Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Roots (Armoracia rusticana)
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˙ radicals did not increase. It can be concluded that using Soxhlet extraction method more compounds that are not effective antioxidants.
[1] M. Naczk, F. Shahidi, "Phenolic in cereals, fruit and vegetables:
Occurrence, extraction and analysis", Journal of Pharmaceutical and
Biomedical Analysis, 2006. pp. 1523-1542.
[2] Z. Rappoport, "The Chemistry of Phenols", Wiley-Interscience, vol. 2,
2003, 1667 p.
[3] F. Daayf, V. Lattanzio, "Recent Advances in Polyohenol Research [1
ed.]" Wiley-Blackwell, 2008, 437 p.
[4] F. Shahidi, P.K.J.P.D. Wanasundara, "Phenolic antioxidants. CRC",
Critical reviews in Food Science and Nutrition, 1992, pp. 67-103.
[5] H. Tapeiro, K. D. ew, Ba G. Nguyen, G. Mathe. Polyphenols, "Do they
play a role in the prevention of human pathologies?", Biomedicine and
Pharmacotherapy, 2002, vol. 56, pp. 200-207.
[6] F. Shahidi, M. Naczk, "Phenolics in food and nutraceuticals", CRC
Press, Boca Raton, 2004, 403 p.
[7] Food and Drug Administration, 2008 Food and Drug Administration.
(2008). Everything added to food in the United States (EAFUS).
<http://www.fda.gov/Food/FoodIngredientsPackaging/ucm115326.htm>
[8] N. C. Veitch, “Horseradish peroxidase: a modern view of a classic
enzyme”, Phytochemistry, 2004, Vol. 65, Issue 3, pp. 249-259.
[9] G. Mazza, “Volatiles in distillates of fresh, dehydrated and freeze dried
horseradish”, Canadian Institute of Food Science and Technology
Journal, 17 (1984), pp. 18–23.
[10] Y.S. Velioglu, G. Mazza, L. Gao and B.D. Oomah, “Antioxidant
activity and total phenolics in selected fruits, vegetables, and grain
products”, Journal of Agricultural and Food Chemistry, 1998, vol. 46,
pp. 4113–4117.
[11] I.- S. Shina, J.-S. Hana, K.-D. Choia, D.-H. Chunga, G.P. Choib,
J.Ahnc, “Effect of isothiocyanates from horseradish (Armoracia
rusticana) on the quality and shelf life of tofu ”, Food Control, 2010,
Vol. 21, Issue 8, pp. 1081-1086
[12] D. Grigonisa, P.R. Venskutonisa, B. Sivikb, M. Sandahlb,
C. S. Eskilssonc, “Comparison of different extraction techniques for
isolation of antioxidants from sweet grass (Hierochloë odorata)”, The
Journal of Supercritical Fluids, 2005, Vol. 33, Issue 3, pp. 223-233
[13] J. A. Michiels, C. Kevers, J. Pincemail, J. O. Defraigne, J. Dommes,
“Extraction conditions can greatly influence antioxidant capacity assays
in plant food matrices”, Food Chemistry, 2012, Vol. 130, Issue 4, pp.
986-993.
[14] K. Zhou, L. Yu, “Effects of extraction solvent on wheat bran antioxidant
activity estimation”, LWT - Food Science and Technology, 2004, Vol.
37, Issue 7, pp. 717-721
[15] G Spigno, L. Tramelli, D. M. De Faveri, “Effects of extraction time,
temperature and solvent on concentration and antioxidant activity of
grape marc phenolics”, Journal of Food Engineering, 2007, Vol. 81,
Issue 1, pp. 200-208.
[16] N. E. Durling, Owen J. Catchpole, John B. Grey, Rosemary F. Webby,
Kevin A. Mitchell, L. Yeap Foo, Nigel B. Perry, “Extraction of
phenolics and essential oil from dried sage (Salvia officinalis) using
ethanol–water mixtures”, Food Chemistry, 2007, Vol. 101, Issue 4, pp
1417-1424.
[17] M. Alothman, B. Rajeev, A.A. Karim, “Antioxidant capacity and
phenolic content of selected tropical fruits from Malaysia, extracted
with different solvents”, Food Chemistry, 2009, Vol. 115, Issue 3, pp.
785-788.
[18] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos,” Analysis of total
phenols and other oxidation substrates and antioxidants by means of
Folin-Ciocalteu reagent.”, Methods in Enzymology, 1999, vol. 29, pp.
