DOI QR코드

DOI QR Code

Extraction Conditions for Phenolic Compounds with Antioxidant Activities from White Rose Petals

  • Choi, Jae Kwon (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Lee, Yoon Bok (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Lee, Kyun Hee (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Im, Hae Cheon (Central Research Institute, Dr. Chung's Food Co. Ltd.) ;
  • Kim, Yun Bae (College of Veterinary Medicine, Chungbuk National University) ;
  • Choi, Ehn Kyoung (College of Veterinary Medicine, Chungbuk National University) ;
  • Joo, Seong Soo (Department of Marine Molecular Biotechnology, College of Life Science, Gangneung-Wonju National University) ;
  • Jang, Su Kil (Department of Marine Molecular Biotechnology, College of Life Science, Gangneung-Wonju National University) ;
  • Han, Nam Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Chung Ho (Department of Food and Nutrition, Seowon University)
  • 투고 : 2014.12.21
  • 심사 : 2015.02.05
  • 발행 : 2015.06.30

초록

The extract of white rose petals has an antioxidant effect and can be used to treat allergic disease. The purpose of this study was to identify optimal conditions for extracting antioxidative compounds from white rose petals with 2,2-diphenyl-1-picrylhydrazyl scavenging activities. A response surface methodology based on a central composite design was used to investigate the effects of three independent variables: ethanol concentration ($X_1$), extraction temperature ($X_2$), and extraction time ($X_3$). The estimated optimal conditions for obtaining phenolic compounds with antioxidant activities were as follows: ethanol concentration of 42% ($X_1$), extraction time of 80 min ($X_3$), and extraction temperature of $75^{\circ}C$ ($X_2$). The estimated optimal conditions for obtaining flavonoid compounds with antioxidant effects were an ethanol concentration of 41% ($X_1$), extraction time of 119 min ($X_3$), and an extraction temperature of $75^{\circ}C$ ($X_2$). Under these conditions, predicted response values for the phenolic and flavonoid contents were 243.5 mg gallic acid equivalent/g dry mass and 19.93 mg catechin equivalent (CE)/g dry mass, respectively.

