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KMID : 1024420100140020166
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Food Engineering Progress
2010 Volume.14 No. 2 p.166 ~ p.172
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Comparison on the Extraction Efficiency and Antioxidant Activity of Flavonoid from Citrus Peel by Different Extraction Methods
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Cheigh Chan-Ick
Jung Won-Guen
Chung Eun-Young
Ko Min-Jung
Cho Sang-Woo
Lee Jae-Hwan
Chang Pahn-Shick
Park Young-Seo
Paik Hyun-Dong
Kim Kee-Tae
Chung Myong-Soo
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Abstract
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The extraction of polyphenol and flavonoid from citrus peel was performed by the ethanol, sugar, hot water (80oC), and subcritical water extraction methods. The maximum yields of total polyphenolic compounds (27.25±1.33mg QE/g DCP, QE and DCP indicate quercetin equivalent and dried citrus peel, respectively) and flavonoids (7.31±0.41mg QE/g DCP) were obtained by subcritical water extraction (SWE) with operating conditions of 190oC, 1300 psi, and 10 min. The yields by SWE were over 7.2-, and 8.5-fold higher than those of total polyphenols (3.79±0.73mg QE/g DCP) and flavonoids (0.86±0.27mg QE/g DCP) obtained using the ethanol extraction, which showed the highest extraction efficiency among tested conventional methods, respectively. Antioxidant activities of extracts obtained by different methods showed no significant differences. However, the relative antioxidant yield per 1 g dried citrus peel by SWE (190oC, 10 min) was over 9.5-fold higher than that by the ethanol extraction.
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KEYWORD
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subcritical water extraction, SWE, citrus peel, flavonoid, polyphenol
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