{"title":"Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Roots (Armoracia rusticana)","authors":"Lolita Tomsone, Zanda Kruma, Ruta Galoburda","volume":64,"journal":"International Journal of Agricultural and Biosystems Engineering","pagesStart":236,"pagesEnd":242,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/8584","abstract":"
Horseradish (Armoracia rusticana) is a perennial herb belonging to the Brassicaceae family and contains biologically active substances. The aim of the current research was to determine best method for extraction of phenolic compounds from horseradish roots showing high antiradical activity. Three genotypes (No. 105; No. 106 and variety ‘Turku’) of horseradish roots were extracted with eight different solvents: n-hexane, ethyl acetate, diethyl ether, 2-propanol, acetone, ethanol (95%), ethanol \/ water \/ acetic acid (80\/20\/1 v\/v\/v) and ethanol \/ water (80\/20 by volume) using two extraction methods (conventional and Soxhlet). As the best solvents ethanol and ethanol \/ water solutions can be chosen. Although in Soxhlet extracts TPC was higher, scavenging activity of DPPH\u02d9 radicals did not increase. It can be concluded that using Soxhlet extraction method more compounds that are not effective antioxidants.<\/p>\r\n","references":"[1] M. Naczk, F. Shahidi, \"Phenolic in cereals, fruit and vegetables:\r\nOccurrence, extraction and analysis\", Journal of Pharmaceutical and\r\nBiomedical Analysis, 2006. pp. 1523-1542.\r\n[2] Z. Rappoport, \"The Chemistry of Phenols\", Wiley-Interscience, vol. 2,\r\n2003, 1667 p.\r\n[3] F. Daayf, V. Lattanzio, \"Recent Advances in Polyohenol Research [1\r\ned.]\" Wiley-Blackwell, 2008, 437 p.\r\n[4] F. Shahidi, P.K.J.P.D. Wanasundara, \"Phenolic antioxidants. CRC\",\r\nCritical reviews in Food Science and Nutrition, 1992, pp. 67-103.\r\n[5] H. Tapeiro, K. D. ew, Ba G. Nguyen, G. Mathe. Polyphenols, \"Do they\r\nplay a role in the prevention of human pathologies?\", Biomedicine and\r\nPharmacotherapy, 2002, vol. 56, pp. 200-207.\r\n[6] F. Shahidi, M. Naczk, \"Phenolics in food and nutraceuticals\", CRC\r\nPress, Boca Raton, 2004, 403 p.\r\n[7] Food and Drug Administration, 2008 Food and Drug Administration.\r\n(2008). Everything added to food in the United States (EAFUS).\r\n