Browse > Article
http://dx.doi.org/10.9799/ksfan.2011.24.3.458

Efficient Flavonoid Extraction from Apple Peel by Subcritical Water and Estimation of Antioxidant Activity  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.3, 2011 , pp. 458-463 More about this Journal
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
subcritical water extraction; SWE; apple peel; flavonoid; polyphenol;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Park MK, Kim CH. 2009. Extraction of polyphenols from apple peel using cellulase and pectinase and estimation of antioxidant activity. J Korean Soc Food Sci Nutr 38:535-540   DOI   ScienceOn
2 Pawliszyn J. 2002. Comprehensive Analytical Chemistry, Sampling and Sample Preparation for Field and Laboratory. pp. 255-257. Elsevier Science BV
3 Kondo S, Tsuda K, Muto N, Ueda J. 2002. Antioxidative activity of apple skin or flesh extracts associated with fruit development of selected apples cultivars. Sci Hort 96:177-185.   DOI   ScienceOn
4 Lide DR. 2005. CRC Handbook of Chemistry and Physics. 86th ed. Boca Raton, FL, CRC Press
5 MAF. 2006. Director-general of investment evaluation and statistics bureau. Agricultural & forestry statistical yearbook. pp. 116. The Ministry of Agriculture and Forestry. Korea
6 Boyer J, Liu RH. 2004. Apple phytochemicals and their health benefits. Nutr J 3:1-15   DOI   ScienceOn
7 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1198-1200
8 Duh PD, Yeh DB, Yen GC. 1992. Extraction and identification of an antioxidant component from peanut hull. JAOCS 69:818-819
9 Ko MJ, Cheigh CI, Cho SW, Chung MS. 2011. Subcritical water extraction of flavonol quercetin from onion skin. J Food Eng 102:327-333   DOI   ScienceOn
10 Balasinska B, Troszynska A. 1998. Total antioxidative activity of evening primrose(Oenothera paradoxa) cake extract measured in vitro by liposome model and murine L1210 cells. J Agric Food Chem 46:3558-3563   DOI   ScienceOn
11 Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J Enthropharmacol 71: 109-114   DOI   ScienceOn
12 Alonso-Salces RM, Korta E, Barranco A, Berrueta LA, Gallo B, Vicente F. 2001. Pressurized liquid extraction for the determination of polyphenols in apple. J Chromatogr A 933: 37-43   DOI   ScienceOn
13 Andersson T. 2007. Parameters affecting the extraction of polycyclic aromatic hydrocarbons with pressurised hot water. Ph.D. Thesis, Uni. of Helsinki, Finland
14 Schieber A, Hilt P, Streker P, Endre HU, Rentschlber C, Carle R. 2003. A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Sci Emerging Technol 4:99-107   DOI   ScienceOn
15 Smith RM. 2002. Extractions with superheated water. J Chromatogr A 975:31-46   DOI   ScienceOn
16 Whang HJ. 1999. Changes of phenolic compounds in Korean apple (fuji) during maturation. Korean J Food & Nutr 12: 364-369
17 Pierpoint WS. 1986. Plant Flavonoids in Biology and Medicine, Biochemical, Pharmacological and Structure-Activity Relationship. pp.125-140. Alan R. Liss, Inc.
18 Ra YJ, Lee YW, Kim JD, Row KH. 2001. Supercritical fluid extraction of catechin compounds from green tea. Korean J Biotechnol Bioeng 16:327-331
19 Ramos L, Kristenson EM, Brinkman UA. 2002. Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis. J Chromatogr A 975:3-29   DOI   ScienceOn