279: Unlocking the Potential of Weeds: Enhanced Phenolic Compound Extraction and Antioxidant Activity in Dandelion (Taraxacum Officinale) Using DIC Technology

Introduction

Dandelion (Taraxacum officinale), historically popular in traditional Chinese and European cuisine as an ingredient in salads and teas, is now considered a weed. It has gained visibility for being rich in phenolic compounds, which provide antioxidant, antihyperglycemic, and prebiotic benefits that may reduce the risk of metabolic diseases such as diabetes. This study explores using instant pressure-drop controlled (DIC) technology to improve the extraction and bioavailability of these compounds from roots and leaves.

Methods

DIC treatment was performed by applying pressures ranging from 0.10 MPa to 0.40 MPa in periods from 5 to 31 seconds to extracts made from roots and leaves separately. Proximate analysis was then performed to evaluate the effect of DIC treatment. Phenolic and flavonoid content and antioxidant activity were determined by standard methods. High-performance liquid chromatography (HPLC) using 11 different standards, including caffeic acid, gallic acid, and quercetin, were used to identify their presence and amount in the treated dandelion extracts.

Results

DIC treatment notably increased the phenolic content and antioxidant activity in dandelion root and leaf extracts. The results showed that in the leaf extracts, total phenolic compounds increased 170% more than the control, under the application of low pressures for long periods. While at the roots, a smaller increase of 10% was observed concerning the control and using high pressures and shorter times. In addition, a marked increase in phenolic compounds was observed in the treated samples. Proximal analysis indicated that the nutritional profile of the plant remained virtually unchanged, preserving its functionality.

Significance

These results highlight the ability of DIC technology to convert underutilized plants such as dandelion as an ingredient in health food formulation. By optimizing the extraction and bioactivity of phenolic compounds, this research underscores the importance of rethinking the utilization of plants considered weeds. DIC technology is presented as an innovative and sustainable approach to maximize the health benefits of natural resources, supporting the growing need for functional foods aimed at improving the health of society.

Authors: Luisa Fernanda Macías-Muñoz, Maritza Alonzo-Macías, Carmen Téllez-Pérez, Anaberta Cardador-Martínez, Juan Alberto Resendiz-Vázquez