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KMID : 1011620120280010051
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 1 p.51 ~ p.55
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A Study on the Yield of Functional Components of Citrus Peel Extracts using Optimized Hot Water Extraction and Enzymatic Hydrolysis
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노정은:Noh Jung-Eun
윤성란:Yoon Sung-Ran/임애경:Lim Ae-Kyoung/김혜정:Kim Hye-Jeong/허담:Huh Dam/김대익:Kim Dae-Ik
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Abstract
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This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, 95℃) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at 95℃ after enzyme treatment was optimal.
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KEYWORD
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citrus peel, enzymatic hydrolysis, hot water extraction
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