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KMID : 0380620080400050540
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.540 ~ p.544
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Optimization of Extraction Conditions for Limonin and Nomilin in Citron Seed
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Jeong Ji-Young
Woo Koan-Sik
Hwang In-Guk
Lee Youn-Ri
Park Eui-Seok
Jeong Heon-Sang
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Abstract
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In this study, response surface methodology was employed in order to optimize the limonin and nomilin extraction conditions from citron seed. The independent variables were extraction temperature, extraction time, and shaking velocity. The yield of limonin and nomilin increased with increased extraction temperature and time. The extraction effects on the limonin and nomilin were higher at extraction temperature (p<0.01). The predicted extraction conditions were validated through actual experiments. The predicted conditions were as follows: 49.7oC of extraction temperature, 3.3 hr of extraction time, and 400.6 rpm of shaking velocity for the maximum limonin contents (353.9 mg/100 g) and 50.3oC, 3.5 hr, and 399.9 rpm for the maximum nomilin contents (214.5 mg/100 g). The experimental values of limonin and nomilin contents at the predicted conditions were 338.8 and 219.5 mg/100 g, respectively. The predicted values at the optimized conditions were acceptable when compared to the experimental values.
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KEYWORD
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citron seed, extraction, limonin, nomilin, response surface methodology
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