INFLUENCE OF EXTRACTION METHOD ON THE CHEMICAL PROFILE OF SICYOS EDULIS (JACQ.) (CHAYOTE) FRUIT AND LEAF EXTRACTS
DOI:
https://doi.org/10.56238/arev7n8-255Keywords:
Sicyos edulis (Jacq.), Phytopharmaceuticals, FlavonoidsAbstract
The species Sicyos edulis (Jacq.), popularly known as chayote, is widely used in cooking due to its rich nutritional composition and in folk medicine for its pharmacological properties, being indicated for the treatment of hypertension and kidney and intestinal disorders. This study aimed to prepare and chemically characterize extracts from the fruits and leaves of this species, prepared under different conditions, to determine how the chemical profile of the extracts is affected by variations in extraction methods and whether such changes affect the presence of secondary metabolites. Ethanolic extracts were prepared from the dried and fresh leaves, as well as from the fresh fruit, using the maceration and Soxhlet techniques. Chemical characterization was performed using ultra-high-performance liquid chromatography coupled with electrospray ionization mass spectrometry (UHPLC-ESI-MS/MS). Sugars, amino acids, and glycosylated fatty acids were found in the ethanolic extracts of the fruits. Amino acids, flavonoids, and flavones were characterized in the ethanolic extracts of the leaves. Cold maceration of the dried leaves in ethanol was the method that yielded the greatest variety of flavonoids, including diosmin, luteolin, kaempferol, and chrysoeriol.
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