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KMID : 0380620130450060667
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 6 p.667 ~ p.674
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Antioxidant Activities in Freeze-dried and Hot Air-dried Schizandra Fruit (Schizandra chinensis Baillon) at Different Microwave-assisted Extraction Conditions
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Park Eun-Joo
Ahn Jae-Jun
Kim Jeong-Sook
Kwon Joong-Ho
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Abstract
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This study was aimed to investigate the effect of microwave-assisted extraction on Schizandra fruit extract dried by two different treatments: freeze-drying and hot air-drying. Two extraction parameters were measured in particular: total polyphenol content and antioxidant activity. Both values were found to increase as the microwave power increased, for both drying processes. However, the extract from the freeze-dried sample exhibited higher antioxidant activity than that from the hot air-dried samples. Additionally, the total polyphenol content and antioxidant activity of the extract from the freeze-dried samples increased with the extraction time, whereas they decreased with the extraction time in the case of the hot air-dried sample. Solvent concentration was also found to have a significant effect on total polyphenol content and antioxidant activity; the highest values for both properties were achieved at 50 and 70% ethanol concentrations, respectively. In summary, a higher total polyphenol content and antioxidant activity were observed for Schizandra fruit extracted by freeze-drying than that by hot air-drying.
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KEYWORD
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Schizandra chinensis, microwave-assisted extraction, total polyphenol, antioxidant activity, drying effect
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