
- 2017