|
KMID : 0380620140460040410
|
|
Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.410 ~ p.417
|
|
|
Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts
|
|
Lee Ji-Hye
Kim Yang
Lee Su-Yong
Yoo Sang-Ho
|
|
|
Abstract
|
|
|
|
Berries and green tea are underutilized in the food industry despite their great potential as a functional food ingredients. The purpose of this study was to determine the extraction conditions under which total phenolic contents and antioxidant activities of berry and green tea extracts are maximized. Extracts produced using 0-80% ethanol and temperatures ranging from 5-65oC were evaluated for total phenolic content (TP), as well as for DPPH and ABTS radicalscavenging activities by using response surface methodology. Both ethanol and temperature had significant effects (p<0.05). Ogaja extract produced at 67oC by using 33% ethanol yielded maximum TP, ABTS, and DPPH values of 23.74 mg GAE/ g, 19.77, and 25.04 mg VCE/g, respectively. Optimum conditions for mulberry and raspberry extraction were found to be 65oC by using 69% and 40% ethanol, respectively. Mulberry and raspberry extracts had TP, DPPH, and ABTS values of 20.74 mg GAE/g, 23.55, and 35.44 mg VCE/g, and 26.08 mg GAE/g, 39.93, and 55.60 mg VCE/g, respectively. Green tea extraction at 57oC by using 43% ethanol was found to be optimal, yielding TP, ABTS, and DPPH values of 101.15 mg GAE/g, 171.38, and 177.56 mg VCE/g, respectively.
|
|
|
KEYWORD
|
|
|
Acanthopanax sessiliflorus, raspberry, mulberry, green tea, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|