EFFECT OF PRESSURE LIQUID EXTRACTION AND ULTRASONIC IRRADIATION FREQUENCY ON INULIN, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN BURDOCK (Arctium lappa L.) ROOTS
Nadezhda Petkova
Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv, Bulgariahttps://orcid.org/0000-0002-5870-9157
Ivan Ivanov
Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv,Dasha Mihaylova
Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., Plovdiv, BulgariaAnna Lante
Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE, University of Padova, Viale Università 16, Agripolis, ItalyAbstract
Burdock (Arctium lappa L.) roots are traditionally used in folk medicine as diuretic and curing rheumatism, gastritis, gout, throat pain, arthritis and rashes. These pharmacological properties are due to many bioactive compounds such as flavonoids and fructooligosaccharides. Nowadays, the the application of “green” methods for extraction of natural compounds gains more and more attention. The object of the current research was to determine inulin and sugars content, phenolic content and antioxidant potential in 70% ethanol and water extracts obtained by two “green“ extraction methods, namely pressure-liquid extraction and ultrasound-assisted techniques. The content of total fructans, as well as inulin and sugars were analyzed by spectrophotometric resorcinol-thiourea method and high-performance liquid chromatography with refractive index detection. Total phenols and flavonoids were determined by Folin-Chiocalteu and Al(NO3)3 reagents. Antioxidant activity was evaluated by four reliable methods (DPPH, ABTS, FRAP and CUPRAC). The established inulin content varied from 0.27 to 4.0 g/100 g dw in prevalence of the ultrasound-assisted extract obtained with water. Additionally, the established phenolic compounds content (from 10.35 to 18.16 mg gallic acid equivalent (GAE)/g dw) and antioxidant activities demonstrated the burdock roots as potential source phytonutrients with health beneficial properties.
Keywords:
burdock roots, inulin, antioxidant, “green” extraction techniquesReferences
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Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv, Bulgaria https://orcid.org/0000-0002-5870-9157
Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritza Blvd., Plovdiv,
Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., Plovdiv, Bulgaria
Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE, University of Padova, Viale Università 16, Agripolis, Italy
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