The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Efficient Flavonoid Extraction from Apple Peel by Subcritical Water and Estimation of Antioxidant Activity

아임계수를 이용한 사과 과피 플라보노이드의 효율적 추출 및 항산화 활성 평가

  • Cheigh, Chan-Ick (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Yoo, Seo-Yeon (Dept. of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Dept. of Food Science and Engineering, Ewha Womans University)
  • 최찬익 (이화여자대학교 식품공학과) ;
  • 유서연 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2011.09.02
  • Accepted : 2011.09.19
  • Published : 2011.09.30
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Abstract

The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds($36.4{\pm}1.9mg$ quercetin equivalent(QE)/g dried material) and flavonoids($9.9{\pm}0.8mg$ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of $190^{\circ}C$, 1,300 psi, and 20 min. Furthermore, the highest antioxidant activity($76.1{\pm}1.1%$) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water ($90^{\circ}C$), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.

Keywords

References

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