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| Contact |
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Andlauer Wilfried |
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| Title |
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Innovative microwave-assisted hydrolysis of ellagitannins and quantitation as ellagic acid-equivalents |
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G. Theocharis, W. Andlauer |
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| References |
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Food Chemistry, 2013, 138, 2430-2434 |
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http://dx.doi.org/10.1016/j.foodchem.2012.12.015 |
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| Abstract |
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The health-promoting effects of ellagic acid and its intestinal degradation products are well-known. In plants, ellagic acid mainly appears in the form of its precursors, the so-called ellagitannins. Therefore, determination of total ellagic acid content has been accomplished by cleaving ellagitannins with high temperatures and strong acids. Microwave-assisted extraction (MAE) has been shown to be a very effective and quick extraction technique. The aim of the present study was to establish an MAE-based method for a rapid hydrolysis of ellagitannins and to compare this method with a conventional acid hydrolysis. For this purpose, strawberries (Fragaria x ananassa), which have been identified as a major source of ellagitannins in human diet, were used as a model. The newly developed MAE method was quicker, less chemical-consuming and more effective in hydrolysing ellagitannins. |
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