Antioxidative activities and composition analysis of Pinus densiflora root by ultra high pressure extraction

Chul Gue Joo; Keun Ha Lee; Chung Park; Bum Chun Lee

Journal of Industrial and Engineering Chemistry, Vol.17, No.4, 712-716, July, 2011

DOI10.1016/j.jiec.2011.05.018 Export Citation

Antioxidative activities and composition analysis of Pinus densiflora root by ultra high pressure extraction

Chul Gue Joo, Keun Ha Lee, Chung Park, and Bum Chun Lee^{1, †}

R&D Center, Morechem Co., Ltd., 536, Sekyo-Dong, Pyongtaek-Si, Kyungki-Do 450-818, South Korea
¹Skin Research Center, Ellead Co., Ltd., 272-1, Seohyeon-Dong, Bundang-Gu, Seongnam-Si, Gyeonggi-Do, 463-824, South Korea

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In this study, we investigated enhanced antioxidative activities of Pinus densiflora (P. densiflora) root by ultra high pressure (UHP) extraction and composition analysis. Compared with extracts obtained by leaching and ultrasonic extraction, the UHP extracts had enormous enhancement of their extraction yield, free radical (1,1-diphenyl-2-picrylhydrazyl) and superoxide anion radical scavenging activities and total phenolic content and these UHP extracts showed pressure and time-dependent increase of activities and content. Composition analysis by HPLC, main component of P. densiflora root extracts was taxifolin-3-glucoside, and each extract content (mg/g) was in the order: UHP 100 MPa 3 h extract (142.4 ± 1.3) > UHP 100 MPa 1 h extract (84.7 ± 2.1) > UHP 50 MPa 1 h extract (69.7 ± 1.8) > ultrasonic 1 h extract (48.6 ± 2.5) > leaching 1 h extract (42.5 ± 1.1). When UHP extraction, the taxifolin-3-glucoside content was increased and also these results revealed pressure and time-dependent increase. Taken together, UHP extraction is a potentially useful method for the pharmaceutical, cosmeceutical, functional food industries, because it improves the antioxidative effects of P. densiflora root.

Keywords:Pinus densiflora root;Ultra high pressure extraction;Antioxidant;Phenolic compound;Taxifolin-3-glucoside

[References]

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Choi WM, Kim YH, Chun SJ, Jang MJ, Lee JT, Min KH, Son TW, The Korean Society of Dyers and Finisher’s Autumn Conference, 18 (2006)
Patras A, Brunton NP, Pieve SD, Butler F, Innov. Food Sci. Emerg. Technol., 10, 308 (2009)
Shouqin Z, Junjie Z, Changzhen W, J. Pharm., 273, 471 (2004)
Zhang S, Chen R, Wu H, Wang C, J. Pharm. Biomed. Anal., 41, 57 (2006)
Ane PS, Mogens BN, Jan B, Tetrahedron Lett., 44, 2979 (2003)
Zsolt S, Farkas J, Tuboly E, Dalmadi I, Chemometr. Intell. Lab. Syst., 82, 115 (2006)
Kyoi D, Kitamura N, Tanaka H, Ueda A, Tanase S, Sakai T, J. Alloys Compd., 428, 268 (2007)
Moon KI, Park HS, Lee KS, Mater. Sci. Eng., A323, 293 (2002)
Xie M, Luo D, Xian X, Leng B, Chen C, Lu W, Fusion Eng. Des. (2009)
Bennett PB, Demchenko I, Marquis RE, High Pressure Biology and Medicine,University of Rochester Press, New York (1998)
Prasad KN, Yang B, Shi J, Yu C, Zhao M, Xue S, Jiang Y, J. Pharm. Biomed. Anal. (2009)
Jun X, J. Food Eng., 94, 105 (2009)
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Prasad KN, Hao J, Shi J, Liu T, Li J, Wei X, Qiu S, Xue S, Jiang Y, Innov. Food Sci. Emerg. Technol., 10, 413 (2009)
Shouqin Z, Ruizhan C, Changzheng W, Food Eng., 79, 1 (2007)
Khattak KF, Simpson TJ, Ihasnullah, Food Chem., 110, 967 (2008)
Blois MS, Nature., 181, 1199 (1958)
Furuno K, Akasako T, Sugihara N, Biol. Pharm. Bull., 25, 19 (2002)
Singleton VL, Rossi JA, Am. J. Enol. Vitic., 16, 144 (1965)
Oliveira AC, Valentim IB, Silva CA, Bechara EJH, Barros MP, Mano CM, Goulart MOF, Food Chem., 115, 469 (2009)
Kim YJ, Choi SE, Lee MW, Lee CS, J. Pharm. Pharmacol., 60, 1465 (2008)

