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Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction.
Prev Nutr Food Sci 2017; 22(4):345-352PN

Abstract

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 Fe2+/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.

Authors+Show Affiliations

Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea.Department of Biotechnology, Yonsei University, Seoul 03722, Korea.Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29333388

Citation

Kim, Dong-Shin, et al. "Enhancement of Phenolic Production and Antioxidant Activity From Buckwheat Leaves By Subcritical Water Extraction." Preventive Nutrition and Food Science, vol. 22, no. 4, 2017, pp. 345-352.
Kim DS, Kim MB, Lim SB. Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction. Prev Nutr Food Sci. 2017;22(4):345-352.
Kim, D. S., Kim, M. B., & Lim, S. B. (2017). Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction. Preventive Nutrition and Food Science, 22(4), pp. 345-352. doi:10.3746/pnf.2017.22.4.345.
Kim DS, Kim MB, Lim SB. Enhancement of Phenolic Production and Antioxidant Activity From Buckwheat Leaves By Subcritical Water Extraction. Prev Nutr Food Sci. 2017;22(4):345-352. PubMed PMID: 29333388.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction. AU - Kim,Dong-Shin, AU - Kim,Mi-Bo, AU - Lim,Sang-Bin, Y1 - 2017/12/31/ PY - 2017/07/17/received PY - 2017/10/19/accepted PY - 2018/1/16/entrez PY - 2018/1/16/pubmed PY - 2018/1/16/medline KW - antioxidant activity KW - buckwheat leaves KW - fagopyrin content KW - phenolic compounds KW - subcritical water extraction SP - 345 EP - 352 JF - Preventive nutrition and food science JO - Prev Nutr Food Sci VL - 22 IS - 4 N2 - 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 Fe2+/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. SN - 2287-1098 UR - https://www.unboundmedicine.com/medline/citation/29333388/Enhancement_of_Phenolic_Production_and_Antioxidant_Activity_from_Buckwheat_Leaves_by_Subcritical_Water_Extraction_ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/29333388/ DB - PRIME DP - Unbound Medicine ER -