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KMID : 1134820070360030348
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 3 p.348 ~ p.354
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Monitoring of Extraction Yields and Functional Properties of Ginger (Zingiber officinale) Extracts Using Response Surface Methodology
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Lim Tae-Soo
Kwon O-Jun
Kwon Joong-Ho
Kim Hyun-Ku
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Abstract
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Extraction characteristics of ginger (Zingiber officinale) and the functional properties of the corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 38.83% was obtained under the specific extraction conditions, such as microwave power of 126.68 W, ethanol concentration of 53.39% and extraction time of 8.15 min. The maximum electron donating ability (EDA) was found as 77.92% at the conditions of 58.25 W microwave power, 91.87% ethanol concentration and 5.54 min extraction time. The maximum inhibitory effect on tyrosinase was 79.39% at 106.08 W, 2.06% and 5.61 min. The maximum polyphenol content was 105.59% under the extraction conditions of 81.82 W, 99.52% and 4.06 min. Based on superimposition of four dimensional RSM with respect to extraction yield and electron donating ability and polyphenol content obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 0～80 W, ethanol concentration of 0～40% and extraction time of 3～7 min.
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KEYWORD
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ginger, response surface methodology, extraction yield, functional property
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