152–178.
[19]L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson, S. Haley, “Antioxidant
properties of bran extracts from Akron wheat grown at different
locations”, Journal of Agriculture and Food Chemistry, 2003, vol. 51,
pp. 1566-1570.
[20]H. Zhao, W. Fan, J. Dong, J. Lu, J. Chen, L. Shan, Y. Lin, W. Kong,
“Evaluation of antioxidant activities and total phenolic contents of
typical malting barley varieties”, Food Chemistry, 2008, vol. 107, pp.
296–304.
[21] F. Biglari, F. Abbas , M. AlKarkhi, M.E. Azhar, “Antioxidant activity
and phenolic content of various date palm (Phoenix dactylifera) fruits
from Iran” Food Chemistry, 2008, Vol. 107, Issue 4, pp. 1636-1641.
[22] F. Balestra , E. Cocci, G.G. Pinnavaia, S. Romani, “Evaluation of
antioxidant, rheological and sensorial properties of wheat flour dough
and bread containing ginger powder” LWT - Food Science and
Technology, 2011, Vol. 44, Issue 3, pp. 700-705.
[23] M. Škerget, P. Kotnik, M. Hadolin, A. Rižner Hraš, M. Simonič, Ž.
Knez, “Phenols, proanthocyanidins, flavones and flavonols in some
plant materials and their antioxidant activities”, Food Chemistry, 2005,
vol. 89, pp. 191-198.
[24] L. Meot-Duros, Gaëtan Le Floch, Christian Magné, “Radical
scavenging, antioxidant and antimicrobial activities of halophytic
species ”, Journal of Ethnopharmacology, 2008, Volume 116, Issue 2,
pp. 258-262.
[25] B. Kong, Huiyun Zhang, Youling L. Xiong “Antioxidant activity of
spice extracts in a liposome system and in cooked pork patties and the
possible mode of action”, Meat Science, 2010, Vol. 85, Issue 4, pp. 772-
778.[26] A. Djeridane, M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker, N.
Vidal, “Antioxidant activity of some algerian medicinal plants extracts
containing phenolic compounds”, Food Chemistry, 2006, Vol. 97, Issue
4, pp. 654-660.
[27] E. Tsantili, K. Konstantinidis, M.V. Christopoulos, P.A. Roussos,
“Total phenolics and flavonoids and total antioxidant capacity in
pistachio (Pistachia vera L.) nuts in relation to cultivars and storage
conditions”, Scientia Horticulturae, 2011, Vol. 129, Issue 4, pp. 694-
701.
[28] N. Nićiforović, V. Mihailović, P. Mašković, S. Solujić, A. Stojković,
D. Pavlović Muratspahić, “Antioxidant activity of selected plant
species; potential new sources of natural antioxidants”, Food and
Chemical Toxicology, 2010, Vol. 48, Issue 11, pp. 3125-3130.
[29] A. B. Hsouna, M. Saoudi, M. Trigui, K. Jamoussi, T. Boudawara,
S. Jaoua, A. El Feki “Characterization of bioactive compounds and
ameliorative effects of Ceratonia siliqua leaf extract against CCl4
induced hepatic oxidative damage and renal failure in rats”, Food and
Chemical Toxicology, 2011, Vol. 49, Issue 12, pp. 3183-3191.
[30] Y. Lu, L. Yeap Foo “The polyphenol constituents of grape pomace”,
Food Chemistry, 1999, Vol. 65, Issue 1, pp. 1-8.
[31] A. Luximon-Ramma, B. Theeshan, A. Crozier, V. Zbarsky, P. Krishna,
T. David, I. Okezie, “Characterization of the antioxidant functions of
flavonoids and proanthocyanidins in Mauritian black teas ”, Food
Research International, 2005, Vol. 38, Issue 4, pp. 357-367.
[32] Shi-Gang Sun Reply to the “Comments on the paper by M.-S. Zheng
and S.-G. Sun entitled ‘In situ FTIR spectroscopic studies of CO
adsorption on electrodes with nanometer-scale thin films of ruthenium
in sulfuric acid solutions’ by C. Pecharromán, A. Cuesta and C.
Gutiérrez” Journal of Electroanalytical Chemistry, 2002, Volume 529,
Issue 2, pp. 155-158.
[33] S.C. Liu, Jau-Tien Lin, Chin-Kun Wang, Hsin-Yi Chen, Deng-Jye Yang
“Antioxidant properties of various solvent extracts from lychee (Litchi
chinenesis Sonn.) flowers”, Food Chemistry, 2009, Vol. 114, Issue 2,
pp. 577-581.
[34] J. Santas, R. Carbó, M.H. Gordon, M.P. Almajano, “Comparison of the
antioxidant activity of two Spanish onion varieties” Food Chemistry,
2009, Vol. 107, Issue 3, pp. 1210-1216.
[35] M. Dvorakova, M.M.Moreira, P. Dostalek, Z. Skulilova, L.F. Guido,
A.A. Barros, “Characterization of monomeric and oligomeric flavan-3-
ols from barley and malt by liquid chromatography–ultraviolet
detection–electrospray ionization mass spectrometry ”, Journal of
Chromatography A, 2008, Vol. 1189, Issues 1-2, pp. 398-405.
[36] A. López, M. Rico, A. Rivero, M. Suárez de Tangil, “The effects of
solvents on the phenolic contents and antioxidant activity of
Stypocaulon scoparium algae extracts”, Food Chemistry, 2011, vol.125,
Issue 3, pp. 1104-1109.
[37] C. Hung Lee, L. Yang, J. Ze Xu, S. Ying, V. Yeung, Y. Huang, Z.Y.
Chen, “Relative antioxidant activity of soybean isoflavones and their
glycosides ”, Food Chemistry, 2005, Volume 90, Issue 4, pp. 735-741.
[38] J. Kubola, Sirithon Siriamornpun “Phenolic contents and antioxidant
activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit
fraction extracts in vitro” Food Chemistry, 2008, Vol. 110, Issue 4, pp.
881-890.
[39] K. Nagendra Prasad, B. Yang, S. Yang, Y. Chen, M. Zhao, M. Ashraf,
Y. Jiang, “Identification of phenolic compounds and appraisal of
antioxidant and antityrosinase activities from litchi (Litchi sinensis
Sonn.) seeds” Food Chemistry, 2009,Volume 116, Issue 1, pp. 1-7.
[1] M. Naczk, F. Shahidi, "Phenolic in cereals, fruit and vegetables:
Occurrence, extraction and analysis", Journal of Pharmaceutical and
Biomedical Analysis, 2006. pp. 1523-1542.
[2] Z. Rappoport, "The Chemistry of Phenols", Wiley-Interscience, vol. 2,
2003, 1667 p.
[3] F. Daayf, V. Lattanzio, "Recent Advances in Polyohenol Research [1
ed.]" Wiley-Blackwell, 2008, 437 p.
[4] F. Shahidi, P.K.J.P.D. Wanasundara, "Phenolic antioxidants. CRC",
Critical reviews in Food Science and Nutrition, 1992, pp. 67-103.
[5] H. Tapeiro, K. D. ew, Ba G. Nguyen, G. Mathe. Polyphenols, "Do they
play a role in the prevention of human pathologies?", Biomedicine and
Pharmacotherapy, 2002, vol. 56, pp. 200-207.
[6] F. Shahidi, M. Naczk, "Phenolics in food and nutraceuticals", CRC
Press, Boca Raton, 2004, 403 p.
[7] Food and Drug Administration, 2008 Food and Drug Administration.
(2008). Everything added to food in the United States (EAFUS).
<http://www.fda.gov/Food/FoodIngredientsPackaging/ucm115326.htm>
[8] N. C. Veitch, “Horseradish peroxidase: a modern view of a classic
enzyme”, Phytochemistry, 2004, Vol. 65, Issue 3, pp. 249-259.
[9] G. Mazza, “Volatiles in distillates of fresh, dehydrated and freeze dried
horseradish”, Canadian Institute of Food Science and Technology
Journal, 17 (1984), pp. 18–23.
[10] Y.S. Velioglu, G. Mazza, L. Gao and B.D. Oomah, “Antioxidant
activity and total phenolics in selected fruits, vegetables, and grain
products”, Journal of Agricultural and Food Chemistry, 1998, vol. 46,
pp. 4113–4117.
[11] I.- S. Shina, J.-S. Hana, K.-D. Choia, D.-H. Chunga, G.P. Choib,
J.Ahnc, “Effect of isothiocyanates from horseradish (Armoracia
rusticana) on the quality and shelf life of tofu ”, Food Control, 2010,
Vol. 21, Issue 8, pp. 1081-1086
[12] D. Grigonisa, P.R. Venskutonisa, B. Sivikb, M. Sandahlb,
C. S. Eskilssonc, “Comparison of different extraction techniques for
isolation of antioxidants from sweet grass (Hierochloë odorata)”, The
Journal of Supercritical Fluids, 2005, Vol. 33, Issue 3, pp. 223-233
[13] J. A. Michiels, C. Kevers, J. Pincemail, J. O. Defraigne, J. Dommes,
“Extraction conditions can greatly influence antioxidant capacity assays
in plant food matrices”, Food Chemistry, 2012, Vol. 130, Issue 4, pp.
