Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
Prodelphinidin in Hot Water Extract of Bayberry Leaves (Myrica rubra Sieb. et Zucc.) and Its Antioxidant Activity: Influence of Infusion Conditions
Haihua YangJinjie ZhangXingqian YeTianli YueYahong Yuan
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Volume 22 (2016) Issue 6 Pages 829-840

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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.

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© 2016 by Japanese Society for Food Science and Technology
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