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KMID : 1134820090380030391
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.391 ~ p.395
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Preparation of Hot Water Extracts of Dandelion Leaves to Increase Anti-inflammatory Activity
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Koh Yoon-Jeung
Choi Hee-Don
Kim Yoon-Sook
Park Yong-Kon
Cha Dong-Su
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Abstract
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To materialize anti-inflammatory compounds from dandelion leaves, we studied optimal conditions of hot water extraction and concentration. We investigated the properties of extracts on various temperatures between 60 and 90℃. Extraction yields at 60℃ were the highest at 39.2±1.3% and flavonoid contents were increased by heating. However, anti-inflammatory activities were remarkably decreased by increasing temperature. According to the results that the highest anti-inflammatory activities of water extract were demonstrated at 60℃, cell wall degrading enzyme treatment was carried out to increase extraction yield of anti-inflammatory compounds. The enzyme treatment resulted in increased yields and flavonoids from dandelion leaves of 1.5-fold and anti-inflammatory activities were not decreased. Also, column chromatography was used for concentration of anti-inflammatory compounds from extract of dandelion leaves treated with enzyme. Anti-inflammatory activities of adsorbed compounds on Amberlite XAD-2 and Sepabeads SP-850 were significantly increased. However, yields of adsorbed compounds were increased over two-folds on Sepabeads SP-850 compared to Amberlite XAD-2. Thus Sepabeads SP-850 was more effective than Amberlite XAD-2 to concentrate the anti-inflammatory compounds of dandelion leaves.
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KEYWORD
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dandelion leaves, anti-inflammatory activity, hot water extraction, cell wall degrading enzyme, column chromatography
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