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Comparison of extraction conditions for phenolic, flavonoid content and determination of rosmarinic acid from Perilla frutescens var. acuta
Author(s) -
Hong Eunyoung,
Kim GunHee
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02250.x
Subject(s) - perilla frutescens , rosmarinic acid , perilla , rutin , gallic acid , extraction (chemistry) , chromatography , chemistry , high performance liquid chromatography , flavonoid , food science , traditional medicine , botany , biology , biochemistry , organic chemistry , medicine , antioxidant , raw material
Summary Perilla frutescens var. acuta has traditionally been used to treat disease including, depression, inflammation and tumors. Especially, the presence of rosmarinic acid can induce beneficial and health promoting effects. According to, this work was conducted to comparison of various extraction conditions (extraction process, solvent and time) of total phenolic, floavonoid and rosmainic acid contents from the leaves of Perilla frutescens var. acuta . Also, rosmarinic acid was determined in leaves of Perilla frutescens var. acuta by high‐performance liquid chromatography (HPLC) and the described method was ideally suited for rapid routine analysis. The highest yield of total phenolic, flavonoid and rosmarinic acid was shown 12.15 mg gallic acid equivalents g −1 dry weight (DW), 7.23 mg rutin equivalents g −1 DW and 3.76 mg g −1 DW , respectively. The best condition for extraction efficiency of total phenolic, flovonoid and rosmarinic were found to be: ethanol concentration of 70%, extraction time of 24 h and extraction process of refluxed extraction.