Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols
- 주제(키워드) Subcritical water extraction , Myricetin , Quercetin , Kaempferol , Hydroxyl group
- 등재 SCIE, SCOPUS
- 발행기관 ELSEVIER SCI LTD
- 발행년도 2015
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000113049
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/j.foodchem.2014.07.047
초록/요약
This study compared the efficiencies of using subcritical water, hot water, and organic solvents to extract flavonols from black tea, celery, and ginseng leaf. The effect of key operating conditions was determined by varying the temperature (110-200 degrees C), extraction time (5-15 min), and pressure (about 10 MPa) and the extracts were analysed quantitatively using HPLC. The yields of myricetin, quercetin, and kaempferol from plants were maximal at extraction temperatures of 170 degrees C, 170 degrees C and 200 degrees C, respectively, and they depend on the number of hydroxyl groups included in the chemical structure of the flavonols, with more of those with fewer hydroxyl (-OH) groups attached being extracted at higher temperatures. The results also showed that the yields of flavonols by subcritical water extraction were 2.0- to 22.7- and 1.8- to 23.6-fold higher than those obtained using the ethanol and methanol as traditional extraction methods, respectively. (C) 2014 Elsevier Ltd. All rights reserved.
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