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KMID : 1134820070360010105
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.105 ~ p.110
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Monitoring on Extraction Yields and Functional Properties of Onion (Allium cepa) Extracts by Using Response Surface Methodology
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Lim Tae-Soo
Do Jeong-Ryong
Kwon O-Jun
Kim Hyun-Ku
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Abstract
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Extraction characteristics of onion (Allium cepa) and the functional properties of corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 44.02% was obtained under the specific extraction conditions, such as microwave power of 143.13 W, ethanol concentration of 61.77% and extraction time of 3.39 min. The maximum electron donating ability (EDA) was found as 45.85% at the conditions of 143.55 W microwave power, 27.52% ethanol concentration and 4.86 min extraction time. The maximum inhibitory effect on tyrosinase was 65.40% at 132.29 W, 36.47% and 7.62 min. The maximum superoxide dismutase (SOD)?like activity was 69.84% under the extraction conditions of 99.41 W, 8.47% and 7.13 min. Based on superimposition of four dimensional RSM with respect to extraction yield, electron donating ability and SOD?like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 0～120 W, ethanol concentration of 70～80% and extraction time of 2～10 min.
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KEYWORD
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monitoring, functional property, onion, response surface methodology
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