Characterisation, extraction efficiency, stability and antioxidant activity of phytonutrients in Angelica keiskei
Articolo
Data di Pubblicazione:
2009
Citazione:
Characterisation, extraction efficiency, stability and antioxidant activity
of phytonutrients in Angelica keiskei / L. Li, G. Aldini, M. Carini, C.Y. Oliver Chen, H.K. Chun, S.M. Cho, K.M. Park, C.R. Correa, R.M. Russell, J.B. Blumberg, K.J. Yeum. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 115:1(2009), pp. 227-232.
Abstract:
Phytonutrients in Angelica keiskei, a dark green leafy vegetable, were characterised and their extraction efficiency by different compositions of water/ethanol as well as stability at different temperatures was
determined. A range in the content of lutein (205–265 mg/kg dry wt), trans-beta-carotene (103–130 mg/
kg dry wt), and total phenols (8.6–9.7 g/kg) was observed amongst Angelica keiskei grown in three different conditions. LC-ESI-MS/MS analysis identified chlorogenic acid, chalcones and the glucosides of luteolin
and quercetin as the major phenolic compounds in Angelica keiskei. Only 46% of lutein was extracted
by 70% of ethanol and no carotenoid was detected in 40% ethanol and 100% water extracts of Angelica
keiskei. Major phytonutrients in Angelica keiskei were stable at -80°C up to 12 months whilst beta-carotene
was significantly degraded at room temperature and 4°C within 2 months and lutein at room temperature
within 12 months.
The current study indicates that phytonutrients rich in Angelica keiskei can only be extracted partially
using ethanol/water and substantial loss of certain phytonutrients such as beta-carotene can occur during storage at either 4°C or room temperature.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Angelica keiskei ; Carotenoids ; Chalcones ;
Total antioxidant performance ; Extraction efficiency ; Stability
Elenco autori:
L. Li, G. Aldini, M. Carini, C.Y. Oliver Chen, H.K. Chun, S.M. Cho, K.M. Park, C.R. Correa, R.M. Russell, J.B. Blumberg, K.J. Yeum
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