Establishment of Conditions for Hot Water Extraction of Camellia japonica leaves

동백나무(Camellia japonica) 잎의 열수추출 조건 확립

  • Chung, Jin-Ho (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Sook-Young (Research Center for Proteineous Material, Chosun University) ;
  • Kim, Kwang-Sang (Phyto Care Tech. CO., Ltd.) ;
  • Rim, Yo-Sup (Division of Environmental and Agricultural Science, Sunchon National University) ;
  • Shin, Soo-Cheol (Division of Food Science, Sunchon National University) ;
  • Jung, Kyoung-Hee (Jeonnam Biotechnology Center) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 정진호 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 이형제 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 이숙영 (조선대학교 단백질소재 연구센터) ;
  • 김광상 (식물보호기술(주)) ;
  • 임요섭 (순천대학교 환경농업과학부) ;
  • 신수철 (순천대학교 식품과학부) ;
  • 정경희 (전남생물산업지원센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Published : 2006.12.31

Abstract

We established the optimal conditions for the hot water extraction of Camellia japonica compounds based on the yield, the stability (observed by peak changes on an HPLC chromatogram), and the 1,1-diphenyl-1-picrylhydrazyl radical-scavenging activity of the extracts. The extracts were prepared at $90^{\circ}C$ using six solution volumes (ranging from 100 mL to 600 mL), and four different extraction times (10, 30, 60, and 120 min). The results showed that increasing of the extraction volume elevated the radical-scavenging activity of the extracts; however, changes in volume had minimal affects on their yields and their stabilities. An increase in extraction time improved the compound yield; however, it reduced their stability and increased the deterioration of their radical-scavenging activity. Based on our results, we propose the following conditions to be optimal for the hot water extraction of dried C. japonica leaves: a water volume (mL) that is 60 times the weight (g) of the sample at a temperature of $90^{\circ}C$ for 30 min.

References

  1. Korea Ministry of Education. Korean Animals and Plants Pictorial Book. Samhwa Publishing Co., Seoul, Korea. p. 665 (1974)
  2. Song JT. Korean Resources Plants. Korea Plant Resource Institute, Seoul, Korea. p. 650 (1978)
  3. Bhakuni DS, Goel AK, Jain S, Mehrotra BN, Patnaik GK, Prakash V. Screening of Indian plants for biological activity (part XIII). Indian J. Exp. BioI. 26: 883-904 (1988)
  4. Yoshikawa M, Harada E, Murakami T, Matsuda H, Yamahara J, Murakami N. Camellia saponnins B1, B2, C1 and C2, new type inhibitors of ethanol absorption in rats from the seeds of Camelliajaponica L. Chem. Pharm. Bull. 42: 742-749 (1994) https://doi.org/10.1248/cpb.42.742
  5. Kim JH, Lee SY, Cho SI. Anti-proliferative effect of Camellia japonica leaves on human leukemia cell line. Korean J. Herbology 18: 93-98 (2003)
  6. Hwang EJ, Cha YJ, Park MH, Lee JW, Lee SY. Cytotoxicity and chemosensitizing effect of Camellia (Camellia japonica) tea extracts. J. Korean Soc. Food Sci. Nutr. 33: 487-493 (2004) https://doi.org/10.3746/jkfn.2004.33.3.487
  7. Song JT, Jung HB, Bong HS. Korean Resources Plants. Mido Munhwasa, Seoul, Korea. p. 650 (1984)
  8. Lee SY, Hwang EJ, Kim GH, Choi YB, Lim CY, Kim SM. Antifungal and antioxidant activities of extracts from leaves and flowers of Camellia japonica L. Korean J. Med. Crop Sci. 13: 93-100 (2005)
  9. Hahn YS. Antimicrobial effects of Camellia japonica L. leaves extract on food-borne pathogenic microorganisms. Korean J. Food Sci. Technol. 37: 113-121 (2005)
  10. Lee CB. Korean Plants Pictorial Book. Hyangmoon Publishing Co., Seoul, Korea. p. 543 (1982)
  11. Itokawa H, Nakajima H, lkuta A, Iitaka Y. Two triterpenes from the flowers of Camellia japonica. Phytochemistry 20: 2539-2542 (1981) https://doi.org/10.1016/0031-9422(81)83089-0
  12. Fujita Y, Fujita S, Yoshikawa H. Comparative biochemical and chemotaxonomical studies of the plants of Theaceae (I). Essential oils of Camellia sasanqua Thunb., C. japonica Linn., and Thea sinensis Linn. Osaka Kogyo Gijutsu Shidensho Kigo. 25: 198-202 (1973)
  13. Cha YJ, Lee JW, Kim JH, Park MH, Lee SY. Major components of teas manufactured with leaf and flower of Korean native Camellia japonica L. Korean J. Med. Crop Sci. 12: 183-190 (2004)
  14. Kim BS, Choi OJ, Shim KH. Properties of chemical components of Camellia japonica L. leaves according to picking time. J. Korean Soc. Food Sci. Nutr. 34: 681-686 (2005) https://doi.org/10.3746/jkfn.2005.34.5.681
  15. Hong SC, Byun SH, Kim SS. Colored Illustrations of Trees and Shrubs in Korea. Kemyung Press, Seoul, Korea. pp. 220-221 (1987)
  16. Sakata Y, Nagayoshi S, Arisumi KI. Studies on the flower colours in the Camellia. Mem. Fac. Agr. Kagoshima Univ. 17: 79-94 (1981)