Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Rheological Properties of Concentrated Dandelion Leaf Extracts by Hot Water or Ethanol

  • Lee, Ok-Hwan (Graduate School of Complementary Alternative Medicine, Pochon CHA University) ;
  • Ko, Sung-Kwon (Department of Oriental Medical Food & Nutrition, Semyung University) ;
  • Lee, Boo-Yong (Graduate School of Complementary Alternative Medicine, Pochon CHA University)
  • Published : 2006.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Basic rheological data of dandelion leaf concentrates were determined to predict processing aptitude and usefulness of dandelion leaf concentrates as functional food materials. Hot water and 70% ethanol extracts of dandelion leaves were concentrated at 5, 20, and 50 Brix, and their static and dynamic viscosities, and Arrhenius plots were investigated. Most concentrated dandelion leaves extracted with hot water and 70% ethanol showed flow behaviors close to Newtonian fluid based on power law model evaluation. Apparent viscosity of concentrated dandelion leaves extracted with hot water and 70% ethanol decreased with increasing temperature. Yield stresses of concentrated dandelion leaves extracted with hot water and 70% ethanol by Herschel-Bulkley model application were 0.020-0.641 and 0.017-0.079 Pa, respectively. Activation energies of concentrated dandelion leaves extracted with hot water and 70% ethanol were $2.102-32.669{\times}10^3$ and $1.657-5.382{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Loss modulus (G") predominated over storage modulus (G') at all applied frequencies, showing typical flow behavior of low molecular solution. G' and G" of concentrated dandelion leaves extracted with hot water slowly increased with increasing frequency compared to those of concentrated dandelion leaves extracted with 70% ethanol.

Keywords

References

  1. Bisset NG. Taraxaci radix cum herba. In: Herbal Drugs and Phytopharmaceuticals: A handbook for practice in scientific basis. CRC press, Boca raton, FL, USA. pp. 486-489 (1994)
  2. Mascolo N, Autore G, Capasso F, Menghini A, Fasulo MP. Biological screening of Italian medicinal plants for anti-inflammatory activity. Phytother. Res. 1: 28-31 (1974) https://doi.org/10.1002/ptr.2650010107
  3. Hu C, Kitts DD. Antioxidant, prooxidant and cytotoxic activities of solvent fractionated dandelion (Taraxacum officinale) flower extract in vitro. J. Agric. Food Chem. 51: 301-310 (2003) https://doi.org/10.1021/jf0258858
  4. Baba K, Abe S, Mizuno D Antitumor activity of hot water extract of dandelion, Taraxacum officinale-correlation between antitumor activity and timing of administration. Yakuga. Zasshi 101: 538-543 (1981) https://doi.org/10.1248/yakushi1947.101.6_538
  5. Cordatos E. Taraxacum officinale. In: Murray M and izzorno J. A textbook of natural medicine. Bastyr University Press, Seattle, WA, USA. pp.148-160. (1992)
  6. Williams CA, Goldstone F, Greenham J. Flavonoids, cinnamic acids and coumarins from the different tissues and medicinal preparations of Taraxacum officinale. Phytochemistry 42: 121-127 (1996) https://doi.org/10.1016/0031-9422(95)00865-9
  7. Koo HN, Hong SH, Song BK, Kim CH, Yoo YH, Kim HM. Taraxacum officinale induces cytotoxicity through TNF-$\alpha$ and IL-I$\alpha$ secretion in Hep G2 cells. Life Sci. 71: 1149-1157 (2004) https://doi.org/10.1016/S0024-3205(02)01799-X
  8. Hu C, Kitts DD. Dandelion (Taraxacum officinale) flower extract suppresses both reactive oxygen species and nitric oxide and prevents lipid oxidation in vitro. Phytomedicine 12: 588-597 (2005) https://doi.org/10.1016/j.phymed.2003.12.012
  9. Cho SY, Park JY, Park EM, Choi MS, Lee MK, Jeon SM, Jang MK, Kim MJ, Park YB. Alternation of hepatic antioxidant enzyme activities and lipid profile in streptozotocin-induced diabetic rats by supplementation of dandelion eater extract. Clin. Chim. Acta 317: 109-117 (2002) https://doi.org/10.1016/S0009-8981(01)00762-8
  10. Trojanova I, Rada V, Kokoska L, Vlkova E. The bifidogenic effect of Taraxacum officinale root. Fitoterapia 75: 760-763 (2004) https://doi.org/10.1016/j.fitote.2004.09.010
  11. Simandi B, Kristo ST, Kery A, Selmeczi LK, Krnecz I, Kemeny S. Supercritical fluid extraction of dandelion leaves. J. Supercrit. Fluid 23: 135-142 (2002) https://doi.org/10.1016/S0896-8446(02)00012-8
  12. Rao MA, Antheswarm RC. Rheology of fluid in food processing. Food Technol. 36: 116-121 (1982)
  13. Vitali AA, Rao MA. Flow properties of low-pulp concentration. J. Food Sci. 49: 882-888 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb13233.x
  14. Hassan BH, Hobani AI. Flow properties of roselle (Hibiscus sabdariffa L.) extract. J. Food Eng. 35: 459-470 (1998) https://doi.org/10.1016/S0260-8774(98)00044-2
  15. Constenla DT, Lozano JE, Crapiste GH. Thermo physical properties of clarified juice as a function of concentration and temperature. J. Food Sci. 54: 663-668 (1989) https://doi.org/10.1111/j.1365-2621.1989.tb04677.x
  16. Food composition table sixth revision I. National rural living science institute, R.D.A Suwon, Korea. pp. 112-113 (2001)
  17. Kang MJ, Seo YH, Kim JB, Shin SR, Kim KS. The chemical composition of Taraxacum officinale consumed in Korea. Korean J. Soc. Food Sci. 16: 182-187 (2000)
  18. Lee OH, Kang SN, Lee BY. Rheological properties of dandelion root concentrates by extraction solvents. Food Sci. Biotechnol. 15: 33-38 (2006)
  19. Lee BY, Choi HS, Oh SR, Lee HK. Rheological characteristics of hot water concentrates from Agastache rugosa O. Kuntze. Food Sci. Biotechnol. 10: 294-298 (2001)
  20. Han JS. Changes of dynamic viscoelastic properties of oxidized com starch suspensions during heating and cooling. Food Sci. Biotechnol. 11: 231-237 (2002)
  21. Yoo BS. Rheological properties of ginseng extracts. Food Sci. Biotechnol. 10: 633-637 (2001)
  22. Yoo BS, Shon KJ, Chang YS. Effect of guar gum on rheological properties of acorn flour dispersions. Food Sci. Biotechnol. 14: 233237 (2005)
  23. Kim C, Yoo BS. Rheological properties of mustard suspension: Effect of concentration and temperature. Food Sci. Biotechnol. 13: 525-527 (2004)