Antioxidant capacities of the extracts from Perilla frutescens L. leaves using pressurized liquid extraction and conventional techniques

Authors

  • Vuong Bao Thy Faculty of Health Sciences, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam
  • Tran Ngoc Diep Faculty of Agriculture and Aquaculture, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam
  • Nguyen Chi Dung Faculty of Agriculture and Aquaculture, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam
  • Huynh Le Dat Faculty of Health Sciences, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam

DOI:

https://doi.org/10.15625/1811-4989/15682

Keywords:

Perilla frutescens L., bioactive components, pressurized liquid extraction

Abstract

Perilla frutescens L. is an edible plant used as a food item as well as a folk medicine for human diseases in some Asian countries. Due to limited studies in the extraction of total phenols responsible for its high bio-functional properties, this study is aimed to compare the yields, total phenolic content (TPC), and antioxidant capacities of the extracts between pressurized liquid extraction (PLE) at 100°C with or without ultrasonic treatment and conventional extraction techniques. A batch mode of the PLE system was utilized with the use of water and 50% aqueous ethanol as extraction solvents. Hot water extraction at 80°C and soxhlet extraction were employed as conventional techniques. The extraction yields from each technique were determined before their TPC and antioxidant capacities were examined. The results showed that PLE with and without ultrasonic treatment enhanced the extraction process of TPC as compared with conventional ones. Consequently, PLE resulted in higher antioxidant capacities and lipid peroxidation-inhibiting activity than conventional extraction technique (p < 0.05). However, PLE of bioactive components from Perilla frutescens L. leaves with higher thermal treatment should be considered in future studies.

Downloads

Download data is not yet available.

Author Biographies

Vuong Bao Thy, Faculty of Health Sciences, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam

Head of Health Sciences Faculty

Tran Ngoc Diep, Faculty of Agriculture and Aquaculture, University of Cuu Long, 1A Highway, Phu Quoi, Long Ho District, Vinhlong Province, Vietnam

Head of Health Sciences Faculty

References

Arts, M. J. T. J., Haenen, G. R. M. M., Voss, H.-P., & Bast, A. (2004). Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay. Food and Chemical Toxicology, 42(1), 45-49. doi: https://doi.org/10.1016/j.fct.2003.08.004

Barrales, F. M., Silveira, P., Barbosa, P. d. P. M., Ruviaro, A. R., Paulino, B. N., Pastore, G. M., Martinez, J. (2018). Recovery of phenolic compounds from citrus by-products using pressurized liquids—An application to orange peel. Food and Bioproducts Processing, 112, 9-21.

Belwal, T., Ezzat, S. M., Rastrelli, L., Bhatt, I. D., Daglia, M., Baldi, A.,Das, G. (2018). A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies. TrAC Trends in Analytical Chemistry, 100, 82-102.

Bindes, M. M. M., Cardoso, V. L., Reis, M. H. M., & Boffito, D. C. (2019). Maximisation of the polyphenols extraction yield from green tea leaves and sequential clarification. Journal of Food Engineering, 241, 97-104. doi: https://doi.org/10.1016/j.jfoodeng.2018.08.006

Bubalo, M. C., Vidović, S., Redovniković, I. R., & Jokić, S. (2018). New perspective in extraction of plant biologically active compounds by green solvents. Food and Bioproducts Processing, 109, 52-73.

Carr, A. G., Mammucari, R., & Foster, N. R. (2011). A review of subcritical water as a solvent and its utilisation for the processing of hydrophobic organic compounds. Chemical Engineering Journal, 172(1), 1-17. doi: https://doi.org/10.1016/j.cej.2011.06.007

Corazza, G. O., Bilibio, D., Zanella, O., Nunes, A. L., Bender, J. P., Carniel, N., Priamo, W. L. (2018). Pressurized liquid extraction of polyphenols from Goldenberry: Influence on antioxidant activity and chemical composition. Food and Bioproducts Processing, 112, 63-68. doi: https://doi.org/10.1016/j.fbp.2018.09.001

Cvjetko Bubalo, M., Vidović, S., Radojčić Redovniković, I., & Jokić, S. (2018). New perspective in extraction of plant biologically active compounds by green solvents. Food and Bioproducts Processing, 109, 52-73. doi: https://doi.org/10.1016/j.fbp.2018.03.001

D Archivio, M., Filesi, C., Di Benedetto, R., Gargiulo, R., Giovannini, C., & Masella, R. (2007). Polyphenols, dietary sources and bioavailability. Annali-Istituto Superiore di Sanita, 43(4), 348.

Dejian Huang, B. O. a. R. L. P. (2005). The Chemistry behind Antioxidant Capacity Assays. Agriculture and Food Chemistry, 53, 1841-1856.

Ho, T. C., & Chun, B. S. (2019). Extraction of Bioactive Compounds from Pseuderanthemum palatiferum (Nees) Radlk. Using Subcritical Water and Conventional Solvents: A Comparison Study. J Food Sci, 84(5), 1201-1207.

Kolodziejczyk-Czepas, J., Bijak, M., Saluk, J., Ponczek, M. B., Zbikowska, H. M., Nowak, P., Pawlaczyk, I. (2015). Radical scavenging and antioxidant effects of Matricaria chamomilla polyphenolic–polysaccharide conjugates. International Journal of Biological Macromolecules, 72, 1152-1158. doi: https://doi.org/10.1016/j.ijbiomac.2014.09.032

Naffati, A., Vladić, J., Pavlić, B., Radosavljević, R., Gavarić, A., & Vidović, S. (2017). Recycling of filter tea industry by-products: Application of subcritical water extraction for recovery of bioactive compounds from A. uva-ursi herbal dust. The Journal of Supercritical Fluids, 121, 1-9.

Peng, Y., Ye, J., & Kong, J. (2005). Determination of phenolic compounds in Perilla frutescens L. by capillary electrophoresis with electrochemical detection. Journal of Agricultural and Food Chemistry, 53(21), 8141-8147.

Pereira, D. T. V., Tarone, A. G., Cazarin, C. B. B., Barbero, G. F., & Martínez, J. (2019). Pressurized liquid extraction of bioactive compounds from grape marc. Journal of Food Engineering, 240, 105-113.

Plaza, M., & Turner, C. (2015). Pressurized hot water extraction of bioactives. TrAC Trends in Analytical Chemistry, 71, 39-54.

Shitu, A., Izhar, S., & Tahir, T. (2015). Sub-critical water as a green solvent for production of valuable materials from agricultural waste biomass: a review of recent work. Global Journal of Environmental Science and Management, 1(3), 255-264.

Trinh, L. T. P., Choi, Y.-S., & Bae, H.-J. (2018). Production of phenolic compounds and biosugars from flower resources via several extraction processes. Industrial Crops and Products, 125, 261-268. doi: https://doi.org/10.1016/j.indcrop.2018.09.008

Downloads

Published

2022-03-30

How to Cite

Bao Thy, V., Ngoc Diep, T., Chi Dung, N., & Le Dat, H. (2022). Antioxidant capacities of the extracts from Perilla frutescens L. leaves using pressurized liquid extraction and conventional techniques. Vietnam Journal of Biotechnology, 20(1), 73–80. https://doi.org/10.15625/1811-4989/15682

Issue

Section

Articles