Short communication, Note

https://doi.org/10.2478/botcro-2019-0015

Phenolic profiles of quince (Cydonia oblonga Mill.) leaf extracts obtained by different extraction methods

Martina Persic ; Agronomy Department, Chair for Fruit, Vine and Vegetable Growing, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Robert Veberic ; Agronomy Department, Chair for Fruit, Vine and Vegetable Growing, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
Maja Mikulic-Petkovsek ; Agronomy Department, Chair for Fruit, Vine and Vegetable Growing, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

Abstract

Extracts from quince leaves are a well-known home remedy used for treating diverse health problems. Most of the beneficial properties of quince leaf extracts may be assigned to their high content of phenolic compounds, particularly tannins. In this research, we have evaluated the efficiency of various methods for phenolic extraction from quince leaves and determined detailed phenolic profiles of different extracts. The results indicated that leaf drying is a suitable pretreatment for enhancing the extraction of phenolic compounds. Higher extraction of phenolics was achieved at higher temperatures (i.e. infusion or decoction). Phenolic profiles of quince leaf extracts differed among the extraction solvents and time of extraction. Flavanols prevailed in extracts obtained by decoction and ethanolic maceration, while extracts obtained by maceration in water and infusion were rich in phenolic acids. A highly concentrated quince leaf extract was attained by ethanolic maceration, using a standard ratio of solvent and leaf material.

Keywords

decoction; infusion; maceration; phenolics; quince; tannins

Hrčak ID:

225653

URI

https://hrcak.srce.hr/225653

Publication date:

1.10.2019.

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