986-993.
[14] K. Zhou, L. Yu, “Effects of extraction solvent on wheat bran antioxidant
activity estimation”, LWT - Food Science and Technology, 2004, Vol.
37, Issue 7, pp. 717-721
[15] G Spigno, L. Tramelli, D. M. De Faveri, “Effects of extraction time,
temperature and solvent on concentration and antioxidant activity of
grape marc phenolics”, Journal of Food Engineering, 2007, Vol. 81,
Issue 1, pp. 200-208.
[16] N. E. Durling, Owen J. Catchpole, John B. Grey, Rosemary F. Webby,
Kevin A. Mitchell, L. Yeap Foo, Nigel B. Perry, “Extraction of
phenolics and essential oil from dried sage (Salvia officinalis) using
ethanol–water mixtures”, Food Chemistry, 2007, Vol. 101, Issue 4, pp
1417-1424.
[17] M. Alothman, B. Rajeev, A.A. Karim, “Antioxidant capacity and
phenolic content of selected tropical fruits from Malaysia, extracted
with different solvents”, Food Chemistry, 2009, Vol. 115, Issue 3, pp.
785-788.
[18] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos,” Analysis of total
phenols and other oxidation substrates and antioxidants by means of
Folin-Ciocalteu reagent.”, Methods in Enzymology, 1999, vol. 29, pp.
152–178.
[19]L. Yu, S. Haley, J. Perret, M. Harris, J. Wilson, S. Haley, “Antioxidant
properties of bran extracts from Akron wheat grown at different
locations”, Journal of Agriculture and Food Chemistry, 2003, vol. 51,
pp. 1566-1570.
[20]H. Zhao, W. Fan, J. Dong, J. Lu, J. Chen, L. Shan, Y. Lin, W. Kong,
“Evaluation of antioxidant activities and total phenolic contents of
typical malting barley varieties”, Food Chemistry, 2008, vol. 107, pp.
296–304.
[21] F. Biglari, F. Abbas , M. AlKarkhi, M.E. Azhar, “Antioxidant activity
and phenolic content of various date palm (Phoenix dactylifera) fruits
from Iran” Food Chemistry, 2008, Vol. 107, Issue 4, pp. 1636-1641.
[22] F. Balestra , E. Cocci, G.G. Pinnavaia, S. Romani, “Evaluation of
antioxidant, rheological and sensorial properties of wheat flour dough
and bread containing ginger powder” LWT - Food Science and
Technology, 2011, Vol. 44, Issue 3, pp. 700-705.
[23] M. Škerget, P. Kotnik, M. Hadolin, A. Rižner Hraš, M. Simonič, Ž.
Knez, “Phenols, proanthocyanidins, flavones and flavonols in some
plant materials and their antioxidant activities”, Food Chemistry, 2005,
vol. 89, pp. 191-198.
[24] L. Meot-Duros, Gaëtan Le Floch, Christian Magné, “Radical
scavenging, antioxidant and antimicrobial activities of halophytic
species ”, Journal of Ethnopharmacology, 2008, Volume 116, Issue 2,
pp. 258-262.
[25] B. Kong, Huiyun Zhang, Youling L. Xiong “Antioxidant activity of
spice extracts in a liposome system and in cooked pork patties and the
possible mode of action”, Meat Science, 2010, Vol. 85, Issue 4, pp. 772-
778.[26] A. Djeridane, M. Yousfi, B. Nadjemi, D. Boutassouna, P. Stocker, N.
Vidal, “Antioxidant activity of some algerian medicinal plants extracts
containing phenolic compounds”, Food Chemistry, 2006, Vol. 97, Issue
4, pp. 654-660.
[27] E. Tsantili, K. Konstantinidis, M.V. Christopoulos, P.A. Roussos,
“Total phenolics and flavonoids and total antioxidant capacity in
pistachio (Pistachia vera L.) nuts in relation to cultivars and storage
conditions”, Scientia Horticulturae, 2011, Vol. 129, Issue 4, pp. 694-
701.
