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Relationship analysis between flavonoids structure and subcritical water extraction (SWE)

Title
Relationship analysis between flavonoids structure and subcritical water extraction (SWE)
Authors
Ko M.-J.Cheigh C.-I.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2014
Journal Title
Food Chemistry
ISSN
0308-8146JCR Link
Citation
vol. 143, pp. 147 - 155
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Subcritical water (about 10 MPa) is an excellent solvent for extracting non-polar flavonoids by varying the temperature-dependent dielectric constant. This study determined the optimum conditions for subcritical water extraction (SWE), such as the time and temperature, for extracting flavonoids from eight plants, and their dependence on the chemical structure of flavonoids (polarity of side chains and the presence of sugar, and double bonds). Flavonoids having an OH side chain (quercetin at 170 °C/10 min) were optimally extracted at lower temperatures than O-CH3 (isorhamnetin at 190 °C/15 min) and H (kaempferol at 190 °C/15 min) side chains. The optimal temperatures of the glycoside forms including sugar, such as quercitrin (110 C/5 min), spiraeoside (150 °C/15 min), and isoquercitrin (150 °C/15 min), were lower than of the less-polar aglycones (170 °C/10 min and 190 °C/15 min). Apigenin, having double bonds, was extracted well at a higher temperature (190 °C/15 min) than naringenin (170 °C/15 min) in SWE. © 2013 Elsevier Ltd.
DOI
10.1016/j.foodchem.2013.07.104
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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