Browse > Article
http://dx.doi.org/10.9721/KJFST.2021.53.3.329

Antioxidant activities of phenolic compounds from Ziziphus jujuba Mill extract using subcritical water  

Ko, Min-Jung (Department of Food Science and Biotechnology, Hankyong National University)
Kwon, Mi-Ri (Department of Food Science and Engineering, Ewha Womans University)
Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.3, 2021 , pp. 329-333 More about this Journal
Abstract
Subcritical water extraction (SWE) is an eco-friendly extraction method that uses only purified water as a solvent under high temperature and high pressure conditions. In this study, total phenolics, and antioxidant activity were evaluated in Ziziphus jujuba Mill extracts from subcritical water obtained by varying the extraction temperature (110-190℃) and extraction time (1-20 min). Total phenolics was maximized with extraction at 190℃ for 15 min (67.79±3.45 mg gallic acid equivalent/g jujube). The 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity (48.84±4.74%) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging activity (84.75±1.15%) were maximal at extraction conditions of 190℃, for 20 min. All jujube extracts prepared using SWE had higher total phenolics and antioxidant activities than extracts prepared using organic solvent extraction (60℃, 120 min), including methanol and ethanol. SWE could be an excellent alternative to organic solvents for extracting phenolics and antioxidant compounds.
Keywords
subcritical water extraction; Ziziphus jujuba Mill; phenolic compounds; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Ko MJ, Lee JH, Nam HH, Chung MS. Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz. Innov. Food Sci. Emerg. Technol. 42: 1-7 (2017)   DOI
2 Ko MJ, Nam HH, Chung MS. Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae). Sci. Rep. 10: 10890 (2020b)   DOI
3 Marinova G, Batchvarov V. Evaluation of the methods for determination of the free radical scavenging activity by dpph. Bulg. J. Agric. Sci. 17:11-24 (2011)
4 Memarpoor-Yazdi M. Mahaki H, Zare-Zardini H. Antioxidant activity of protein hydrolysates and purified peptides from Zizyphus jujuba fruits. J. Funct. Foods. 10: 10890 (2020)
5 Park YK, Kim JH. Antioxidant activity, total phenolics, vitamin C and sugar content during fruit ripening of five different Jujube cultivars. Korean J. Plant Res. 29: 539-546 (2016)   DOI
6 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine. 26: 1231-1237 (1999)   DOI
7 Singh PP, Saldana MDA. Subcritical water extraction of phenolic compounds from potato peel. Food Res. Int. 44: 2452-2458 (2011)   DOI
8 Venkatachalam D, Kumar KPS, Umadevi M. Evaluation of antibacterial activity of Zizyphus jujuba. J. Pharmacogn. phytochem. 9: 1510-1513 (2020)
9 Lee JH, Ko MJ, Chung MS. Subcritical water extraction of bioactive components from red ginseng (Panax ginseng C.A. Meyer). J. Supercrit. Fluid. 133: 177-183 (2018)   DOI
10 Arnao MB, Cano A, Acosta M. The hydrophilic and lipophilic cotribution to total antioxidant activity. Food Chem. 73: 239-244 (2001)   DOI
11 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200 (1958)   DOI
12 Cicco N, Lanorte MT, Paraggio M, Viggiano M, Lattanzio V. A reproducible, rapid and inexpensive Folin-Ciocalteu micromethod in determining phenolics of plant methanol extracts. Microchem. J. 91: 107-110 (2009)   DOI
13 Hwang JS, Lee BH, An X, Jeong HR, Kim YE, Lee II, Lee HJ, Kim DO. Total phenolics, total flavonoids, and antioxidant capacity in the leaves, bulbs, and roots of Allium hookeri. Korean J. Food Sci. Technol. 47: 261-266 (2015)   DOI
14 Lu Y, Foo LY. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 68: 81-85 (2000)   DOI
15 Al-Reza SM, Yoon JI, Kim HJ, Kim JS, Kang SC. Anti-inflammatory activity of seed essential oil from Zizyphus jujuba. Food Chem. Toxicol. 48: 639-643 (2010)   DOI
16 Ko MJ, Kwon MR, Chung MS. Pilot Pilot-scale subcritical-water extraction of nodakenin and decursin from Angelica gigas Nakai. Food Sci. Biotechnol. 29: 631-639 (2020a)   DOI