Dietary polyphenols are diverse bioactives with proven physiological health benefits. In recent years, Brussels sprouts have gained tremendous importance as chemopreventive functional vegetable due to the presence of novel glucosinolates and phenolic acids. To the best our knowledge, little information is available using optimized accelerated solvent extraction (ASE) method for extraction, identification, and bioactivities from Brussels sprouts. In the present study, direct and sequential solvent extraction of dietary polyphenols at varying temperature of 40°C, 80 °C, 120 °C and 160 °C was studied using accelerated solvent extraction (ASE) technique. Extracts from varying solvents such as hexane, ethyl acetate, acetone, methanol and methanol-water were analyzed for total phenolics (Folin Ciocalteu assay), radical scavenging activity through α,α-diphenyl β-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethyl benzothiazoline-6-sulphonic acid (ABTS) assay and inhibition of amylase. Among the direct extraction combinations of solvents, MeOH:water (70:30) extracts at 160°C yielded the highest total phenolics (30.76±1.68mg/g) resulting in higher DPPH as well as ABTS radical scavenging activity. In the case of sequential extractions, water extracts at 80°C showed the maximum total phenolics (29.64±2.08mg/g). However, at 160°C temperature, sequential water extracts exhibited highest DPPH. Interestingly both water and methanol extracts showed highest ABTS radical scavenging from sequential extraction. The lowest radical scavenging activity and phenolic content was observed using EtOAc sequential extracts. The active extracts were analyzed for chemical constituents by HPLC electrospray ionization tandem high resolution mass spectrometry.

Potential green solvents using accelerated extraction of Brussel sprouts yielded higher phenolics, antioxidant activity and α-amylase inhibition

253rd National Meeting (2017)

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