Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/34050
標題: Extraction of antioxidative compounds from wine lees using supercritical fluids and associated anti-tyrosinase activity
作者: Wu, J.J.
張傑明
Lin, J.C.
Wang, C.H.
Jong, T.T.
Yang, H.L.
Hsu, S.L.
Chang, C.M.J.
鍾婷婷
關鍵字: Supercritical fluids extraction
Wine lees
Polyphenols
Antioxidation
Tyrosinase
Melanin
carbon-dioxide extraction
mushroom tyrosinase
sake lees
melanoma-cells
l-dopa
polyphenols
flavonoids
inhibitors
ethanol
melanogenesis
期刊/報告no:: Journal of Supercritical Fluids, Volume 50, Issue 1, Page(s) 33-41.
摘要: This study examines a co-solvent-modified supercritical carbon dioxide (m-SC-CO(2)) extraction of polyphenols from rice wine lees. Chemical antioxidative activity, inhibitive melanoma tyrosinase and melanin that had been treated by the extracts were studied. Experimental results indicate that the Soxhlet 95% ethanol extract was effective in alpha,alpha-diphenyl-beta-picryl-hydrazyl (DPPH) radical scavenging (86%), ferrous ion chelating (91%), reducing ability (1.877 optical density value; OD) and tyrosinase inhibition (57%). Among the m-SC-CO(2) extracts, the best antioxidative capacity was DPPH radical scavenging (31%), ferrous ion chelating (74%) and reducing ability (0.2373 CD). The amount of polyphenols in the extracts increased with the addition of ethanol in the m-SC-CO(2) extraction, enhancing the antioxidative activity and tyrosinase inhibition in cells tests. The tyrosinase inhibition in an agar-plate that was treated by mSC-CO(2) extract is more effective than that of Soxhlet 95% ethanol extract, indicating that the polyphenols contents in the extracts are important in the suppression of tyrosinase and melanin. (C) 2009 Elsevier B.V. All rights reserved.
URI: http://hdl.handle.net/11455/34050
ISSN: 0896-8446
文章連結: http://dx.doi.org/10.1016/j.supflu.2009.04.010
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