Optimisation of microwave-assisted extraction for functional properties of Vitis coignetiae extract by response surface methodology

Journal of the Science of Food and Agriculture

Volumn 92, Issue 8, 2012, Pages 1780-1785

  Kim, Hyun Ku ^a   Do, Jeong Ryong ^a   Lim, Tae Soo ^b   Akram, Kashif ^c   Yoon, Sung Ran ^c   Kwon, Joong Ho ^c  

^a Korea Food Research Institute   (South Korea)

^b Yonsei University   (South Korea)

^c Kyungpook National University   (South Korea)

Author keywords

Functionality; Monitoring; Response surface methodology; Total polyphenol content; Vitis coignetiae

Indexed keywords

ANTIOXIDANT; NITRITE; PLANT EXTRACT; POLYPHENOL; SUPEROXIDE DISMUTASE;

ARTICLE; CHEMISTRY; FRUIT; FUNCTIONAL FOOD; HUMAN; METABOLISM; MICROWAVE RADIATION; STATISTICAL ANALYSIS; VITIS;

ANTIOXIDANTS; DATA INTERPRETATION, STATISTICAL; FRUIT; FUNCTIONAL FOOD; HUMANS; MICROWAVES; NITRITES; PLANT EXTRACTS; POLYPHENOLS; SUPEROXIDE DISMUTASE; VITIS;

VITACEAE; VITIS; VITIS COIGNETIAE;

EID: 84859916710     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5546     Document Type: Article

References (39)