키워드

참고문헌

  1. Al-Mustafa AH and Al-Thunibat OY (2008) Antioxidant Activity of Some Jordanian Medicinal Plants Used Traditionally for Treatment of Diabetes. Pak J Biol Sci 11(3), 351-8. https://doi.org/10.3923/pjbs.2008.351.358
  2. Bajpai M, Pande A, Tewari SK, and Prakash D (2005) Phenolic Contents and Antioxidant Activity of Some Food and Medicinal Plants. Int J Food Sci Nutr 56(4), 287-91. https://doi.org/10.1080/09637480500146606
  3. Baydar NG and Baydar H (2013) Phenolic Compounds, Antiradical Activity and Antioxidant Capacity of Oil-Bearing Rose ( Rosa Damascena Mill.) Extracts. Ind Crops Prod 41, 375-80. https://doi.org/10.1016/j.indcrop.2012.04.045
  4. Boskabady MH, Shafei MN, Saberi Z, and Amini S (2011) Pharmacological Effects of Rosa Damascena. Iran J Basic Med Sci 14(4), 295-307.
  5. Brand-Williams W, Cuvelier ME, and Berset C (1995) Use of a Free Radical Method to Evaluate Antioxidant Activity. Lebensm Wiss u Technol 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  6. Cai YH, Luo Q, Sun M, and Corke H (2004) Antioxidant Activity and Phenolic Compounds of 112 Traditional Chinese Medicinal Plants Associated with Anticancer. Life Sci 74(17), 2157-84. https://doi.org/10.1016/j.lfs.2003.09.047
  7. Cai YZ, Sun M, Xing J, Luo Q, and Corke H (2006) Structure-radical Scavenging Activity Relationships of Phenolic Compounds from Traditional Chinese Medicinal Plants. Life Sci 78(25), 2872-88. https://doi.org/10.1016/j.lfs.2005.11.004
  8. Chirinos R, Rogez H, Campos D, Pedreschi R, and Larondelle Y (2007) Optimization of extraction conditions of antioxidant phenolic compounds from mashua tubers. Separation and Purification Technology 55, 217-25. https://doi.org/10.1016/j.seppur.2006.12.005
  9. Cowan MM (1999) Plant Products as Antimicrobial Agents. Clin Microbiol Rev 12(4), 564-82.
  10. Fernandes de Oliveira AM, Pinheiro LS, Souto Pereira CK, Neves Matias W, Albuquerque Gomes R, Souza Chaves O et al. (2012) Total Phenolic Content and Antioxidant Activity of Some Malvaceae Family Species. Antioxidants 1(1), 33-43. https://doi.org/10.3390/antiox1010033
  11. Huang Z, Wang B, Eaves DH, Shikany JM, and Pace RD (2007) Phenolic Compound Profile of Selected Vegetables Frequently Consumed by African Americans in the Southeast United States. Food Chem 103(4), 1395-402. https://doi.org/10.1016/j.foodchem.2006.10.077
  12. Jeon JH, Kwon SC, Park DS, Shin SS, Jeong JH, Park SY et al. (2009) Anti-Allergic Effects of White Rose Petal Extract and Anti-Atopic Properties of Its Hexane Fraction. Arch Pharm Res 32(6), 823-30. https://doi.org/10.1007/s12272-009-1602-6
  13. Juntachote T, Berghofer E, Bauer F, and Siebenhandl S (2006) The application of response surface methodology to the production of phenolic extracts of lemon grass, galangal, holy basil and rosemary. International Journal of Food Science and Technology 41, 121-33. https://doi.org/10.1111/j.1365-2621.2005.00987.x
  14. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS et al. (1999) Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. J Agric Food Chem 47(10), 3954-62. https://doi.org/10.1021/jf990146l
  15. Kim DI and Hong JH (2012) Optimization of ethanol extraction conditions for functional components from Lespedeza cuneata using response surface methodology. Korean J Food Cookery Sci 28(3), 275-83. https://doi.org/10.9724/kfcs.2012.28.3.275
  16. Koh YJ, Cha DS, Choi HD, Park YK, and Choi IW (2008) Hot Water Extraction Optimization of Dandelion Leaves to Increase Antioxidant Activity. Korean J Food Sci Biotechnol 40(3), 283-9.
  17. Kris-Etherton PM, Kari DH, Andrea B, Stacie MC, Amy EB, Kirsten FH et al. (2002) Bioactive Compounds in Foods: Their Role in the Prevention of Cardiovascular Disease and Cancer. Am J Med 113(9, Supplement 2), 71-88. https://doi.org/10.1016/S0002-9343(01)00995-0
  18. Kwon EK, Kim YE, Lee CH, and Kim HY (2006) Screening of Nine Herbs with Biological Activities on ACE Inhibition, HMG-CoA Reductase Inhibition, and Fibrinolysis. Korean J Food Sci Biotechnol 38, 691-8.
