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KMID : 1134820070360091198
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1198 ~ p.1204
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Monitoring on Extraction Conditions for Physicochemical Qualities of Ethanol Extract from Garlic
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Lee Jin-Man
Cha Tae-Yang
Kim Seong-Ho
Kwon Taeg-Kyu
Kwon Joong-Ho
Lee Sang-Han
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Abstract
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This study was carried out to find the optimal conditions for the extraction of the effective ingredients based on central composite by monitoring the extraction characteristics of each ingredient with a response surface methodology. The optimal condition for the effective component alliin was extract temperature of 60.86℃, extract time of 3.77 hr, and ethanol concentration of 50.68%, and that for allicin was 65.11℃, 2.79 hr, and 13.62%, respectively, with the maximum extraction of 16.72 mg%. The maximum value of extracted total phenolics was 16.72 mg%, the optimal condition for electron donating ability was 93.35℃, 3.22 hr and 10.38%. The optimal conditions for pH 1.2 and 3.0 nitrite?scavenging ability was extract temperature of 79.77℃ and 76.46℃, extract time of 3.22 hr and 3.31 hr, and the ethanol concentration of 10.38% and 1.12%, respectively. With this optimal condition, the obtained maximum values for nitrite?scavenging activities at pH 1.2 and 3.0 were 94.85% and 63.22%, respectively.
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KEYWORD
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garlic, response surface methodology, effective ingredients, antioxidant, ethanol extract
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