Optimization of Subcritical Water Extraction of Rosmarinic Acid from Perilla (<i>Perilla frutescens</i> L.) Seed Meal and Its Antioxidant Activity

YAN Linlin; WANG Yanhui; ZHANG Jiachan; ZHENG Guangyao

doi:10.13386/j.issn1002-0306.2022080130

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 176-185. > DOI: 10.13386/j.issn1002-0306.2022080130

YAN Linlin, WANG Yanhui, ZHANG Jiachan, et al. Optimization of Subcritical Water Extraction of Rosmarinic Acid from Perilla (Perilla frutescens L.) Seed Meal and Its Antioxidant Activity[J]. Science and Technology of Food Industry, 2023, 44(17): 176−185. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080130.

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Optimization of Subcritical Water Extraction of Rosmarinic Acid from Perilla (Perilla frutescens L.) Seed Meal and Its Antioxidant Activity

1.
Institute of Chemical Industry of Forest Products, CAF, National Engineering Lab. for Biomass Chemical Utilization, Key Lab. of Chemical Engineering of Forest Products, National Forestry and Grassland Administration, Key Lab. of Biomass Energy and Material, Jiangsu Province, Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing 210042, China
2.
Beijing Key Lab. of Plant Resource Research and Development, Beijing Technology and Business University, Beijing 100048, China

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Received Date: August 14, 2022
Available Online: July 04, 2023

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Abstract

Abstract

Subcritical water extraction (SWE), a green and environmentally friendly extraction technology, was successfully used to extract rosmarinic acid from Perilla seed meal (PSM). Based on the results of single-factor experiments, three-factor and three-level of response surface methodology were used to optimize the extraction parameters of rosmarinic acid in PSM, including extraction temperature (140~180 ℃), extraction time (20~40 min) and solid-liquid ratio (1:30~1:50 g/mL). Meanwhile, the effects of SWE and several conventional extraction methods on the extraction yields of rosmarinic acid and their antioxidant activities (DPPH and ABTS free radical scavenging capacity) of PSM extracts were compared. The results showed that the optimized parameters were as follows: Extraction temperature 163 ℃, extraction time 30 min, and the ratio of solid to liquid 1:41 g/mL. Under these conditions, the extraction yield of rosmarinic acid was 4.91±0.16 mg/g dw, and the free radicals scavenging capacities of DPPH and ABTS were 10.62 and 13.46 mgV_C/g dw, respectively, which were significantly higher than those of several conventional extraction methods. In addition, scanning electron microscope (SEM) showed that the structure of the PSM residues became looser after SWE, which could benefit the extraction of rosmarinic acid.
- subcritical water extraction,
- Perilla seed meal,
- rosmarinic acid,
- response surface methodology,
- antioxidant activities

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2.	古丽米热·祖努纳，孟新涛，叶朵朵，付慧鑫，乔雪，乔雅洁，张婷. 不同储藏温度下鲜羊肉品质及风味的变化. 现代食品科技. 2025(03): 203-221 .
3.	乔雪，乔雅洁，付慧鑫，孟新涛，张婷. 低压静电场辅助解冻对牛肉品质的影响. 食品工业科技. 2024(17): 48-56 . 本站查看
4.	杨秉坤，剧柠，丁雨红，郭蓉，龚绵红. 沙棘酸奶挥发性风味物质的GC-IMS表征. 食品工业科技. 2023(13): 308-315 . 本站查看
5.	张凡，张宇帆，苏心悦，徐文雅，安焕炯，马倩云，孙剑锋，王颉，王文秀. 基于顶空气相离子迁移谱的干腐病马铃薯挥发性成分分析. 食品科学. 2022(06): 317-323 .
6.	王福成，米思，李劲松，王雨行，王向红. 基于气相色谱-离子迁移谱技术分析不同包装条件对黄瓜风味的影响. 食品工业科技. 2022(08): 296-304 . 本站查看
7.	马姗，于文龙，焦英帅，刘卫华，王向红. 不同减菌处理对凡纳对虾贮藏期间品质的影响. 食品科技. 2022(03): 116-124 .