  19. Lopez-Amoros ML, Hernandez T, and Estrella I (2006) Effect of Germination on Legume Phenolic Compounds and Their Antioxidant Activity. After Processing: The Fate of Food Components 19(4), 277-83.
  20. Min DL, Lim SW, Ahn JB, and Choi YJ (2010) Optimization of Ethanol Extraction Conditions for Antioxidants from Zizyphus Jujuba Mill. Leaves Using Response Surface Methodology. Korean J Food Sci Biotechnol 42(6), 733-8.
  21. Padayatty SJ, Katz A, Wang Y, Eck P, Kwon O, Lee JH et al. (2003) Vitamin C as an Antioxidant: Evaluation of Its Role in Disease Prevention. J Am Coll Nutr 22(1), 18-35. https://doi.org/10.1080/07315724.2003.10719272
  22. Rao CV, Rivenson A, Simi B, and Reddy BS (1995) Chemoprevention of Colon Carcinogenesis by Dietary Curcumin, a Naturally Occurring Plant Phenolic Compound. Cancer Res 55(2), 259-66.
  23. Rauha JP, Remes S, Heinonen M, Hoipa A, Kähkönen M, Kujala T et al. (2000) Antimicrobial Effects of Finnish Plant Extracts Containing Flavonoids and Other Phenolic Compounds. Int J Food Microbiol 56(1), 3-12. https://doi.org/10.1016/S0168-1605(00)00218-X
  24. Rezaie-Tavirani M, Fayazfar S, Heydari-Keshel S, Rezaee MB, Zamanian-Azodi M, Rezaei-Tavirani M et al. (2013) Effect of Essential Oil of Rosa Damascena on Human Colon Cancer Cell Line SW742. Gastroenterol Hepatol Bed Bench 6(1), 25-31.
  25. Rice-Evans CA, Miller NJ, and Paganga G (1996) Structure-Antioxidant Activity Relationships of Flavonoids and Phenolic Acids. Free Radic Biol Med 20(7), 933-56. https://doi.org/10.1016/0891-5849(95)02227-9
  26. Shafei MN, Rakhshandah H, and Boskabady MH (2010) Antitussive Effect of Rosa Damascena in Guinea Pigs. Iran J Pharm Res, 231-4.
  27. Stephens NG, Parsons A, Brown MJ, Schofield PM, Kelly F, Cheeseman K et al. (1996) Randomised Controlled Trial of Vitamin E in Patients with Coronary Disease: Cambridge Heart Antioxidant Study (CHAOS). Lancet 347(9004), 781-6. https://doi.org/10.1016/S0140-6736(96)90866-1
  28. Suganya Devi P, Saravanakumar M, and Mohandas S (2012) The effects of temperature and pH on stability of anthocyanins from red sorghum (Sorghum bicolor) bran. African Journal of Food Science 6(24), 567-73.
  29. Talib WH and Mahasneh AM (2010) Antimicrobial, Cytotoxicity and Phytochemical Screening of Jordanian Plants Used in Traditional Medicine. Molecules 15(3), 1811-24. https://doi.org/10.3390/molecules15031811
  30. Ulusoy S, Botgelmez-Tynaz G, and Secilmis-Canbay H (2009) Tocopherol, Carotene, Phenolic Contents and Antibacterial Properties of Rose Essential Oil, Hydrosol and Absolute. Curr Microbio 59(5), 554-8. https://doi.org/10.1007/s00284-009-9475-y
  31. VanderJagt TJ, Ghattas R, VanderJagt DJ, Crossey M, and Glew RH (2002) Comparison of the Total Antioxidant Content of 30 Widely Used Medicinal Plants of New Mexico. Life Sci 70(9), 1035-40. https://doi.org/10.1016/S0024-3205(01)01481-3
  32. Vinokur Y, Rodov V, Reznick N, Goldman G, Horev B, Umiel N et al. (2006) Rose Petal Tea as an Antioxidantrich Beverage: Cultivar Effects. J Food Sci Educ 71(1), 42-7. https://doi.org/10.1111/j.1365-2621.2006.tb12404.x
  33. Zheng W and Wang SY (2001) Antioxidant Activity and Phenolic Compounds in Selected Herbs. J Agric Food Chem 49(11), 5165-70. https://doi.org/10.1021/jf010697n
  34. Zhishen J, Mengcheng T, and Jianming W (1999) The Determination of Flavonoid Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals. Food Chem 64(4), 555-9. https://doi.org/10.1016/S0308-8146(98)00102-2

피인용 문헌

  1. Extraction conditions of white rose petals for the inhibition of enzymes related to skin aging vol.31, pp.3, 2015, https://doi.org/10.5625/lar.2015.31.3.148
  2. Antioxidant compounds and activities of edible roses (Rosa hybrida spp.) from different cultivars grown in Korea vol.60, pp.2, 2015, https://doi.org/10.1007/s13765-017-0261-4
  3. Enhancing the Antioxidant Activities of Wines by Addition of White Rose Extract vol.27, pp.9, 2015, https://doi.org/10.4014/jmb.1704.04034