Aims: With pickled perilla leaves as raw materials, this paper proposed the optimal\r\nethanol extraction conditions and made a profound analysis for extract in the\r\ncompositions of major active ingredients, nutrients, mineral elements and amino acid to\r\ncharacterize the nutritional and biological properties of pickled perilla leaves, which could\r\naid its finely processing and future application in the development of functional food.\r\nMethods: The optimum ethanol extraction process for preparing freeze-dried powder\r\nfrom pickled perilla was studied by means of orthogonal experiments, with the\r\nconcentration of ethanol, extracting temperature and extracting time as factors.\r\nMeanwhile, the contents of the activity components, such as polysaccharide, flavones and\r\nrosmarinic acid, as well as the mineral elements and nutritional contents in the freezedried\r\npowder were determined according to the methods reported by relevant literatures\r\nwithout or with a few modifications.\r\nResults: The optimal extracting conditions as follows: 50�ºC of temperature, 60 min ofthe extraction rate of the freeze-dried powder was 1.71%. Moreover, perilla leaf extract\r\ncontained rich biological and nutritional ingredients, including 33.39% of flavonoids,\r\n9.24% of polysaccharides, 22.79% of rosmarinic acid, 5.47% of protein, 7.61% of fat,\r\n2354 mg/kg of Ca, 111.4 mg/kg of Fe, 5.045 mg/kg of Zn, 1817 mg/kg of K , 12.66 mg/kg\r\nof Mn and nine of essential amino acids. In addition, perilla leaf extract exhibited obvious\r\nscavenging effects on the DPPHâ�¢, â�¢OH and O2\r\n?â�¢.\r\nConclusion: In summary, pickled perilla leaf ethanol extract was rich in biological\r\ningredients as well as a variety of nutrients, and showed antioxidant activities in vitro, thus\r\nit is valuable and promising in the development of functional foods in the future.
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