Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull

  • Hsiao-Wen Huang
  • Ming-Ching Cheng
  • Bang-Yuan Chen
  • Chung-Yi WangEmail author
Original Article


The hulls of Djulis (Chenopodium formosanum) are a type of agricultural waste. Using 70% ethanol as the extraction solvent, this study compared the extraction yields of high-pressure-assisted extraction (HPE) and conventional oscillation extraction (CE) for Djulis hulls (DH). The total phenolic and flavonoid contents, and antioxidant, anti-inflammatory and anti-tyrosinase activities were also compared. Our findings indicated that 600 MPa/5 min of HPE resulted in higher total phenolic (567–642 mg GAE/g) and flavonoid (47.2–57.2 mg QU/g) concentrations; gallic acid (44.5–53.2 μg/g) and rutin (26.8–34.2 μg/g) were the main phenolic and flavonoid compounds. When the extraction pressure was greater than 450 MPa, HPE extracts showed stronger antioxidant capacity and anti-tyrosinase activity than CE extracts. In a LPS-induced RAW 264.7 cell model of inflammation, HPE extracts had significant inhibitory effects on the cumulative concentrations of nitric oxide and prostaglandin E2. These results indicate that HPE had a better extraction yield, and required a shorter time for the extraction of functional ingredients from DH. Hence, DH could be a potential source for natural antioxidants for the food and biotechnology industries.


High pressure extraction Djulis hull Antityrosinase Antioxidant Anti-inflammatory 



This research work was supported by the Ministry of Science and Technology, MOST 107-2221-E-002-110-MY2, Taiwan, Republic of China.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Hsiao-Wen Huang
    • 1
  • Ming-Ching Cheng
    • 2
  • Bang-Yuan Chen
    • 3
  • Chung-Yi Wang
    • 4
    Email author
  1. 1.Department of Animal Science and TechnologyNational Taiwan UniversityTaipeiTaiwan
  2. 2.Department of Health FoodChung Chou University of Science and TechnologyYuanlinTaiwan
  3. 3.Department of Food ScienceFu Jen Catholic UniversityTaipeiTaiwan
  4. 4.Department of BiotechnologyNational Formosa UniversityHuweiTaiwan

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