Key words: subcritical water, extraction, Japanese sophora buds, polyphenols, inhibition of acetylcholinesterase
The extraction of Japanese sophora buds (Sophora japonica) (BS) was carried out using a subcritical water medium (SBW) within a temperature of 120—220°C, as well as by the traditional water-ethanol method. Evaluation of the polyphenolic composition of extracts and the activity of acetylcholinesterase (AChE) inhibition for products isolated by various methods showed that the SBW extract obtained at a temperature of 220°C demonstrates the highest values in terms of the sum of polyphenols and the sum of flavonoids, both in comparison with the extract obtained by the traditional method and with SBW extracts, isolated at lower temperatures. At the same time, among the studied products, SBW extract (temperature 220°C) shows the highest activity in inhibiting AHE, which indicates the determining role of the sum of polyphenols in the composition of BS extracts.
doi:10.34984/SCFTP.2023.18.1.004