Establishment of Conditions for Hot Water Extraction of Camellia japonica Leaves

• Published in: Korean Journal of Food Science and Technology Vol. 38; no. 6
• Main Authors: Chung, J.H. (Chonnam National University, Gwangju, Republic of Korea), Lee, H.J. (Chonnam National University, Gwangju, Republic of Korea), Lee, S.Y. (Chosun University, Gwangju, Republic of Korea), Kim, K.S. (Phyto Care Tech. Co., Ltd., Naju, Republic of Korea), Rim, Y.S. (Sunchon National University, Sunchon, Republic of Korea), Shin, S.C. (Sunchon National University, Sunchon, Republic of Korea), Jung, K.H. (Jeonnam Biotechnology Center, Naju, Republic of Korea), Park, K.H. (Chonnam National University, Gwangju, Republic of Korea), Moon, J.H. (Chonnam National University, Gwangju, Republic of Korea), E-mail: nutrmoon@chonnam.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.12.2006
• Subjects: antioxidative effect; Camellia japonica; extraction conditions; hot water extraction; HPLC
• ISSN: 0367-6293

We established the optimal conditions for the hot water extraction of Camellia japonica compounds based on the yield, the stability (observed by peak changes on an HPLC chromatogram), and the 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity of the extracts. The extracts were prepared at 90℃ using six solution volumes (ranging from 100 mL to 600 mL), and four different extraction times (10, 30, 60, and 120 min). The results showed that increasing of the extraction volume elevated the radical-scavenging activity of the extracts; however, changes in volume had minimal affects on their yields and their stabilities.