The Effect of Different Extraction Techniques on the Composition and Antioxidant Activity of Cherry Laurel (Prunus Laurocerasus) Leaf and Fruit Extracts

8/11/2019 The Effect of Different Extraction Techniques on the Composition and Antioxidant Activity of Cherry Laurel (Prunus

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prevalent(Ayaz,2001;Alasalvaretal.,2005), withfructose,glucose,sorbitol (Var and Ayaz, 2004), mannitol, ascorbic acid, dietary fiber,antocyanins, some mineral (Kolayli et al., 2003) and tannin con-tent (Colak et al., 2005). Some of these compounds are well-knownantioxidants.

Interest for bioactive compounds of a natural origin with ahigh antioxidant capacity has increased considerably in the pasttwo decades, mostly due to their potential for the treatment andprevention of cancer, cardiovascular, chronic and neurodegenera-tive diseases (Gil-Chvez et al., 2013). Therefore, finding the mostefficient extraction and separation method, as well as the fullcharacterization of obtained bioactive compounds from naturalmatrices are a major challenge for researchers in the food, phar-maceutical, and cosmetic industry.

The extraction efficiency of bioactive components from plantmaterials is affected by different factors, such as the extractiontechniques, solvents, time, temperature, solvent-to-plant materialratio and many others. However, a suitable extracting method andsolvent arecrucial to ensuring an efficient extraction of the targetednutraceuticals from plant material (Goli et al., 2005). Conventionalextraction methods, such as Soxhlet and classical extraction (mac-eration), are despite high solvent, time and energy consumptionstill in widespread use. However, over the last decades, somenovel extraction techniques, including ultrasound and microwave-assisted extraction, have been developed as energy-saving andenvironment-friendly processes with cost-effective production ofhigh quality extracts (Wang and Weller, 2006). Theoretically, theoptimal extraction method should be simple, safe, reproducible,inexpensive and suitable for industrial application (Vongsak et al.,2013).

The aims of the current study were to compare the extractionyields, chemical composition, antioxidant activities, total pheno-lic, and flavonoid content of cherry laurel leaf and fruit extracts,obtained by classical (CE), Soxhlet extraction (SE), ultrasound(UAE), and microwave (MWAE) assisted extraction, despite thewidespread use of cherry laurel in traditional medicine, a properbiochemical characterization of leaf extracts, as well as the effects

oftheextractiontechniquesonthecherrylaurelleaforfruitextractcomposition has not been reported and compared yet.

2. Materials and methods

2.1. Materials

Cherrylaurel (Prunus laurocerasusL.)leafandfruitsampleswereharvested (August 2012) in the Zelenicje Nature Reserve (moun-tain Ostrozub, southeastern Serbia, 4252 N 2214 E) where theassociation Lauroceraso-Fagetum , a rare and specific relict commu-nity of cherry laurel with beech, is under the special protection oftheInstitute forNature Conservationof Serbiafrom 1950. Theplant

material wasidentified by Prof. N. Randjelovic (Department of Biol-ogy and Ecology, University of Nis, Serbia). Fresh leaves (separatedfrom twigs) and edible fruit parts (without the stones) were storedat 4 C until further uses (no longer than 3 days). Themoisture con-tent determined immediately after harvesting, by drying at 105Cto a constant weight, was 61.92.9% and 77.43.2% for the leavesand fruit, respectively.

Methanol (HPLC grade) was obtained from J.T. Baker (Deven-ter, Holland), FolinCiocalteus reagent, DPPH (2,2-diphenyl-1-picryhydrazyl), quercetin, quercetin 3-glucoside, luteolin, lute-olin 7-glucoside, apigenin, apigenin 7-glucuronide, apigenin7-glucoside, rutin, kaempferol, kaempferol 3-glucoside, myricitrinandnaringenin were purchased from Sigma Chemical Co.(St. Louis,MO, USA). All the other chemicals were analytical grade chemicals

from Merck (Darmstadt, Germany).

2.2. Extraction of plant material

2.2.1. Microwave assisted extraction (MWAE)Milled fresh cherry laurel leaves or fruit (40 g) were extracted

using methanol (400ml). The MWAE was performed in an elec-trically modified microwave oven (SAMSUNG, type M1712N,Malaysia) at 300W and for 15min. The extraction system hasreached solvent (methanol)boiling temperature forless than 4 minat mentioned operational conditions. At the end of the extraction,the liquid extract was separated from the solid residue by vacuumfiltration and evaporated to dryness on a rotary vacuum evapora-tor at40 C. The extracting solvent, plant material-to-solvent ratio,and extraction time were chosen on the basis of our previous workwhere we successfully employed response surface methodologyto optimize the operational conditions of the microwave-assistedextractionofcherrylaurelleaves(Karabegovicetal.,2013) andfruit(Karabegovic et al., 2014).

