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KMID : 1024420150190010062
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Food Engineering Progress
2015 Volume.19 No. 1 p.62 ~ p.69
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Study for the Optimal Extraction Processing Condition of Anthocyanin from Bokbunja by Enzymatic Treatment
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Kim Hee-Sun
Choi Woo-Young
Kim Won-Suk
Kim Myung-Hwan
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Abstract
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This study was performed to determine the total anthocyanin contents, DPPH radical scavenging activity, and SODlike activity of extracted anthocyanins from Bokbunja for analyzing the optimal conditions of enzyme treatment by response surface methodology (RSM) based on three factors: concentration of Pectinex Ultra SP-L, reaction temperature, and reaction time. The optimal enzyme treatment conditions of Pectinex Ultra SP-L concentration, reaction temperature, reaction time, and overall desirability by analysis of multiple response surface methodology with the same weighed value of each dependent variable were 0.5 mL/100 L, 20oC, 2 hr, and 0.63, respectively. Total anthocyanin content, DPPH radical scavenging activity, and SOD-like activity of the conditions stated above were 5.2 mg/ 100 g, 61.3% and 30.5%, respectively. Meanwhile, those of the control were 1.1 mg/100 g, 11.8% and 1.1%, respectively.method.
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KEYWORD
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Bokbunja, extracted anthocyanin, enzyme, optimization, response surface methodology
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