|
KMID : 1098420130210020097
|
|
Korean Journal of Medicinal Crop Science
2013 Volume.21 No. 2 p.97 ~ p.104
|
|
|
Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq. Fruit
|
|
Ryu Il-Hwan
Gwon Tae-Oh
|
|
|
Abstract
|
|
|
|
The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq. fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20 ~ 30% by weight. The mixing ratio used for the macerating enzyme was 4 : 1 : 2 (w : w : w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2% by weight. The extraction process was done at a temperature of 45 ~ 50℃ for 10 hours. The extraction yields on Rubus coreanus Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanin contents in the extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.
|
|
|
KEYWORD
|
|
|
Rubus coreanus Miq., Macerating Enzymatic Extraction, Extraction Yield, Components
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|