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KMID : 0380620210530030329
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 3 p.329 ~ p.333
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Antioxidant activities of phenolic compounds from Ziziphus jujuba Mill extract using subcritical water
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Ko Min-Jung
Kwon Mi-Ri
Chung Myong-Soo
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Abstract
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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- 190oC) and extraction time (1-20 min). Total phenolics was maximized with extraction at 190oC 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 190oC, for 20 min. All jujube extracts prepared using SWE had higher total phenolics and antioxidant activities than extracts prepared using organic solvent extraction (60oC, 120 min), including methanol and ethanol. SWE could be an excellent alternative to organic solvents for extracting phenolics and antioxidant compounds.
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KEYWORD
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subcritical water extraction, Ziziphus jujuba Mill, phenolic compounds, antioxidant activity
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