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감자의 가용화제를 이용한 나노 콜로이드화에서 안토시아닌과 페놀 화합물의 캡슐화 및 추출
Extraction and Encapsulation of Phenolic Compounds and Anthocyanin in Surfactant Mediated Nano Colloidal Suspension from Purple Potato
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/326294
Background: Purple potato contain sufficient phenolic compound and flavonoid which has high antioxidant capacity. Due to poor water solubility of phenolic compounds and quick oxidation of anthocyanin, we could not get maximum health benefits from purple potato. Therefore, we developed surfactant based aqueous nano suspension to enhance the solubility of phenolic compounds and protect the oxidation of anthocyanin from purple potato. Methods and Results: Two types of surfactant were used in this experiment based on hydrophilic-lycophilic balance viz. Brij and Span. In our study, lycophilic surfactant showed highest efficiency in TP extraction compared to water and lipophilic surfactant below 10 mM concentration. On the other hand, lipophilic surfactant showed highest efficiency in extracting flavonoid content. Conclusion: It is concluded that hydrophilic surfactant was significantly increased phenolic compounds five times, and lipophilic surfactant increased flavonoid two times, and anthocyanin three times compared to control. Therefore, total antioxidant capacity was increases two times compared to control.
