Back to Search Start Over

A surface multiple imprinting layers membrane with well-oriented recognition sites for selective separation of chlorogenic acid from Ficus carica L.

Authors :
Luo, Zidan
Tian, Mengfei
Ahmad, Naveed
Xie, Yuxin
Xu, Chunguo
Liu, Jie
Zhao, Chunjian
Li, Chunying
Source :
Food Chemistry. Feb2024, Vol. 433, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

[Display omitted] • A surface multiple imprinting layers membrane (SMILM) with high affinity was developed. • The imprinting layers are based on dopamine polymerization and boronate affinity. • SMILM possesses multiple recognition sites to adsorb chlorogenic acid(CGA). • The SMILM is an efficient strategy to separate CGA in F. carica fruits, peels and leaves. • The recognition mechanism of SMILM was explored by molecular simulations and NMR. Chlorogenic acid (CGA), known as an important natural antioxidative compound in Ficus carica L, has valuable application prospects on health food, functional food, nutrition and dietary formulations. In this study, a surface multiple imprinting layers membrane (SMILM) was developed and applied to separate CGA from F. carica. Two different imprinting layers were integrated onto the membrane surface in sequence. The first imprinting layer was formed by dopamine polymerization and the second imprinting layer was fabricated by atom transfer radical polymerization (ATRP) and boronate affinity. The prepared SMILM with well-oriented multiple recognition sites exhibited high adsorption capacity (52.08 mg·g−1 in 60 min) for CGA and specific selectivity with imprinting factor (IF) of 3.06. Furthermore, the recognition mechanism of SMILM was clarified by molecular simulation and NMR. The SMILM was successfully applied to separate CGA from the fruits, peels and leaves of F. carica with recoveries of 90.22, 83.31 and 84.95 %, respectively. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
433
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
172777145
Full Text :
https://doi.org/10.1016/j.foodchem.2023.137347