DOI QR코드

DOI QR Code

Effect of Microwave Assisted Water Extraction on Insoluble Phenolic Compounds through Bioactivity of Fagopyrum esculentum

  • Kim, Hyun Gi (Department of Lifestyle Medicine, Jeonbuk National University) ;
  • Kim, Yong Ju (Department of Oriental Medicine Resources, Jeonbuk National University) ;
  • Lian, Thang Tung (Department of Lifestyle Medicine, Jeonbuk National University) ;
  • Song, Sueng Yeob (Department of Oriental Medicine Resources, Jeonbuk National University) ;
  • Bang, Kuek Soo (Department of Oriental Medicine Resources, Jeonbuk National University)
  • Received : 2019.11.08
  • Accepted : 2019.12.12
  • Published : 2019.12.31

Abstract

Fagopyrum esculentum (Buckwheat) is a globally used alternative crop that contains several useful substances with various effects; however, many of these substances (rutin, quercetin, etc.) are water insoluble. To extract these substances, alcohols is required, which is inconvenient because these solvents cause diverse problems. Many studies are underway to achieve effective extraction of these substances with water. Among of these studies, microwave assisted water extraction (MAE) has been performed extensively. In this study, we performed the extraction in various solvents and/or microwave from Fagopyrum esculentum. The analysis of the content of useful substances and the bioactivity were performed and shown to increase in MAE. Liquid chromatography-mass was performed in order to identify of the useful water-insoluble substances. Catechin, quercetin, and rutin, which are all insoluble in water, were hardly extracted with water even on heating (4.4 ppb, 3.9 ppb and 60.3 ppb, respectively). However, MAE was found to extract much more of these substances than water (1204 ppb, 110.8 ppb and 2946 ppb, respectively). Although less efficient than alcohols, MAE showed much higher efficiency than simple water extraction. These results indicate that water extraction using microwave technology is effective in cases where it is difficult to extract useful substances using water.

