Effect of hot water extraction on composition and antioxidant activity of prodelphinidins (PDs) from two cultivar bayberry leaves (Biqi and Dongkui) were studied. Composition of PDs were analyzed by NPHPLC-DAD/UV-ESIMS. Dimers to tetramers were separated and each polymers consisted of more than one compounds. Oligomer contents in Biqi extract were considerable, just like high polymers in Dongkui extract. Most dimers (∼4 mg/g) and trimers (∼2.2 mg/g) of Biqi was extracted at 75°C while most tetramers (∼1.7 mg/g) and other polymers (∼11 mg/g) was extracted at 100°C. The highest content of dimers (∼4 mg/g) in Dongkui existed at 50°C. Other polymers showed highest content nearly at 100°C. Antioxidant results (DPPH and FRAP) proved that hot water extract possessed antioxidant activity. In a word, composition of PDs were affected by hot water extraction. Proper extraction condition and materials should be chosen according to your purpose.
2016 by Japanese Society for Food Science and Technology