title: Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis.
abstract: Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging from 100 to 220°C at 20 min and at various reaction times ranging from 10 to 50 min at 160°C. Caffeic acid, p-coumaric acid, ferulic acid, and gentisic acid were the major phenolic compounds in the hydrolysate of pumpkin leaves. All phenolic compounds except gentisic acid showed the highest yield at 160°C, but gentisic acid showed the highest yield at 180°C. The cumulative amount of individual phenolic compounds gradually increased by 48.1, 52.2, and 78.4 μg/g dry matter at 100°C, 120°C, and 140°C, respectively, and then greatly increased by 1,477.1 μg/g dry matter at 160°C. The yields of caffeic acid and ferulic acid showed peaks at 20 min, while those of cinnamic acid, p-coumaric acid, p-hydroxybenzoic acid, and procatechuic acid showed peaks at 30 min. Antioxidant activities such as 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power values gradually increased with hydrolysis temperature and ranged from 6.77 to 12.42 mg ascorbic acid equivalents/g dry matter and from 4.25 to 8.92 mmol Fe(2+)/100 g dry matter, respectively. Color L* and b* values gradually decreased as hydrolysis temperature increased from 100°C to 140°C. At high temperatures (160°C to 220°C), L* and b* values decreased suddenly. The a* value peaked at 160°C and then decreased as temperature increased from 160°C to 220°C. These results suggest that SWH of pumpkin leaves was strongly influenced by hydrolysis temperature and may enhanced the production of phenolic compounds and antioxidant activities.
authors.affiliation: Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 63243, Korea.
authors.forename: Jeong-Yeon
authors.initials: JY
authors.lastname: Ko
authors.affiliation: Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 63243, Korea.
authors.forename: Mi-Ok
authors.initials: MO
authors.lastname: Ko
authors.affiliation: Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 63243, Korea.
authors.forename: Dong-Shin
authors.initials: DS
authors.lastname: Kim
authors.affiliation: Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea; Jeju Wellbeing Vegetables RIS System, Jeju National University, Jeju 63243, Korea.
authors.forename: Sang-Bin
authors.initials: SB
authors.lastname: Lim
keywords: antioxidant activity; phenolic compounds; pumpkin leaves; subcritical water hydrolysis