Polyphenol Characterization in Red Beverages of Carapa procera (D.C.) Leaf Extracts
Round 1
Reviewer 1 Report
In my opinion, this paper is methodologically correct and merits to be published in beverages journal.
L 167 Remove. It is not necessary because is written in section 2. Material and methods
Author Response
L 167 Remove. It is not necessary because is written in section 2. Material and methods
Line 167 has been removed.
Reviewer 2 Report
Comments to Author:
In the manuscript “Polyphenols in red beverages of Carapa procera (D.C.) leaf extracts” authors has done the semi-prep. The author is missing a few points, which may be critical for the present manuscript.
1) The author has not explained how much quantity they were able to isolate for each of the compounds.
2) I would also suggest the author provide NMR data if they have collected around 50 mg of the sample from the semi preparation. NMR data will be proof of each structure and position of the functional group.
I would suggest the author include those to make the study more interesting
Author Response
Your remark makes sense for further advancement in the molecular confirmation of compounds, but we did not perform NMR analysis. We used semi-preparative HPLC to split and purify compounds in order to verify from standard, the characteristic of the presumed phenolic compound (example in actual Figure 5). We needed purified phenolic compounds for co-elution experiments.
Reviewer 3 Report
Dear authors,
the manuscript "Polyphenols in red beverages of Carapa procera (D.C.) leaf extracts" about the polyphenols characterization and quantitation in the extract from Carapa Procera leaves is well written and the analyses were performed in line with the aims.
Anyway I suggest to:
-Improve the title (i.e. adding determination after polyphenols)
-Delete the point when you write mol.L
-Add unit of measurment in Table 1
-Improve figures and tables captions
-Delete figure 4, it is not useful
I have a general consideration on the manuscript about the sensory analysis of this beverage: did you perform a sensory evaluation? Because you consider the extract as a beverage not only an extract to use in biomedical field.
Author Response
-Improve the title (i.e. adding determination after polyphenols)
We’ve improved the title by adding Characterization after polyphenols. The paper is also titled: “Polyphenols characterization in red beverages of Carapa procera (D.C.) leaf extracts”
-Add unit of measurment in Table 1
We’ve added units of measurement in tables 1 and 5.
-Improve figures and tables captions
The caption of tables 1, 3, 4, 5, 6 and figures 3, 4, 6, 8 has been improved.
-Delete figure 4, it is not useful
We’ve deleted figure 4 and any comments about it. The following numbering of figure was also updated.
I have a general consideration on the manuscript about the sensory analysis of this beverage: did you perform a sensory evaluation? Because you consider the extract as a beverage not only an extract to use in biomedical field.
Very relevant question. Sensory analysis is in progress. Because rural communities already use it daily for their drink in order to prevent certain ills.
