Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull

• Published in: Journal of food science and technology Vol. 56; no. 9; pp. 4016 - 4024
• Main Authors: Huang, Hsiao-Wen, Cheng, Ming-Ching, Chen, Bang-Yuan, Wang, Chung-Yi
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.09.2019; Springer Nature B.V
• Subjects: Agricultural wastes; Antioxidants; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Ethanol; Flavonoids; Food industry; Food Science; Gallic acid; High pressure; Hulls; Inflammation; Lipopolysaccharides; Nitric oxide; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Pressure; Pressure effects; Prostaglandin E2; Rutin; Tyrosinase; Yield; Djulis hull; High pressure extraction; Antityrosinase; Antioxidant; Anti-inflammatory
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03870-y

The hulls of Djulis ( Chenopodium formosanum ) are a type of agricultural waste. Using 70% ethanol as the extraction solvent, this study compared the extraction yields of high-pressure-assisted extraction (HPE) and conventional oscillation extraction (CE) for Djulis hulls (DH). The total phenolic and flavonoid contents, and antioxidant, anti-inflammatory and anti-tyrosinase activities were also compared. Our findings indicated that 600 MPa/5 min of HPE resulted in higher total phenolic (567–642 mg GAE/g) and flavonoid (47.2–57.2 mg QU/g) concentrations; gallic acid (44.5–53.2 μg/g) and rutin (26.8–34.2 μg/g) were the main phenolic and flavonoid compounds. When the extraction pressure was greater than 450 MPa, HPE extracts showed stronger antioxidant capacity and anti-tyrosinase activity than CE extracts. In a LPS-induced RAW 264.7 cell model of inflammation, HPE extracts had significant inhibitory effects on the cumulative concentrations of nitric oxide and prostaglandin E 2 . These results indicate that HPE had a better extraction yield, and required a shorter time for the extraction of functional ingredients from DH. Hence, DH could be a potential source for natural antioxidants for the food and biotechnology industries.