[28] N. Nićiforović, V. Mihailović, P. Mašković, S. Solujić, A. Stojković,
D. Pavlović Muratspahić, “Antioxidant activity of selected plant
species; potential new sources of natural antioxidants”, Food and
Chemical Toxicology, 2010, Vol. 48, Issue 11, pp. 3125-3130.
[29] A. B. Hsouna, M. Saoudi, M. Trigui, K. Jamoussi, T. Boudawara,
S. Jaoua, A. El Feki “Characterization of bioactive compounds and
ameliorative effects of Ceratonia siliqua leaf extract against CCl4
induced hepatic oxidative damage and renal failure in rats”, Food and
Chemical Toxicology, 2011, Vol. 49, Issue 12, pp. 3183-3191.
[30] Y. Lu, L. Yeap Foo “The polyphenol constituents of grape pomace”,
Food Chemistry, 1999, Vol. 65, Issue 1, pp. 1-8.
[31] A. Luximon-Ramma, B. Theeshan, A. Crozier, V. Zbarsky, P. Krishna,
T. David, I. Okezie, “Characterization of the antioxidant functions of
flavonoids and proanthocyanidins in Mauritian black teas ”, Food
Research International, 2005, Vol. 38, Issue 4, pp. 357-367.
[32] Shi-Gang Sun Reply to the “Comments on the paper by M.-S. Zheng
and S.-G. Sun entitled ‘In situ FTIR spectroscopic studies of CO
adsorption on electrodes with nanometer-scale thin films of ruthenium
in sulfuric acid solutions’ by C. Pecharromán, A. Cuesta and C.
Gutiérrez” Journal of Electroanalytical Chemistry, 2002, Volume 529,
Issue 2, pp. 155-158.
[33] S.C. Liu, Jau-Tien Lin, Chin-Kun Wang, Hsin-Yi Chen, Deng-Jye Yang
“Antioxidant properties of various solvent extracts from lychee (Litchi
chinenesis Sonn.) flowers”, Food Chemistry, 2009, Vol. 114, Issue 2,
pp. 577-581.
[34] J. Santas, R. Carbó, M.H. Gordon, M.P. Almajano, “Comparison of the
antioxidant activity of two Spanish onion varieties” Food Chemistry,
2009, Vol. 107, Issue 3, pp. 1210-1216.
[35] M. Dvorakova, M.M.Moreira, P. Dostalek, Z. Skulilova, L.F. Guido,
A.A. Barros, “Characterization of monomeric and oligomeric flavan-3-
ols from barley and malt by liquid chromatography–ultraviolet
detection–electrospray ionization mass spectrometry ”, Journal of
Chromatography A, 2008, Vol. 1189, Issues 1-2, pp. 398-405.
[36] A. López, M. Rico, A. Rivero, M. Suárez de Tangil, “The effects of
solvents on the phenolic contents and antioxidant activity of
Stypocaulon scoparium algae extracts”, Food Chemistry, 2011, vol.125,
Issue 3, pp. 1104-1109.
[37] C. Hung Lee, L. Yang, J. Ze Xu, S. Ying, V. Yeung, Y. Huang, Z.Y.
Chen, “Relative antioxidant activity of soybean isoflavones and their
glycosides ”, Food Chemistry, 2005, Volume 90, Issue 4, pp. 735-741.
[38] J. Kubola, Sirithon Siriamornpun “Phenolic contents and antioxidant
activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit
fraction extracts in vitro” Food Chemistry, 2008, Vol. 110, Issue 4, pp.
881-890.
[39] K. Nagendra Prasad, B. Yang, S. Yang, Y. Chen, M. Zhao, M. Ashraf,
Y. Jiang, “Identification of phenolic compounds and appraisal of
antioxidant and antityrosinase activities from litchi (Litchi sinensis
Sonn.) seeds” Food Chemistry, 2009,Volume 116, Issue 1, pp. 1-7.
@article{"International Journal of Biological, Life and Agricultural Sciences:57658", author = "Lolita Tomsone and Zanda Kruma and Ruta Galoburda", title = "Comparison of Different Solvents and Extraction Methods for Isolation of Phenolic Compounds from Horseradish Roots (Armoracia rusticana)", 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˙ radicals did not increase. It can be concluded that using Soxhlet extraction method more compounds that are not effective antioxidants.
", keywords = "DPPH˙, extraction, solvent, Soxhlet, TPC", volume = "6", number = "4", pages = "170-6", }
