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KMID : 1134820130420111776
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 11 p.1776 ~ p.1782
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Effects of Extraction Temperature and Time on Antioxidant Activities of Rhus verniciflua Extract
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Park Hye-Jin
Yoon Gun-Mook
Lee Sang-Hoon
Jang Gwi-Yeong
Kim Min-Young
Li Meishan
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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Rhus verniciflua was extracted at different temperatures and times, and the extracts were evaluated for contents of total phenolics and flavonoids, and antioxidant activities using DPPH and ABTS radical scavenging activities. Extraction temperatures and times were 80, 100, 120, 140 and 160°C, and 1, 3 and 5 hr. The total phenolic and flavonoid contents as well as antioxidant activities by DPPH and ABTS increased as the extraction temperature increased. The total phenolic contents did not significantly increase at less than 100°C with different extraction times. However, they were increased at 3 hr and decreased at more than 120°C. The total flavonoid contents reached a high value of 8.04 mg CE/g at 140°C. The antioxidant activity by DPPH increased as the extraction temperature increased and reached high values of 34.28 mg TE/g at 140°C. The total antioxidant activity by ABTS was similar to DPPH. These results presumed that the optimum extraction temperature and time in the process of Rhus verniciflua extraction are 140°C for 3 hr.
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KEYWORD
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Rhus verniciflua, extraction temperature and time, polyphenol, flavonoide, antioxidant activity
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