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KMID : 0665220110240030458
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 3 p.458 ~ p.463
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Efficient Flavonoid Extraction from Apple Peel by Subcritical Water and Estimation of Antioxidant Activity
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Cheigh Chan-Ick
Yoo Seo-Yeon
Chung Myong-Soo
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Abstract
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The effect of subcritical water for the extraction of total polyphenols and flavonoids from apple peel was investigated, and then the antioxidant activity of the extracts was estimated. Maximum yields of total polyphenolic compounds(36.4±1.9 mg quercetin equivalent(QE)/g dried material) and flavonoids(9.9±0.8 ㎎ QE/g dried material) were obtained by subcritical water extraction(SWE) with operating conditions of 190℃, 1, 300 psi, and 20 min. Furthermore, the highest antioxidant activity(76.1±1.1%) was observed in the extract obtained from SWE using the same conditions. The flavonoids from the SWE of apple peel were compared to three conventional extraction methods in terms of their extraction efficiency and antioxidant activity. The SWE was significantly more effective than hot water (90℃), methanol, and ethanol extraction for flavonoid yield by 4.7-, 2.2-, and 1.3-fold, respectively, and for antioxidant activity by 11.0-, 4.9, and 2.8-fold, respectively.
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KEYWORD
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subcritical water extraction, SWE, apple peel, flavonoid, polyphenol
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