Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity
Dandelion (Taraxacum officinale L.) has a long history in traditional herbalism worldwide. Described as non-toxic, the herb has been consumed in various forms as a valuable source of nutrients, minerals and vitamins, the consumption of which may help prevent or reduce the risk of complex diseases su...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
|
| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402219B.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841554284775211008 |
|---|---|
| author | Brezo-Borjan Tanja Ž. Švarc-Gajić Jaroslava V. |
| author_facet | Brezo-Borjan Tanja Ž. Švarc-Gajić Jaroslava V. |
| author_sort | Brezo-Borjan Tanja Ž. |
| collection | DOAJ |
| description | Dandelion (Taraxacum officinale L.) has a long history in traditional herbalism worldwide. Described as non-toxic, the herb has been consumed in various forms as a valuable source of nutrients, minerals and vitamins, the consumption of which may help prevent or reduce the risk of complex diseases such as cancer, obesity, arthritis, hepatitis, cardiovascular and gastrointestinal disorders. All parts of the dandelion herb are edible and contain flavonoids, phenolic acids, alkaloids and terpenes, with the best-studied extracts being from leaves and roots. The most abundant phenolic acids are hydroxycinnamic acid derivatives, especially chicoric acid, chlorogenic acid and caffeic acid. Luteolin and its glucosides are more abundant in extracts from dandelion leaves and flowers. This study aimed to investigate the influence of temperature of subcritical water extraction of dandelion flowers in the interval of 110-160 ° C. The parameters analysed were total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC) and the DPPH radical scavenging activity, determined by UV-spectrophotometry. The highest TPC (36.37 mg GAE/g DW) and TAC (76.80 mg AAE/g DW) were noted in extracts obtained at 140 ° C, while the highest TFC of 10.95 mg RE/g DW was observed when extraction was performed at 130 ° C. As for DPPH scavenging activity, the highest value was for the extraction temperature of 110 ° C (0.906 mg AAE/g DW), and the lowest for the extract obtained at 160° C (0.718 mg AAE/g DW). The results of this study suggest that dandelion flower extracts obtained at moderate temperatures (130-140 ° C) with subcritical water have the highest polyphenol content and antioxidant activity. |
| format | Article |
| id | doaj-art-c7470ef33a8246c2b9ebbbdbc0ac778a |
| institution | Kabale University |
| issn | 2217-5369 2217-5660 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj-art-c7470ef33a8246c2b9ebbbdbc0ac778a2025-01-08T15:23:19ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151221922710.5937/ffr0-538752217-53692402219BSubcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activityBrezo-Borjan Tanja Ž.0Švarc-Gajić Jaroslava V.1https://orcid.org/0000-0002-1559-4492University of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaDandelion (Taraxacum officinale L.) has a long history in traditional herbalism worldwide. Described as non-toxic, the herb has been consumed in various forms as a valuable source of nutrients, minerals and vitamins, the consumption of which may help prevent or reduce the risk of complex diseases such as cancer, obesity, arthritis, hepatitis, cardiovascular and gastrointestinal disorders. All parts of the dandelion herb are edible and contain flavonoids, phenolic acids, alkaloids and terpenes, with the best-studied extracts being from leaves and roots. The most abundant phenolic acids are hydroxycinnamic acid derivatives, especially chicoric acid, chlorogenic acid and caffeic acid. Luteolin and its glucosides are more abundant in extracts from dandelion leaves and flowers. This study aimed to investigate the influence of temperature of subcritical water extraction of dandelion flowers in the interval of 110-160 ° C. The parameters analysed were total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC) and the DPPH radical scavenging activity, determined by UV-spectrophotometry. The highest TPC (36.37 mg GAE/g DW) and TAC (76.80 mg AAE/g DW) were noted in extracts obtained at 140 ° C, while the highest TFC of 10.95 mg RE/g DW was observed when extraction was performed at 130 ° C. As for DPPH scavenging activity, the highest value was for the extraction temperature of 110 ° C (0.906 mg AAE/g DW), and the lowest for the extract obtained at 160° C (0.718 mg AAE/g DW). The results of this study suggest that dandelion flower extracts obtained at moderate temperatures (130-140 ° C) with subcritical water have the highest polyphenol content and antioxidant activity.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402219B.pdfdandelion flowerssubcritical water extractionpolyphenolic contentantioxidative activity |
| spellingShingle | Brezo-Borjan Tanja Ž. Švarc-Gajić Jaroslava V. Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity Food and Feed Research dandelion flowers subcritical water extraction polyphenolic content antioxidative activity |
| title | Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity |
| title_full | Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity |
| title_fullStr | Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity |
| title_full_unstemmed | Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity |
| title_short | Subcritical water extraction of dandelion (Taraxacum officinale L.) flowers: Influence of temperature on polyphenols content and antioxidant activity |
| title_sort | subcritical water extraction of dandelion taraxacum officinale l flowers influence of temperature on polyphenols content and antioxidant activity |
| topic | dandelion flowers subcritical water extraction polyphenolic content antioxidative activity |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402219B.pdf |
| work_keys_str_mv | AT brezoborjantanjaz subcriticalwaterextractionofdandeliontaraxacumofficinalelflowersinfluenceoftemperatureonpolyphenolscontentandantioxidantactivity AT svarcgajicjaroslavav subcriticalwaterextractionofdandeliontaraxacumofficinalelflowersinfluenceoftemperatureonpolyphenolscontentandantioxidantactivity |