000117197 001__ 117197
000117197 005__ 20230914083338.0
000117197 0247_ $$2doi$$a10.7455/ijfs/11.1.2022.a5
000117197 0248_ $$2sideral$$a128812
000117197 037__ $$aART-2022-128812
000117197 041__ $$aeng
000117197 100__ $$aMarmol, I.
000117197 245__ $$aInfluence of Extraction Solvent on the Biological Properties of Maritime Pine Bark (Pinus pinaster)
000117197 260__ $$c2022
000117197 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117197 5203_ $$aMaritime pine bark (Pinus pinaster Aiton subsp. atlantica) is rich in polyphenols with known bioactive properties which are beneficial for human health. However, biological activities of bark extracts depend on the type of polyphenols extracted and the characteristics of these extractives depend on several factors such as the type of solvents used. The in uence of the extraction solvent on the composition and consequently on the properties of the extracts has been poorly described. Thus, in this study the in uence of the extraction solvent (water, ethanol and ethanol-water (50/50 v/v%)) on the antibacterial and anticancer properties of P. pinaster bark samples were evaluated. LC-DAD-MS profiling of the different extracts was also carried out to study their polyphenol composition. Results show that extraction solvent must be carefully chosen with respect to foreseeing use of bark extracts, since ethanolic and hydroethanolic extracts displayed the greatest antibacterial activity whereas water extracts showed increased anticancer properties. © 2022. International Journal of Food Studies.All Rights Reserved
000117197 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117197 592__ $$a0.216$$b2022
000117197 593__ $$aFood Science$$c2022$$dQ3
000117197 594__ $$a1.2$$b2022
000117197 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117197 700__ $$aVieito, C.
000117197 700__ $$aAndreu, V.
000117197 700__ $$aLevert, A.
000117197 700__ $$aAmiot, A.
000117197 700__ $$aBertrand, C.
000117197 700__ $$0(orcid)0000-0002-3595-7668$$aRodrÍguez-Yoldi, M.J.$$uUniversidad de Zaragoza
000117197 700__ $$aSantos, J.
000117197 700__ $$aVaz-Velho, M.
000117197 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000117197 773__ $$g11, 1 (2022), 51-62$$tInternational Journal of Food Studies$$x2182-1054
000117197 8564_ $$s1125197$$uhttps://zaguan.unizar.es/record/117197/files/texto_completo.pdf$$yVersión publicada
000117197 8564_ $$s1893953$$uhttps://zaguan.unizar.es/record/117197/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117197 909CO $$ooai:zaguan.unizar.es:117197$$particulos$$pdriver
000117197 951__ $$a2023-09-13-11:19:58
000117197 980__ $$aARTICLE