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Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit

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Abstract

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73–96.69, 15.93–31.88, and 3.06–6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 °C) than AA was (30 °C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 °C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.

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Acknowledgements

This research was supported by Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2010-0020141).

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Authors and Affiliations

  1. Department of Forest Products and Technology, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, 500-757, Republic of Korea

    Min Um & Jae-Won Lee

  2. Department of Horticulture, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, 500-757, Republic of Korea

    Tae-Ho Han

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  1. Min Um
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Correspondence to Jae-Won Lee.

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Um, M., Han, TH. & Lee, JW. Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit. Food Sci Biotechnol 27, 375–382 (2018). https://doi.org/10.1007/s10068-017-0247-3

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  • DOI: https://doi.org/10.1007/s10068-017-0247-3

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