논문 상세보기

Pilot-scale Subcritical Water Extraction of Decursin and Nodakenin from Angelica gigas Nakai

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/352857
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
초록

Angelica gigas Nakai has been used for traditional Korean medicine which acts anti-inflammatories, protects the liver, and enhances the immune system. Subcritical water extraction (SWE) is an eco-friendly extraction method in which the pressure is applied between the boiling point and critical temperature of water that maintains the liquid state. The aim of study was to determine the optimal extraction conditions for subcritical water extraction of the decursin and nodakenin from Angelica gigas Nakai, comparing two scales, laboratory-scale (22 mL) and pilot-scale (8 L) devices to assess the feasibility of industrial applications. Extraction efficiencies were evaluated by measuring total polyphenol contents and DPPH radical scavenging activity with a spectrophotometer, extraction yields of decursin and nodakenin with a high-performance liquid chromatography. The subcritical water extraction conditions of pilot-scale were as follows: extraction temperature of 150, 170, 190 and 210°C; extraction times of 5, 10, 15, and 20 min. The highest yields of decursin and nodakenin were at 190°C/15 min (17.65 mg/g Angelica gigas) and 170°C/20 min (4.35 mg/g Angelica gigas), respectively. These were not significantly different from the maximum contents of decursin (13.49 mg/g Angelica gigas), and nodakenin (4.66 mg/g Angelica gigas) for lab-scale subcritical water extraction. The maximum values for total polyphenol content and DPPH scavenging activity of subcritical water extraction were 64.32 mg/g Angelica gigas and 74.4%, respectively. On the other hand, those of conventional extraction method using methanol (60°C/120 min) were obtained as 14.31 mg/g Angelica gigas and 41.9%. Therefore, the subcritical water extraction is a rapid and efficient method for extracting polyphenols and anti-oxidative compounds.

저자
  • Mi-Ri Kwon(Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea)
  • Hwa-Hyun Nam(Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea)
  • Myong-Soo Chung(Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea)