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Antioxidant Activity and α-Glucosidase Inhibitory Effect of Jerusalem Artichoke (Helianthus tuberosus) Methanol Extracts by Heat Treatment Conditions
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 Title & Authors
Antioxidant Activity and α-Glucosidase Inhibitory Effect of Jerusalem Artichoke (Helianthus tuberosus) Methanol Extracts by Heat Treatment Conditions
Jeong, Hyeon-Ju; Kim, Ju-Sung; Sa, Yeo-Jin; Kim, Myeong-Ok; Yang, Jinfeng; Kim, Myong-Jo;
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 Abstract
This study investigated the changes of antioxidant activity and -glucosidase inhibitory effect of Jerusalem artichoke (Helianthus tuberosus) 100% methanol extracts by various heat treatment. The contents of total phenolic and flavonoid compounds in methanol extract tended to increased gradually with the rise of temperature to 180. The maximum yield of gallic acid (51.52 2.17mg/g extract weight) and quercetin (13.39 0.03mg/g extract weight) were obtained with extraction temperature of 180 for 120min. In addition, the improving extraction efficiency resulted in the increased biological activities, such as electronic donation ability (EDA, 90.36 0.57%), reducing power (Abs 1.14) and -glucosidase inhibitory effect (92.14 1.14%). Overall, the results of this study indicate that the optimum conditions for the extraction process were an extraction temperature at 180 for 120 min, and will provide the basis for future research on the improving extraction yield of phenolic and flavonoid compounds.
 Keywords
HPLC Analysis;Antioxidant Activity;-Glucosidase Inhibitory Effect;Heat Treatment;Helianthus tuberosus;
 Language
Korean
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