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KMID : 0380620090410030245
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.245 ~ p.250
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Optimization of Extraction Conditions of Polyphenolic Compounds from Apple Pomace by Response Surface Methodology
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Kim Yoon-Sook
Kim Rosa
Moon Ji-Hye
Ji Joong-Ryong
Choi Hee-Don
Park Yong-Kon
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Abstract
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This study examined the optimization of alcohol extraction conditions for maximizing the total polyphenolsderived from apple pomace, by response surface methodology (RSM). The effects of four independent variables, includingX1 (ratio of solvent to sample content), X2 (dipping time), X3 (extraction time), and X4 (extraction temperature), wereinvestigated at five levels using central composite design (CCD). Y1 (yield) and Y2 (total polyphenols) were chosen asdependent variables. The coefficients of determination, R2, were greater than 0.900 (0.9042 and 0.9555). The resultsshowed that the model fit was very significant (p<0.001). The optimum extraction conditions were as follows: 13.00mL/g for the ratio of solvent to sample content, 89.02min for dipping time, 180 min for extraction time, and 70oC forextraction temperature. At these conditions, the predicted total polyphenol content was 29.68 mg catechin equiv./g.
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KEYWORD
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apple pomace, total polyphenols, response surface methodology
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