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KMID : 0380620180500050474
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 5 p.474 ~ p.479
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Optimization of ultrasound-assisted extraction of anthocyanins and phenolic compounds from campbell early grape using response surface methodology
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Ryu Da-Yeon
Koh Eun-Mi
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Abstract
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In this study, ultrasound-assisted extraction conditions of total anthocyanins and total phenolic compounds from Campbell early grape (Vitis labruscana) were optimized via response surface methodology using a Box-Behnken design. Three independent variables, including solid-liquid ratio (1/30-1/50 g/mL), extraction time (2-10 min), and amplitude (20- 100%), significantly affected total anthocyanin content. However, no significant effect of these variables was observed in the total phenolic compound content. The optimized extraction conditions were solid-liquid ratio of 1/48.13 g/mL, extraction time of 2 min, and amplitude of 20%. Under these conditions, the predicted values of total anthocyanins and total phenolic compounds were 94.96 and 1,661.16 mg/100 g dry weight (DW), respectively. The experimental values of total anthocyanins and total phenolic compounds were 88.25 and 1,554.37 mg/100 g DW, respectively, which is well matched with the predicted values within 7.5% difference.
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KEYWORD
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campbell early grape, ultrasound-assisted extraction, response surface methodology, anthocyanin, phenolic compound
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