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KMID : 1024420090130010032
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Food Engineering Progress
2009 Volume.13 No. 1 p.32 ~ p.37
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Optimization of Ultrasound-Assisted Extraction for Antiradical Activities of Peel and Seed Extracts of Campbell Early Grapes
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Ghafoor Kashif
Choi Yong Hee
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Abstract
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Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99℃ of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03℃ of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).
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KEYWORD
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central composite design, ultrasound-assisted extraction, grape peel, grape seed, antiradical activity, response surface methodology
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