도토리의 Polyphenol 및 Gallic Acid 성분의 열수 추출조건 최적화
Optimization of Hot-Water Extraction Conditions for Preparation of Polyphenol and Gallic Acid from Acorn
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다운로드
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참고문헌
키워드
초록
The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over 30-70℃ of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at 60-100℃ extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio. Epicatechin content was highest at 56.77℃, 4.16 h and 22.38 mL/g. Catechin content was highest at 52.37℃, 2 h and 23.59 mL/g. The maximum catechin content was 91.30 μg/mL. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was 1,066.56 μg/mL at 61.42℃, 4.17 h, and 9.25 mL/g. The maximum value of epicatechingallate content was 125.39 μg/mL at 47.72℃, 3.04 h, and 24.93 mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and and the maximum content was 61.38 μg/mL at 48.11℃, 2.96 h, and 24.95 mL/g. The total polyphenol content was maximal at 1,332.75 μg/mL, after extraction at 61.50℃, 4.24 h, at 9.71 mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was 30.51 μg/mL after 65.84℃, 1.65 h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.
Abstract
The Acorn (Quercus acutissima CARRUTHERS), which contains a large quantity of tannin, should be developed as a processed food as the acorn is rich in natural antioxidants and other valuable components. Accordingly, acorn extraction conditions for polyphenol and gallic acid (both antioxidants) were investigated by response surface methodology. The content of polyphenols were determined under 16 different extraction conditions based upon a central composite design. The parameters varied over 30-70℃ of extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio, Gallic acid extraction was optimal at 60-100℃ extraction temperature, 1-5 h of extraction time, and 5-25 mL/g of solvent ratio. Epicatechin content was highest at 56.77℃, 4.16 h and 22.38 mL/g. Catechin content was highest at 52.37℃, 2 h and 23.59 mL/g. The maximum catechin content was 91.30 μg/mL. Epigallocatechin content was influenced by extraction temperature and time. The maximum epigallocatechin content was 1,066.56 μg/mL at 61.42℃, 4.17 h, and 9.25 mL/g. The maximum value of epicatechingallate content was 125.39 μg/mL at 47.72℃, 3.04 h, and 24.93 mL/g. Epigallocatechingallate content was influenced principally by solvent ratio and and the maximum content was 61.38 μg/mL at 48.11℃, 2.96 h, and 24.95 mL/g. The total polyphenol content was maximal at 1,332.75 μg/mL, after extraction at 61.50℃, 4.24 h, at 9.71 mL/g. The higher the extraction temperature and the longer the extraction time, the greater the polyphenol content. Gallic acid content was highest, the maximal level was 30.51 μg/mL after 65.84℃, 1.65 h at 17.17 mL/g, and this was influenced principally by extraction time and solvent ratio.
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