1. Stoewsand GS, Bioactive organosulfur phytochemicals in Brassica oleracea vegetables. A review. Food Chem Toxicol 33: 537-543 (1995).
2. Lee SM, Rhee SH and Park KY, Antimutagenic effect of various cruciferous vegetables in Salmonella assaying system. J Food Hyg Saf 12: 321-327 (1997).
3. Sorensen M, Jensen BR, Poulson HE, Deng XS, Tysdtrup N, Dalhoff K, et al, Effects of a Brussels sprouts extract on oxidative DNA damage and metabolising enzymes in rat liver. Food Chem Toxicol 39: 533-540 (2001).
4. Zhu C, Poulson HE and Loft S, Inhibition of oxidative DNA damage in vitro by extracts of brussels sprouts. Free Radic Res 33: 187-196 (2000).
5. Plumb GW, Chambers SJ, Lambert N, Wanigatunga S and Williamson G, Influence of fruit and vagetable extracts on lipid peroxidation in microsome containing specific cytochrome P450s. Food Chem 60: 161-164 (1997).
6. Kim SK, Deacidification of new wild grape wine. Kor J Food Nutr 9: 265-270 (1996).
7. Rayne S, Karacabey E and Mazza G, Grape cane waste as a source of trans-resveratrol and trans-viniferin: high-value phytochemicals with medicinal and anti-phytopathogenic applications. Ind Crop Prod 27: 335-340 (2008).
8. Ito J, Gobaru K, Shimamura T, Niwa M, Takaya Y and Oshima Y, Absolute configurations of some oligostilbenes from Vitis coignetiae and Vitis vinifera 'Kyohou'. Tetrahedron 54: 6651-6660 (1998).
9. Oshima Y, Kamijou A, Ohizumi Y, Niwa M, Ito J, Hisamichi K, et al, Novel oligostilbenes from Vitis coignetiae. Tetrahedron 51: 11979-11986 (1995).
10. Oshima Y, Namao K, Kamijou A, Matsuoka S, Nakano M, Terao K, et al, Powerful hepatoprotective and hepatotoxic plant oligostilbenes, isolated from the oriental medicinal plant Vitis coignetiae. Experientia 51: 63-66 (1995).
11. 2-induced inhibition of gap junctional intercellular communication in rat liver cell line. Food Chem Toxicol 47: 404-409 (2009).
12. Lopez-Avila V, Young R and Teplitsky N, Microwave-assisted process as an alternative to Soxhlet, sonication and supercritical fluid process. J AOAC Int 79: 142-156 (1996).
13. Singleton JA and Stikeleather LF, A solvent extractor system for the rapid extraction of lipids and trace bioactive micronutrients in oilseeds. J Am Oil Chem Soc 76: 1461-1466 (1999).
14. Paré JRJ, Sigouin M and Lapointe J, Microwave-assisted natural product extraction. US Patent 5002784 (1991).
15. Young JC, Microwave-assisted process of the fungal metabolite ergosterol and total fatty acids. J Agric Food Chem 43: 2904-2910 (1995).
16. Chen SS and Spiro M, Study of microwave process of essential oil constituents from plant materials. J Microw Power Electromagn Energ 29: 231-241 (1994).
17. Bureau S, Razungles A, Baumes R and Bayonove C, Glycosylated flavor precursor extraction by microwave from grape juice and grapes. J Food Sci 61: 557-561 (1996).
18. Kwon JH, Bélanger JMR and Paré JRJ, Optimization of microwave-assisted extraction (MAP) for ginseng components by response surface methodology. J Agric Food Chem 51: 1807-1810 (2003).
19. Shin HH, Kim CT, Cho YJ and Hwang JK, Analysis of extruded pectin extraction from apple pomace by response surface methodology. Food Sci Biotechnol 14: 28-31 (2005).
20. Lee JE and Kwon JH, Application of response surface methodology in food industry. Food Ind 33: 33-45 (2000).
21. SAS, SAS User's Guide. SAS Institute, Cary, NC (1990).
22. Martha LA and James PB, The Mathematica Handbook, Compatible with Mathematica Version 2.0. Harcourt Brace, New York, NY (1992).
23. Folin O and Denis W, On phosphotungstic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-243 (1912).
24. Kang YH, Park YK and Lee GD, The nitrite-scavenging and electron-donating ability of phenolic compounds. Kor J Food Sci Technol 28: 232-239 (1996).
25. Gray JI and Dugan Jr LR, Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984 (1975).
26. Kim SM, Cho YS and Sung SK, The antioxidant ability and nitrite scavenging ability of plant extracts. Kor J Food Sci Technol 33: 626-632 (2001).
27. Yoon SR, Jeong YJ, Lee GD and Kwon JH, Changes in phenolic compounds properties of Rubi Fructus extract depending on extraction conditions. J Kor Soc Food Sci Nutr 32: 338-345 (2003).
28. Park NY, Lee GD, Jeong YJ and Kwon JH, Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J Kor Soc Food Sci Nutr 27: 585-590 (1998).
29. Lee GD, Lee SY, Kim KS and Kwon JH, The optimization of microwave-assisted extraction of decursin from Angelica gigas Nakai root. Int J Food Sci Technol 41: 737-742 (2006).
30. Kwon JH, Kim K and Lee GD, Optimization of microwave-assisted extraction under atmospheric pressure condition for soluble ginseng components. Kor J Food Sci Technol 32: 117-124 (2000).
31. Blois MS, Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1204 (1958).
32. Park NY, Lee GD, Jeong YJ, Kim HK and Kwon JH, Optimization for electron donating ability and organoleptic properties of ethanol extracts from chrysanthemun petals. Kor J Food Sci Technol 30: 523-528 (1998).
33. Bartsch H and Montesano R, Relevance of nitrosamines to human cancer. Carcinogenesis 5: 1381-1393 (1994).
34. Kato H, Lee IE, Chuyen NV, Kim SB and Hayase F, Inhibition of nitrosamine formation by non-dialyzable melanoidins. Agric Biol Chem 51: 1333-1338 (1987).
35. Shenoy NR and Choughuley ASU, Effect of certain phenolics on nitrosamine formation. J Agric Food Chem 37: 721-725 (1989).
36. Lee SY, Kang MJ, Kwon JH, Shin SR, Lee GD and Kim KS, Monitoring of total phenolics, electron donating ability and nitrite scavenging ability in microwave-assisted extraction for Angelica Nakai. Food Sci Biotechnol 12: 491-496 (2003).
37. Kim SM, Kim EJ, Cho YS and Sung SK, Antioxidant of pine extracts according to preparation method. Kor J Food Sci Technol 31: 527-534 (1999).
38. Lee JY, Park TS, Son JH, Jo C, Byun MW and An BJ, Verification of biological activity of irradiated Sopoongsan, an oriental medicinal prescription, for industrial application of functional cosmetic material. Radiat Phys Chem 76: 1890-1894 (2007).
39. Hong HD, Kang NK and Kim SS, Superoxide dismutase-like activity of apple juice mixed with some fruits and vegetables. Kor J Food Sci Technol 30: 1484-1487 (1998).