Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract

Abstract

Ulmus pumila L. bark underwent distilled water extraction under three temperature condition (4℃, room temperature, or 80℃) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE b* values were high in extracts prepared under high extraction temperature (80℃) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ≥450 mg GAE/g TP content and ≥80 mg CE/g tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The 4℃ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the 80℃ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under 4℃ and room temperature extraction conditions.

Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts

“…A similar result was found in this study; the AM, AT, and UP groups did not differ in tenderness attributes and juiciness compared to the control group (p>0.05). UP extract demonstrated specific flavor, sweetness, and bitter taste as assessed by trained panelists ( Cho et al, 2016 ). Consistent with the previous findings, this study found the SV breasts with UP extracts had better flavor and lower off-flavor intensities compared to SV breasts without herbal plant extract (p<0.05).…”

Populus tomentiglandulosa protects against amyloid-beta25-35-induced neuronal damage in SH-SY5Y cells

“…Therefore, Aβ 25-35 -induced SH-SY5Y cells were used as the AD cell model in the present study. P. tomentiglandulosa has been demonstrated that phenolic compounds such as catechin, caffeic acid, p-coumaric acid, chlorogenic acid, and gallic acid are the main components which exert various pharmacological effects [20]. Lee et al [21] reported that EtOH extract of P. tomentiglandulosa prevents the death of neurons, astrogliosis, and leakage for blood-brain barrier in gerbil hippocampus against ischemia-reperfusion injury.…”