Effects of extraction temperature on the phenolic and parthenolide contents, and colour of aqueous feverfew (Tanacetum parthenium

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• 作者：Eunice N. Marete ; Jean Christophe Jacquier ; Dolores O’ ; Riordan
• 关键词：Feverfew ; Tanacetum parthenium ; Total phenols ; Parthenolide ; Colour
• 刊名：Food Chemistry
• 出版年：2009
• 出版时间：15 November 2009
• 年：2009
• 卷：117
• 期：2
• 页码：226-231
• 全文大小：390 K

文摘

The aim of this study was to determine the effects of extraction temperature on the colour as well as on the phenolic and parthenolide content of feverfew (Tanacetum parthenium) aqueous extracts, with a view to incorporating the extracts into a beverage. Results showed that extraction temperatures of 20–70 °C yielded dark-coloured extracts with low total phenol and a relatively high total tannin concentration. However, increasing the temperature to 75 °C produced lighter-coloured extracts with a significantly higher concentration of total phenols, lower total tannin fraction and maximum extraction of parthenolide. Higher extraction temperatures (80–100 °C) yielded suitably pale extracts rich in total phenols, but with progressively higher total tannin to non-tannin ratio and lower parthenolide content. The compromise temperature of 80 °C was found to provide extracts rich in parthenolide content, phenolic content and with a desirable colour, suitable for incorporation into a functional beverage.