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KMID : 1024420110150030221
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Food Engineering Progress
2011 Volume.15 No. 3 p.221 ~ p.229
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Optimization of Hot Water Extraction for Enhancing Antioxidative Activity from Auricularia auricula Using Taguchi Approach
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Kim Hyeon-Min
Hur Won
Lee Shin-Young
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Abstract
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Optimization study of the hot water extraction for enhancing antioxidative activity from Auricularia auricula was performed by Taguchi approach using orthogonal matrix L9(34) method. The correlation between DPPH radical scavenging activity and the components of samples extracted from different extraction conditions were also analyzed. The correlation coefficient between DPPH radical scavenging activity and melanin content of A. auricula was 0.93, indicating 'good correlation'. The optimum extraction conditions were obtained at the extraction time of 1 hr. temperature of 85oC, solid: water ratio of 1: 40(w/v) and frequency of 2 times. Under these conditions, values of maximum DPPH free radical scavenging activity and melanin contents of A. auricula were 67.21±2.17 and 52.94±2.10 mg/g, respectively. Melanin content of 1.6 times and DPPH free radical scavenging effect of 130% were enhanced by optimization.
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KEYWORD
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A. auricula, antioxidative activity, melanin, optimization, Taguchi method
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