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Activated carbon treatment of water extracts of Artemisia princeps pampanini to retain bioactive phenolic compounds and remove volatiles

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Abstract

Artemisia princeps Pampanini used as a medicinal herb in Asian countries has undesirable flavors. Water extracts from A. princeps Pampanini were used to quantitatively evaluate off-flavor volatiles and bioactive phenolic compounds through activated carbon (AC) processing using GC/MS and reversed-phase HPLC analyses, respectively. As the amount of AC increased, the content of individual volatiles and phenolic compounds gradually decreased. AC treatment significantly (p<0.05) decreased amounts of six off-flavor volatiles, compared to controls without AC treatment. With AC treatment, quantities of the C10 volatiles 1,8-cineol, γ-terpinene, and α-terpineol decreased by over 55%, whereas quantities of the C15 volatiles trans-caryophyllene and trans-β-farnesene decreased by less than 40%. Water extracts treated with 1% (w/v) AC exhibited a non-significant (p>0.05) loss of major phenolic compounds, compared to controls. Treatment with 1% (w/v) AC effectively removes off-flavor compounds and achieves minimal loss of phenolic compounds.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Sang Gil Lee, Bong Han Lee & Dae-Ok Kim

  2. Skin Biotechnology Center, Kyung Hee University, Suwon, Gyeonggi, 443-766, Korea

    Sang Gil Lee, Bong Han Lee & Dae-Ok Kim

  3. Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Moo-Yeol Baik, Seung Kook Park & Byung-Yong Kim

  4. Foods R&D Center, CJ Corporation, Seoul, 150-050, Korea

    Seok-Jun Park

  5. Department of Food Science and Biotechnology, Cha University, Seongnam, Gyeonggi, 463-400, Korea

    Jin Hee Lee

  6. Department of Food Science, Cornell University, Ithaca, NY, 14853, USA

    Chang Y. Lee

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  1. Sang Gil Lee
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Correspondence to Dae-Ok Kim.

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Lee, S.G., Lee, B.H., Baik, MY. et al. Activated carbon treatment of water extracts of Artemisia princeps pampanini to retain bioactive phenolic compounds and remove volatiles. Food Sci Biotechnol 24, 1097–1103 (2015). https://doi.org/10.1007/s10068-015-0140-x

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  • DOI: https://doi.org/10.1007/s10068-015-0140-x

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