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KMID : 1134820190480070728
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 7 p.728 ~ p.738
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Quality Characteristics and Antioxidant Activities of Strawberries according to Various Extraction Methods
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Bae Mi-Jeong
Kim Eunn-A
Choi Hyeon-Kyeong
Byun Mi-Soon
Chung Kang-Hyun
Yoon Jin-A
An Jeung-Hee
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Abstract
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This study investigated different extraction methods to increase the quality characteristics and antioxidant activity of strawberries. We used both autoclave extraction and sonication extraction methods, and we used water, 30% ethanol and 50% ethanol as extraction solvents. The total polyphenol, flavonoid and tannin contents were significantly higher in the sonication extract than that in the autoclave extraction, and the total polyphenol and tannin contents were increased, in a dose dependent manner, according to the ethanol content in the solvent of the sonication extract. The total anthocyanin content was significantly higher in the water extract (13.96 mg cyanidin 3-O-glucoside equivalent (CGE)/100 g sample) and 30% ethanol extract (15.38 mg CGE/100 g sample) of the sonication extracts, than that of the autoclave extracts. The amount of ellagic acid was highest in the sonication extract with 50% ethanol (2.06 μg/mL). Further, the 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability and reducing power had a tendency to increase/decrease according to the total polyphenol, flavonoid and tannin content. This study suggests that antioxidant activity depends on the phenolic compounds. In conclusion, the sonication extraction method and 50% ethanol solvent was the most effective method for extracting physiological active substances from strawberries. Further, we can increase the quality characteristics and physiological activities of natural plant extracts by employing suitable extraction methods and using the correct solvent.
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KEYWORD
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strawberry, extraction method, phenolic compounds, antioxidant activity
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