반응표면 분석에 의한 도토리 열수 추출물의 항산화적 특성
Antioxidant Properties of Acorn Hot-Water Extract Using Response Surface Methodology
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참고문헌
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초록
As part of studies on functional food development from the acorn (Quercus acutissima CARRUTHERS), this study investigated the antioxidant properties of the acorn using response surface methodology. Optimal extraction conditions were established by monitoring total phenol levels, electron donating ability, antioxidant ability and nitrite-scavenging action using response surface analysis under a central composite design. The extraction temperature varied in the 30-70℃, the extraction time between 1-5 h, and the solvent ratio was in the interval 5-25 mL/g of sample. Extracted total total phenols were highest at 57.91℃, 4.08 h, and 22.39 mL/g. This extraction was influenced by solvent ratio, but not by extraction time or temperature. Electron donating ability was found to be highest at 60.37℃, 2.85 h, and 6.47 mL/g. The highest antioxidant level was 2.09 AI at 37.11℃, 1.67 h, and 18.84 mL/g, and this value was greatly influenced by all of extraction temperature, extraction time, and solvent ratio. Nitrite-scavenging ability was found to be highest at 47.07℃, 1.24 h, and 19.55 mL/g. Changes in nitrite-scavenging ability were most influenced by solvent ratio, followed by extraction temperature, but no influence of extraction time within the range tested was found.
Abstract
As part of studies on functional food development from the acorn (Quercus acutissima CARRUTHERS), this study investigated the antioxidant properties of the acorn using response surface methodology. Optimal extraction conditions were established by monitoring total phenol levels, electron donating ability, antioxidant ability and nitrite-scavenging action using response surface analysis under a central composite design. The extraction temperature varied in the 30-70℃, the extraction time between 1-5 h, and the solvent ratio was in the interval 5-25 mL/g of sample. Extracted total total phenols were highest at 57.91℃, 4.08 h, and 22.39 mL/g. This extraction was influenced by solvent ratio, but not by extraction time or temperature. Electron donating ability was found to be highest at 60.37℃, 2.85 h, and 6.47 mL/g. The highest antioxidant level was 2.09 AI at 37.11℃, 1.67 h, and 18.84 mL/g, and this value was greatly influenced by all of extraction temperature, extraction time, and solvent ratio. Nitrite-scavenging ability was found to be highest at 47.07℃, 1.24 h, and 19.55 mL/g. Changes in nitrite-scavenging ability were most influenced by solvent ratio, followed by extraction temperature, but no influence of extraction time within the range tested was found.
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