Keywords

References

  1. Blois, M.S. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181(4617):1199-1200. https://doi.org/10.1038/1811199a0
  2. Chemat, F. and G. Cravotto. 2012. Microwave-assisted extraction for bioactive compounds: theory and practice.Springer Sci. & Bus Media. 4:1-230.
  3. Chemat, F., M.A. Vian and G. Cravotto. 2012. Green extraction of natural products: concept and principles. Int. J. Mol. Sci. 13(7):8615-8627. https://doi.org/10.3390/ijms13078615
  4. Choe, M., J.D. Kim, K.S. Park, S.Y. Oh and S.Y. Lee. 1991. Effect of buckwheat supplementation on blood glucose levels and blood pressure in rats. J. Korean Soc. Food Sci. Nutr. 20(4):300-305 (in Korean).
  5. Choi, I.L., S.J. Choi, J.K. Chun and T.W. Moon. 2006. Extraction yield of soluble protein and microstructure of soybean affected by microwave heating. J. Food Proc. Pres. 30(4):407-419. https://doi.org/10.1111/j.1745-4549.2006.00075.x
  6. Dewanto, V., X. Wu, K.K. Adom and R.H. Liu. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agri. Food Chem. 50(10):3010-3014. https://doi.org/10.1021/jf0115589
  7. Ferhat, M.A., B.Y. Meklati and F. Chemat. 2007. Comparison of different isolation methods of essential oil from Citrus fruits: cold pressing, hydrodistillation and microwave 'dry' distillation. Flav Frag J. 22(6):494-504. https://doi.org/10.1002/ffj.1829
  8. Halliwell, B., J.M. Gutteridge and C.E. Cross. 1992. Free radicals, antioxidants, and human disease: where are we now? J. Lab Clinical Med. 119(6):598-620.
  9. Holasova, M., V. Fiedlerova, H. Smrcinova, M. Orsak, J. Lachman and S. Vavreinova. 2002. Buckwheat-the source of antioxidant activity in functional foods. Food Res. Int. 35(2-3):207-211. https://doi.org/10.1016/S0963-9969(01)00185-5
  10. Iserin, P., M. Masson and J. Kedellini. 2001. Encyclopedie des Plantes Medicinales, Identifications, Preparations. Soins.
  11. Kang, H.W. 2014. Antioxidant and anti-inflammation effects of water extract from buckwheat. Cul. Sci. & Hosp. Res. 20(6):190-199 (in Korean).
  12. Kim, B.R., Y.S. Choi and S.Y. Lee. 2000. Study on breadmaking quality with mixture of buckwheat-wheat flour. J. Korean Soc. Food Sci Nutr. 29(4):241-247 (in Korean).
  13. Kim, S.H., E.Y. Lee and S.S. Ham. 2007. Antioxidation and antigenotoxic effects of buckwheat sprout extracts. J. Korean Soc. Food Sci Nutr. 36(8):955-959 (in Korean). https://doi.org/10.3746/jkfn.2007.36.8.955
  14. Kim, S.K., S.Y. Ban, J.S. Kim and S.K. Chung. 2005. Change of antioxidant activity and antioxidant compounds in Saururus chinensis by extraction conditions. Appl. Biol. Chem. 48(1):89-92 (in Korean).
  15. Kimura, E.T., D.M. Ebert and P.W. Dodge. 1971. Acute toxicity and limits of solvent residue for sixteen organic solvents. Toxicol. Appl. Pharm. 19(4):699-704. https://doi.org/10.1016/0041-008X(71)90301-2
  16. Kingston, H.M. and L.B. Jassie. 1988. Introduction to microwave sample preparation: theory and practice. Am. Chem. Soc. 61(18):7-32.
  17. Kreft, I., G. Bonafaccia and A. Zigo. 1994. Secondary metabolites of buckwheat and their importance in human nutrition. Prehram Tehnol. Biot. 32(4):195-197.
  18. Labbozzetta, S., L. Valvo, P. Bertocchi and L. Manna. 2005. Focused microwave-assisted extraction and LC determination of the active ingredient in naproxen-based suppositories. J. Pharm. Biomed. An. 39(3-4):463-468. https://doi.org/10.1016/j.jpba.2005.04.020
  19. Lee, M.S. and K.H. Sohn. 1992. Studies on electrophoretic pattern and amino acid of buckwheat protein. Korean J. Soc. Food Sci. 8:379-385 (in Korean).
  20. Lee, S.Y., H.H. Shim, S.S. Ham, H.I. Rhee, Y.S. Choi and S.Y. Oh. 1991. The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles. J. Korean Soc. Food Nutr. 20:354-362 (in Korean).
  21. Liu, Y., J. Shi and T. Langrish. 2006. Water-based extraction of pectin from flavedo and albedo of orange peels. Chem. Eng. J. 120(3):203-209. https://doi.org/10.1016/j.cej.2006.02.015
  22. Park, B.J., S.M. Kwon, J.I. Park, K.J. Chang and C.H. Park. 2005. Phenolic compounds in common and tartary buckwheat. Korean J. Crop Sci. 50(spc1):175-180 (in Korean).
  23. Phouthaxay, P., K.K. Kim, J.C. Lim, K.Y. Lee, C.H. Park and M. Choe. 2015. Saccharification of Fagopyrum esculentum by amylase treatments increases phenolic compound content and antioxidant activity. The East Asian Society of Dietary Life 25(1):139-145 (in Korean). https://doi.org/10.17495/easdl.2015.2.25.1.139
  24. Pratt, D. 1992. Natural antioxidants from plant material. ACS Publications 5:54-71.
  25. Rafiee, Z., S.M. Jafari, M. Alami and M. Khomeiri. 2011. Microwave-assisted extraction of phenolic compounds from olive leaves; a comparison with maceration. J. Anim. Plant Sci. 21(4):738-745.
  26. Ramesh, M.N., W. Wolf, D. Tevini and A. Bognar. 2002. Microwave blanching of vegetables. J. Food Sci. 67(1): 390-398. https://doi.org/10.1111/j.1365-2621.2002.tb11416.x
  27. Rodriguez-Rojo, S., A. Visentin, D. Maestri and M.J. Cocero. 2012. Assisted extraction of rosemary antioxidants with green solvents. J. Food Eng. 109(1):98-103. https://doi.org/10.1016/j.jfoodeng.2011.09.029
  28. Tephly, T.R. 1991. The toxicity of methanol. Life Sci. 48(11):1031-1041. https://doi.org/10.1016/0024-3205(91)90504-5
  29. Vian, M.A., A.S. Fabiano-Tixier, M. Elmaataoui, O. Dangles and F. Chemat. 2011. A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties. Food Chem. 127(4):1472-1480. https://doi.org/10.1016/j.foodchem.2011.01.112
  30. Vinatoru, M., T. Mason and I. Calinescu. 2017. Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials. TrAC Trends Anal. Chem. 97:159-178. https://doi.org/10.1016/j.trac.2017.09.002
  31. Watanabe, M., Y. Ohshita and T. Tsushida. 1997. Antioxidant compounds from buckwheat (Fagopyrum esculentum Moench) hulls. J.Agri. Food Chem. 45(4):1039-1044. https://doi.org/10.1021/jf9605557