[Referenced By]

[1] Halliwell B, Nutr. Rev., 55, S44 (1997)

[2] Lee BC, Lee SY, Lee HJ, Sim GS, Kim JH, Jin HK, Cho YH, Lee DH, Pyo HB, Choe TB, Moon DC, Yun YP, Hong JT, Arch. Pharm. Res., 30, 1293 (2007)

[3] Nijveldt RJ, Nood E, Hoom DEC, Boelens PG, Norren K, Leeuwen PAM, Am. J.Clin. Nutr., 74, 418 (2001)

[4] Middleton Jr. E, Kandaswami C, Theoharides TC, Pharmacol. Rev., 52, 673 (2000)

[5] Choi WM, Kim YH, Chun SJ, Jang MJ, Lee JT, Min KH, Son TW, The Korean Society of Dyers and Finisher’s Autumn Conference, 18 (2006)

[6] Patras A, Brunton NP, Pieve SD, Butler F, Innov. Food Sci. Emerg. Technol., 10, 308 (2009)

[7] Shouqin Z, Junjie Z, Changzhen W, J. Pharm., 273, 471 (2004)

[8] Zhang S, Chen R, Wu H, Wang C, J. Pharm. Biomed. Anal., 41, 57 (2006)

[9] Ane PS, Mogens BN, Jan B, Tetrahedron Lett., 44, 2979 (2003)

[10] Zsolt S, Farkas J, Tuboly E, Dalmadi I, Chemometr. Intell. Lab. Syst., 82, 115 (2006)

[11] Kyoi D, Kitamura N, Tanaka H, Ueda A, Tanase S, Sakai T, J. Alloys Compd., 428, 268 (2007)

[12] Moon KI, Park HS, Lee KS, Mater. Sci. Eng., A323, 293 (2002)

[13] Xie M, Luo D, Xian X, Leng B, Chen C, Lu W, Fusion Eng. Des. (2009)

[14] Bennett PB, Demchenko I, Marquis RE, High Pressure Biology and Medicine,University of Rochester Press, New York (1998)

[15] Prasad KN, Yang B, Shi J, Yu C, Zhao M, Xue S, Jiang Y, J. Pharm. Biomed. Anal. (2009)

[16] Jun X, J. Food Eng., 94, 105 (2009)

[17] Shouqin Z, Jun X, Changzheng W, J. Food Sci. Tech. Int., 11, 213 (2005)

[18] Prasad KN, Hao J, Shi J, Liu T, Li J, Wei X, Qiu S, Xue S, Jiang Y, Innov. Food Sci. Emerg. Technol., 10, 413 (2009)

[19] Shouqin Z, Ruizhan C, Changzheng W, Food Eng., 79, 1 (2007)

[20] Khattak KF, Simpson TJ, Ihasnullah, Food Chem., 110, 967 (2008)

[21] Blois MS, Nature., 181, 1199 (1958)

[22] Furuno K, Akasako T, Sugihara N, Biol. Pharm. Bull., 25, 19 (2002)

[23] Singleton VL, Rossi JA, Am. J. Enol. Vitic., 16, 144 (1965)

[24] Oliveira AC, Valentim IB, Silva CA, Bechara EJH, Barros MP, Mano CM, Goulart MOF, Food Chem., 115, 469 (2009)

[25] Kim YJ, Choi SE, Lee MW, Lee CS, J. Pharm. Pharmacol., 60, 1465 (2008)