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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.4
- 발행연도
- 2017.12
- 수록면
- 345 - 352 (8page)
- DOI
- 10.3746/pnf.2017.22.4.345
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초록· 키워드
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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℃ 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℃ to 180oC and did not change significantly at 200℃ and 220℃. The highest yield of individual phenolic compounds was 1,632.2 μg/g dry sample at 180oC, which was 4.7-fold higher than that (348.4 μg/g dry sample) at 100℃. 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℃/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<SUP>2+</SUP>/100 g at 180℃/10 min, respectively. The fagopyrin contents were reduced by 92.5∼95.7%. Color values L<SUP>*</SUP> and b<SUP>*</SUP> decreased, and a<SUP>*</SUP> 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.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (29)
참고문헌 신청
Tsao R. 2010. Chemistry and biochemistry of dietary polyphenols. Nutrients 2: 1231-1246.
Kunyanga CN, Imungi JK, Okoth MW, Biesalski HK, Vadivel V. 2012. Total phenolic content, antioxidant and antidiabetic properties of methanolic extract of raw and traditionally processed Kenyan indigenous food ingredients. LWT-Food Sci Technol 45: 269-276.
Seo JM, Lee DB, Arasu MV, Wu Q, Suzuki T, Yoon YH, Lee SW, Park SU, Kim SJ. 2013. Quantitative differentiation of phenolic compounds in different varieties of buckwheat cultivars from China, Japan and Korea. J Agric Chem Environ 2: 109- 116.
Inglett GE, Rose DJ, Chen D, Stevenson DG, Biswas A. 2010. Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Moench) with or without microwave irradiation. Food Chem 119: 1216-1219.
Verardo V, Gomez-Caravaca AM, Segura-Carretero A, Caboni MF, Fernandez-Gutierrez A. 2011. Development of a CE-ESImicroTOF- MS method for a rapid identification of phenolic compounds in buckwheat. Electrophoresis 32: 669-673.
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