Chemical and antioxidant properties of functional compounds extracted from Siraitia grosvenorii by subcritical water

Xu, H. and Xu, M. and Yuan, F. and Gao, Y. (2017) Chemical and antioxidant properties of functional compounds extracted from Siraitia grosvenorii by subcritical water. Acta Alimentaria, 46 (2). pp. 162-171. ISSN 0139-3006

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Abstract

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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