Acta Alimentaria
Volume/Issue:
Volume 46: Issue 2
Chemical and antioxidant properties of functional compounds extracted from Siraitia grosvenorii by subcritical water
Authors:
H. Xu Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 112, No.17 Qinghua East Road, Haidian District, 100083, P.R. China

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M. Xu Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 112, No.17 Qinghua East Road, Haidian District, 100083, P.R. China

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F. Yuan Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 112, No.17 Qinghua East Road, Haidian District, 100083, P.R. China

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Y. Gao Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 112, No.17 Qinghua East Road, Haidian District, 100083, P.R. China

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Pages:
162–171
Online Publication Date:
Jun 2017
Publication Date:
01 Jun 2017
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/066.2016.0006
Keywords:
subcritical water extraction; mogrosides; phenols; antioxidant capacity
Restricted access

Extracts from lo-han-kuo (Siraitia grosvenorii) are of high sweetness and low calories, and they have been widely used as a natural sweetener to reduce the risk of obesity and diabetes. In the current study, lo-han-kuo extracts were extracted using subcritical water under different operation condition. The study revealed that the optimal extracting parameters were: extraction time of 20 min, extraction temperature of 140 °C, and the addition of 15% ethanol. Antioxidant activity, contents of total flavonoids, and total phenolic compounds of lo-han-kuo extracts were also investigated. A mathematical model was established to describe the relationship between antioxidant capacity and content of bioactive components in lo-han-kuo extract, and it was found that antioxidant capacity of the extracts was mainly attributed to the yields of total mogrosides (P<0.05).

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András SALGÓ

Co-ordinating Editor(s): 

Marianna TÓTH-MARKUS

Co-editor(s): 

Anna HALÁSZ

Editorial Board

  • László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
  • Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
  • József BARANYI (Institute of Food Research, Norwich, UK)
  • Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
  • Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
  • György BIRÓ (Budapest, Hungary)
  • Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
  • Francesco CAPOZZI (University of Bologna, Bologna, Italy)
  • Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zsuzsanna CSERHALMI (Budapest, Hungary)
  • Marco DALLA ROSA (University of Bologna, Bologna, Italy)
  • István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
  • Mária DOBOZI KING (Texas A&M University, Texas, USA)
  • Muying DU (Southwest University in Chongqing, Chongqing, China)
  • Sedef Nehir EL (Ege University, Izmir, Turkey)
  • Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
  • Éva GELENCSÉR (Budapest, Hungary)
  • Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • Jovica HARDI (University of Osijek, Osijek, Croatia)
  • Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
  • Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
  • Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
  • Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
  • Katia LIBURDI (Tuscia University, Viterbo, Italy
  • Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
  • Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
  • Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
  • Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
  • Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
  • Perry NG (Michigan State University,  Michigan, USA)
  • Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
  • Laura NYSTRÖM (ETH Zürich, Switzerland)
  • Lola PEREZ (University of Cordoba, Cordoba, Spain)
  • Vieno PIIRONEN (University of Helsinki, Finland)
  • Alessandra PINO (University of Catania, Catania, Italy)
  • Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
  • Katharina SCHERF (Technical University, Munich, Germany)
  • Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
  • Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
  • András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
  • Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
  • Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
  • László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
  • Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
  • Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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