PARTICLE SIZE AND TEMPERATURE EFFECTS ON ANTIOXIDANT BY-PRODUCT ISOLATED FROM LEAF GUM EXTRACT OF MESONA PROCUMBENS HEMSL

TOONG LONG JENG; CHIA CHI LAI; JUI LUNG KAO; MIN TZE WU; JIH MIN SUNG

doi:10.1111/j.1745-4549.2011.00608.x

PARTICLE SIZE AND TEMPERATURE EFFECTS ON ANTIOXIDANT BY-PRODUCT ISOLATED FROM LEAF GUM EXTRACT OF MESONA PROCUMBENS HEMSL

Journal

Journal of Food Processing and Preservation

Journal Volume

37

Journal Issue

1

Pages

10-15

Date Issued

2013-02

Date

2013-02

Author(s)

TOONG LONG JENG

CHIA CHI LAI

JUI LUNG KAO

MIN TZE WU

JIH MIN SUNG

DOI

10.1111/j.1745-4549.2011.00608.x

URI

https://scholars.tari.gov.tw/handle/123456789/14351

Abstract

A water extraction procedure for isolating antioxidants from dried aerial tissue of Mesona procumbens Hemsl. prior to leaf gum/starch composite gel preparation was developed, along with investigation of its antioxidative activities. The results showed that the highest contents of total phenolics and flavonoids were isolated from the dried aerial tissues when they were extracted under 100C for 2 h using the dried materials ground to 75-µm particle size. This water extract also had the highest antioxidative responses, as determined by 2,2-diphenyl-1-picrylhydrazy scavenging, ferric reducing antioxidant power, 2,2-azino-bis[3-ethyl-benzthiazoline-6-sulfonic acid] radical-scavenging, superoxide-scavenging and lipid peroxidation inhibition activities. The water extract produced under 100C condition also showed the greatest gel hardness and gel strength (prepared by using 2% cassava starch). Thus, the extracted antioxidants from aerial tissues of M. procumbens Hemsl. could be considered for some commercial applications.

Publisher

Wiley

Type

journal article

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