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http://dx.doi.org/10.9799/ksfan.2021.34.2.174

Effective Component Contents and Antioxidative Activities of Unripe Apple by Extraction Methods  

Hong, Jeong Jin (Apple Utilization Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services)
Seol, Hui Gyeong (Apple Utilization Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services)
Oh, Ju Youl (Apple Utilization Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services)
Jeong, Eun Ho (Apple Utilization Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services)
Chang, Young Ho (Dept. of Research & Development, Gyengnam Agriculture Research and Extension Services)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.2, 2021 , pp. 174-180 More about this Journal
Abstract
The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.
Keywords
unripe apple; extraction method; effective component; antioxidant activity;
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