2.2.2. Ultrasound assisted extraction (UAE)Samples of milled fresh cherry laurel leaves or fruit (40g) were

extracted with methanol (400 ml). Sonication was performed for15min inanultrasoniccleaningbath(Sonic,Ni s, Serbia;totalnomi-nal power: 350W; and frequency:40 kHz). The temperature wascontrolled and maintained at 65C (1 C) by water circulatingfrom a thermostated bath by means of a pump. Separation and fur-ther treatment of the filtrates were the same as described in theprevious section.

2.2.3. Classical extraction (CE)Milled fresh cherry laurel leaves or fruit (40 g) with methanol

(400ml) were taken to an Erlenmayer flask placed in a ther-mostated water bath for 15min. The temperature was maintainedat651 C. Additional agitation or shaking was not employed. Dryextracts were obtained using the same procedure as described inthe Section 2.2.1.

2.2.4. Soxhlet extraction (SE)Milled fresh cherry laurel leaves or fruit (40 g) and methanol(400ml) were extracted by the Soxhlet apparatus for a period of120min (twelve extraction cycles). Previously, we have found thatthe yield of extractive substances did not increase after the twelfthcycle. The liquid extract was evaporated by a rotary vacuum evap-orator to a constant mass.

2.3. The quantitative estimation of phenolic compounds and the

antioxidant activity of the extracts

Widely accepted spectrophotometric methods involving theFolinCiocalteu reagent and aluminum chloride were used forrapid quantification of the total phenol (TPC) and flavonoid (TFC)

compounds, respectively. The determination of the free radicalscavenging activity was measured according to the DPPH method.All tree methods are rapid, simple and reproducible and can befound described in detail elsewhere(Stanisavljevicetal.,2008). TheTPCandTFCwereexpressedasmgofgallicacid/gofdryextractandmg of rutin/g of dry extract, respectively, while EC50values werecalculated according to the experimental databy using the sigmoidnon-linear regression model.

2.4. HPLC analysis

The HPLC analyses of the extracts were performed on an Agi-lent 1100 Series HPLC system (Agilent Technologies) consistedof micro vacuum degasser, binary pump, thermostated column

compartment and variable wavelength detector under previously


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described conditions and procedures (Viet et al. , 1995). The Agi-lent Eclipse column XDB-C18 4.6mm ID150mm (5m) wasused. The mobile phase was composed of solvent (A) 0.15% (w/v)phosphoric acid in H2O:MeOH (77:23, v/v, pH= 2) and solvent (B)methanol as follows: isocratic 03.6 min 100% A + 0% B; linear gra-dient for 24min 80.5% A + 19.5% B; isocratic with 80.5% A + 19.5% Bup to 30min; linear gradient for 60min 51.8% A + 48.2% B; lineargradient for 67.2min 0% A + 100% B; followed by isocratic elutionwith 100% B for the last 5min at room temperature at flow rateof 1ml/min, and UV detection at 350nm. The injection amountwas 20l of extracts solution made by diluting dry extracts withmethanol (5mg/ml) and filtered through Econofilter, 25/0.45m,RC (Agilent Technologies). The phenolic compounds present inthe extracts were identified by comparing their retention timesin HPLC chromatogram with the previously published ones (Vietet al., 1995) and with commercial standard compounds (exter-nal standard method). The concentrations of analyzed compoundspresent in the samples were calculated by introducing the areasof peaks into the corresponding calibration curves. Those curveswere made with standard solutions of all standards prepared inmethanol (1.0mg/ml) and diluted of at least 5 concentration lev-els ranging from 5 to 200g/ml which were injected intothe HPLC.The corresponding peak areaswere plotted against concentrations.Statistical analysis showed that all standard solutions have goodlinearity within the concentration range examined in this work,as shown by the high correlation coefficients (R2 > 0.9997). Theamounts of phenolic compounds in the extracts were calculatedas mg/g of dry extract, on the basis of peak areas and by usingcalibration curves constructed for each standard.

