Cargando…

Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction

To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Dong-Shin, Kim, Mi-Bo, Lim, Sang-Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758099/
https://www.ncbi.nlm.nih.gov/pubmed/29333388
http://dx.doi.org/10.3746/pnf.2017.22.4.345
_version_ 1783290939180056576
author Kim, Dong-Shin
Kim, Mi-Bo
Lim, Sang-Bin
author_facet Kim, Dong-Shin
Kim, Mi-Bo
Lim, Sang-Bin
author_sort Kim, Dong-Shin
collection PubMed
description To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe(2+)/100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L* and b* decreased, and a* increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves.
format Online
Article
Text
id pubmed-5758099
institution National Center for Biotechnology Information
language English
publishDate 2017
publisher The Korean Society of Food Science and Nutrition
record_format MEDLINE/PubMed
spelling pubmed-57580992018-01-12 Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction Kim, Dong-Shin Kim, Mi-Bo Lim, Sang-Bin Prev Nutr Food Sci Articles To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted with subcritical water (SW) at 100~220°C for 10~50 min. The major phenolic compounds were quercetin, gallic acid, and protocatechuic acid. The cumulative amount of individual phenolic compounds increased with increasing extraction temperature from 100°C to 180°C and did not change significantly at 200°C and 220°C. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180°C, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100°C. Total phenolic content and total flavonoid content increased with increasing extraction temperature and decreased with increasing extraction time, and peaked at 41.1 mg gallic acid equivalents/g and 26.9 mg quercetin equivalents/g at 180°C/10 min, respectively. 2,2-Diphenyl-1-picrylhydrazyl free radical scavenging activity and ferric reducing ability of plasma reached 46.4 mg ascorbic acid equivalents/g and 72.3 mmol Fe(2+)/100 g at 180°C/10 min, respectively. The fagopyrin contents were reduced by 92.5~95.7%. Color values L* and b* decreased, and a* increased with increasing extraction temperature. SW extraction enhanced the yield of phenolic compounds with high antioxidant activity and reduced the fagopyrin content from buckwheat leaves. The Korean Society of Food Science and Nutrition 2017-12 2017-12-31 /pmc/articles/PMC5758099/ /pubmed/29333388 http://dx.doi.org/10.3746/pnf.2017.22.4.345 Text en Copyright © 2017 by The Korean Society of Food Science and Nutrition This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Articles
Kim, Dong-Shin
Kim, Mi-Bo
Lim, Sang-Bin
Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title_full Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title_fullStr Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title_full_unstemmed Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title_short Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
title_sort enhancement of phenolic production and antioxidant activity from buckwheat leaves by subcritical water extraction
topic Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758099/
https://www.ncbi.nlm.nih.gov/pubmed/29333388
http://dx.doi.org/10.3746/pnf.2017.22.4.345
work_keys_str_mv AT kimdongshin enhancementofphenolicproductionandantioxidantactivityfrombuckwheatleavesbysubcriticalwaterextraction
AT kimmibo enhancementofphenolicproductionandantioxidantactivityfrombuckwheatleavesbysubcriticalwaterextraction
AT limsangbin enhancementofphenolicproductionandantioxidantactivityfrombuckwheatleavesbysubcriticalwaterextraction