Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction

Chul Gue Joo; Keun Ha Lee; Chung Park; Il Woo Joo; Tae Boo Choe; Bum Chun Lee

Journal of Industrial and Engineering Chemistry, Vol.18, No.2, 623-628, March, 2012

DOI10.1016/j.jiec.2011.11.106 Export Citation

Correlation of increased antioxidation with the phenolic compound and amino acids contents of Camellia sinensis leaf extracts following ultra high pressure extraction

Chul Gue Joo, Keun Ha Lee, Chung Park, Il Woo Joo¹, Tae Boo Choe², and Bum Chun Lee^{3, †}

R&D Center, Morechem Co., Ltd., 536, Sekyo-Dong, Pyongtaek-Si, Kyungki-Do 450-818, South Korea
¹Department of Family Medicine, Cheil General Hospital and Women’s Healthcare Center, College of Medicine, Kwandong University, Mookjung-Dong, Jung-Gu,Seoul 100-380, South Korea
²Department of Microbial Engineering, Konkuk University, Hwayang-Dong, Kwangjin-Gu, Seoul 143-701, South Korea
³Skin and Bio Research, Ellead Co., Ltd., 272-1, Seohyeon-Dong, Bundang-Gu, Seongnam-Si, Gyeonggi-Do 463-824, South Korea

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Antioxidants are indispensable for protecting skin cell membranes against oxidative injury caused by reactive oxygen species and other free radicals. Likewise, phenolic compounds are also important barriers to such oxidative injury. In this study, we examined the correlation between increased antioxidation and the contents of phenolic compounds and amino acids in Camellia sinensis leaf extracts obtained by ultra-high pressure extraction. Compared with extracts obtained by leaching and ultrasonic extraction, to evaluate whether this method can improve the pharmacologic effects of C. sinensis leaves. The ultra-high pressure (50 and 100 MPa) extracts had tremendous enhancement of their extraction yield, 1,1-diphenyl-2-picrylhydrazyl (free radical)-scavenging activity and superoxide anion radical scavenging activity, as well as the total phenolic, amino acid, and caffeine contents. The antioxidative effects were promoted not only by the phenolic compounds contents but also by other factors such as the amino acids content in the C. sinensis leaf extracts. These effects showed pressure-dependent increase with the enhanced phenolic compound and amino acid contents of the ultra high pressure extracts. Taken together, ultra high pressure extraction is a potentially useful method for the pharmaceutical, cosmetic, and food industries, because it improves the antioxidative effects of C. sinensis leaves.

Keywords:Camellia sinensis;Ultra high pressure extraction;Antioxidant;Phenolic compound;Amino acid

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[2] Lee BC, Lee SY, Lee HJ, Sim GS, Kim JH, Jin HK, Cho YH, Lee DH, Pyo HB, Choe TB, Moon DC, Yun YP, Hong JT, Arch. Pharm. Res., 30, 1293 (2007)

[3] Nijveldt RJ, Nood E, Hoom DEC, Boelens PG, Norren K, Leeuwen PAM, Am. J.Clin. Nutr., 74, 418 (2001)

[4] Middleton E, Kandaswami C, Theoharides TC, Pharmacol. Rev., 52, 673 (2000)

[5] Graham HN, Prev. Med., 21, 334 (1992)

[6] Elvira GM, Marco VRM, Sirima P, Brain Behav. Immun., 23, 721 (2009)

[7] Komes D, Dunja H, Ana B, Karin KG, Ivana V, Food Res. Int., 43, 167 (2010)

[8] Patras A, Brunton NP, Pieve SD, Butler F, Innovat. Food Sci. Emerg. Technol., 10, 308 (2009)

[9] Shouqin Z, Junjie Z, Changzhen W, J. Pharm., 273, 471 (2004)

[10] Zhang S, Chen R, Wu H, Wang C, J. Pharm. Biomed. Anal., 41, 57 (2006)

[11] Ane PS, Mogens BN, Jan B, Tetrahedron Lett., 44, 2979 (2003)

[12] Zsolt S, Farkas J, Tuboly E, Dalmadi I, Chemom. Intell. Lab. Syst., 82, 115 (2006)

[13] Kyoi D, Kitamura N, Tanaka H, Ueda A, Tanase S, Sakai T, J. Alloys Compd., 428, 268 (2007)

[14] Moon KI, Park HS, Lee KS, Mater. Sci. Eng., 323, 293 (2002)

[15] Xie M, Luo D, Xian X, Leng B, Chen C, Lu W, Fusion Eng. Des., 85, 964 (2010)

[16] Bennett PB, Demchenko I, Marquis RE, High Pressure Biology and Medicine, University of Rochester Press, New York, USA (1998)

[17] Prasad KN, Yang B, Shi J, Yu C, Zhao M, Xue S, Jiang Y, J. Pharm. Biomed. Anal., 51, 471 (2010)

[18] Jun X, J. Food Eng., 94, 105 (2009)

[19] Shouqin Z, Jun X, Changzheng W, J. Food Sci. Tech. Int., 11, 213 (2005)

[20] Prasad KN, Hao J, Shi J, Liu T, Li J, Wei X, Qiu S, Xue S, Jiang Y, Innovat. Food Sci.Emerg. Technol., 10, 413 (2009)

[21] Shouqin Z, Ruizhan C, Changzheng W, Food Eng., 79, 1 (2007)

[22] Khattak KF, Simpson TJ, Food Chem., 110, 967 (2008)

[23] Blois MS, Nature., 181, 1199 (1958)

[24] Furuno K, Akasako T, Sugihara N, Biol. Pharm. Bull., 25, 19 (2002)

[25] Singleton VL, Rossi JA, Am. J. Enol. Vitic., 16, 144 (1965)

[26] Schuster R, J. Chromatogr., 431B, 271 (1988)

[27] Ying Y, Ho JW, Chen ZY, Wang J, J. Liq. Chromatogr. Relat. Technol., 28, 727 (2005)

[28] Oliveira AC, Valentim IB, Silva CA, Bechara EJH, Barros MP, Mano CM, Goulart MOF, Food Chem., 115, 469 (2009)

[29] Orzen M, Demirel U, Kahraman A, Sci. Hortic., 119, 163 (2009)

[30] Meucci E, Mele MC, Amino Acids., 12, 373 (1997)

[31] Perez RA, Lglesias MT, Pueyo E, Gonzalez M, Lorenzo CD, J. Agric. Food Chem., 55, 360 (2007)

[32] Wu HC, Chen HM, Shiau CY, Food Res. Int., 36, 949 (2003)

[33] Vlasta B, Anna S, Andrej S, Food Chem., 114, 859 (2009)

[34] Hsieh MM, Chen SM, Talanta., 73, 326 (2007)

[35] Sugiyama T, Sadzuka Y, Cancer Lett., 212, 177 (2004)

[36] Haskell CF, Kennedy DO, Milne AL, Wesnes KA, Scholey AB, Biol. Psychol., 77, 113 (2008)

[37] Friedman M, Levin CE, Choi SH, Kozukue E, Kozukue N, J. Food Sci., 71, 328 (2006)