2.5. Statistical analysis

Alloftheexperimentswererepeatedthreetimesandtheresultsare expressed as the mean value standard deviation. Statisti-cal comparisons were made using one-way analysis of variance(ANOVA) followed by Tukeys HSD post hoc test for multiple com-parisons (SPSS, version 17). Differences were considered to be

significant atp


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Table 1

Total phenol (TPC) and flavonoid (TFC) contents in cherrylaurel leaf and fruit extracts obtained by different extraction techniques.*

Extraction technique TPC, mg of gallic acid/g of dry extract TFC, mg of rutin/g of dry extract

Leaf extract Fruit extract Leaf extract Fruit extract

MWAE 119.4 1.1a 46.3 1.4a 66.6 0.2a 13.7 0.5a

UAE 114.7 1.7b 42.2 1.8b 64.4 0.3ab 13.5 0.4a

CE 116.0 2.2ab 41.3 1.3b 63.5 0.9bc 13.4 0.2a

SE 85.4 1.4c 36.2 0.6c 61.3 1.6c 12.9 0.2a

* Results were expressed as the mean of triplicates standard deviation and the values with different superscript letters within a column were significantly different(Tukeys HSD test,p


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Akkol, 2011). In addition, some previous results also reported highantioxidant activity for methanolic extracts of cherry laurel fruit(Karahalil and Sahin, 2011; Halilova and Ercisli, 2010).

The AA from the cherry laurel fruit in the present study werehigher than 79515.8g/mlthat were reported for80% methano-licextracts obtained from the cherry laurel fruit (Celep et al.,2012).These results indicate that AA is influenced by environmental fac-tors, type of plant parts, maturity level, and harvesting stage, ashaspreviously been confirmed on the example of theOleaeuropaealeaves and fruit (Brahmi et al., 2013).

Then, comparing the AA of cherry laurel leaf and fruit extractsobtained by the MWAE, UAE and CE, we found that the valueswere comparable, while the extracts obtained using SE showedstatistically significant differences when compared to the extractsobtained by the other three used techniques. This might be due tothe slight decomposition of the compounds with AA under longertreatmentandintenseheating.Butdespitetheobserveddifferencesforthe AA of the tested extracts, the results arestill very similar andindicate that different extraction techniques did not cause seriouschanges in the phenolic content of the extracts.

According to our literature survey, this is the first report ofTPC, TFC and AA comparison of cherry laurel leaf and fruit extractsobtained by different extraction techniques. On the basis of theseresults, the MWAE was found to be the most convenient tech-nique for extracting antioxidants from cherry laurel leaves andfruit, as well as that the effect of the extraction techniques on theAA and content of TPC or TFC in the extracts depends mostly onthe type, structure and complexity of the plant material, solventtypes, extraction conditions, type of target extract and differencesin the availability of laboratory equipment. However, the choiceof one best extraction technique for all plant material is unjusti-fied, as even their ranking according to strengths and weaknessesis difficult (Khoddami et al., 2013).

As shown in Fig. 2, a high correlation is observed between theAA and TPC and TFC with a correlation coefficient of 0.945 and0.985,respectively. Many researchers also reported high linear cor-relations between these values (Kalia et al. , 2008; Tamuly et al.,

2013; Xu and Chang, 2007) confirming that the radical scavengingactivity of plant extracts depends on the amount of polyphenoliccompounds in the extracts.

3.3. The phenolic composition of cherry laurel extracts

The phenolic profiles of methanolic extracts from cherry lau-rel leaves and fruit were analyzed using HPLCDAD (Figs. 3 and 4)

F ig . 2 . The correlation between antioxidant activity and total phenolic (blacksquares) and flavonoid (open squares) compounds in cherry laurel leaf and fruitextracts obtained by different extraction techniques.

and the results of the identified compounds are summarized in

Tables 3 and 4. A total of 10 compounds were identified by a com-parison with reference standards, while for the remaining peaks inthe chromatograms, due to a lack of reference compounds, defini-tive identification was not carried out.

Independently of the plant materialsand extraction techniques,the most common component in the cherry laurel leaf and fruitextracts was chlorogenic acid, ranging from 25.44 to 36.49mg/g ofdry extract, although the o-coumaric acid, quercetin 3-glucoside,luteolin 7-glucoside,apigenin7-glucoside, kaempferol3-glucoside,andnaringenin were presentin theleaf extracts, while vanillic acid,caffeic acid, and rutin were detected in fruit extracts. By compar-ing the phenolic compositions of leaf and fruit extracts obtainedby various recovery techniques, the highest content of most of theidentified phenolic compounds were detected in extracts obtainedby MWAE, except for apigenin 7-glucoside and vanillic acid whosecontents were reduced by about 40% when microwaves were used.A high content of some phenolic compounds in extracts obtainedby MWAE could be attributed to the better increases of tempera-ture insidethe plant cellsundermicrowave treatmentwhichcausesthe destruction of cell walls and the release of cell content intothe extraction system. The lowest yield of chlorogenic acid in theextracts obtained by the CE, from both plant materials, could bedue to the degradation at higher temperature for a long time.

