Relationship analysis between flavonoids structure and subcritical water extraction (SWE)
- 주제(키워드) Subcritical water extraction , Flavonoids , Chemical structure , Optimum conditions
- 등재 SCIE, SCOPUS
- 발행기관 ELSEVIER SCI LTD
- 발행년도 2014
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000086395
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodchem.2013.07.104
초록/요약
Subcritical water (about 10 MPa) is an excellent solvent for extracting non-polar flavonoids by varying the temperature-dependent dielectric constant. This study determined the optimum conditions for subcritical water extraction (SWE), such as the time and temperature, for extracting flavonoids from eight plants, and their dependence on the chemical structure of flavonoids (polarity of side chains and the presence of sugar, and double bonds). Flavonoids having an OH side chain (qUercetin at 170 degrees C/10 min) were optimally extracted at lower temperatures than O-CH3 (isorhamnetin at 190 degrees C/15 min) and H (kaempferol at 190 degrees C/15 min) side chains. The optimal temperatures of the glycoside forms including sugar, such as quercitrin (110 degrees C/5 min), spiraeoside (150 degrees C/15 min), and isoquercitrin (150 degrees C/15 min), were lower than of the less-polar aglycones (170 degrees C/10 min and 190 degrees C/15 min). Apigenin, having double bonds, was extracted well at a higher temperature (190 degrees C115 min) than naringenin (170 degrees C/15 min) in SWE. (C) 2013 Elsevier Ltd. All rights reserved.
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