Fig. 3. HPLC chromatogram of cherrylaurel leaf extract obtained by UAE.

Fig. 4. HPLC chromatogram of cherry laurel fruit extract obtained by MWAE.


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Table 3

The chemical composition of cherry laurel leaf extracts obtained by different extraction techniques.

Compound Pick number Retention time (min) mg/g of dry extract

MWAE UAE CE SE

Chlorogenic acid 1 11.496 30.44 28.67 32.30 25.44o-Coumaric acid 2 15.907 0.92 0.58 0.53 0.85Quercetin 3-glucoside 3 24.214 0.58 0.40 0.58 0.63Luteolin 7-glucoside 4 29.301 22.78 13.57 18.70 14.87Apigenin 7-glucoside 5 37.815 7.11 9.95 11.62 8.48Kaempferol 3-glucoside 6 40.564 0.51 0.37 0.35 0.40Naringenin 7 45.820 0.11 0.09 0.04 0.05

Table 4

The chemical composition of cherry laurel fruit extracts obtained by different extraction techniques.

Compound Pick number Retention time (min) mg/g of dry extract

MWAE UAE CE SE

Chlorogenic acid 1 11.476 35.21 35.17 36.49 30.39Vanillic acid 2 15.927 1.19 1.58 1.49 1.89Caffeic acid 3 25.097 1.69 1.12 1.25 0.21Rutin 4 33.794 0.98 0.81 0.69 0.40

Chlorogenic acid degradation at higher temperatures was previ-

ously shown in the case of phenolic compound extraction fromdefatted and ground robusta cherry coffee (Upadhyay et al., 2012).

Our results are in agreement with previous research which hasshown that chlorogenic acid was the main phenolic acid in theextracts of the cherry laurel fruit (Alasalvar et al., 2005; Karahaliland Sahin, 2011). Besides chlorogenic acid, other free phenolicacids (protocatechuic,p-hydroxybenzoic acid, vanillic acid, caffeicacid, syringic acid, andp-coumaric acid) were identified and quan-tified in the fruit extract, among which syringic and p-coumaricacid were present in higher amounts (Alasalvar et al., 2005). Ayazet al. (1997) found the same phenolic acids in the fruit of culti-vars and wild cherry laurel form, but with vanillic acid as the majorcompound present in all forms. The highest content of phenolicacid in the fruit of the cultivar Laurocerasusofficinalis Oxygemmis

was found for benzoic, followed by caffeic and vanillic acids (Ayaz,2001). Furthermore, except chlorogenic acid, which was the pre-dominant phenolic compound in the extracts of the cherry laurelfruit, hydroxybenzoic acid, vanillic acid, catechin, protocatechuicacid andp-coumaric acid were also present in high concentrations,while syringic acid, ferulic acid, rutin andgallic acids were detectedin small amounts. However, caffeic acid, benzoic acid, o-coumaricacid, abscisic acid, trans-cinnamic acid were not detected in thesame methanolic extracts of the cherry laurel fruit (Karahalil andSahin, 2011). The differences between the current and previousresults confirmed the fact that many factors, such as the grow-ing season, variety, environmental and climatic conditions, plantdisease, soil type, geographic locations, and even maturity couldinfluence the concentration and variability of phenolic compounds

within the same fruit type (Sellappan et al., 2002).Up to now, in the extract of cherry laurel leaves, justthree phenolic compounds (2-O--d-glucopyranosyl-2-hydro-xyphenyl-acetic acid, kaempferol-3-O--d-xylopyranosyl-(12)-O--d-glucopyranoside and (+)-catechin) were identified (Akkolet al., 2012).

4. Conclusion

Several extraction techniques such as MWAE, UAE, CE and SEwere compared for cherry laurel leaf and fruit extraction on thebasisoftheextractiveyields,antioxidantactivitiesandextractcom-position. The results showed that the extraction techniques andnature of the plant material strongly affect the extractive yields

(p


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