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KMID : 1134820070360111465
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 11 p.1465 ~ p.1471
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Prediction of Optimal Microwave-Assisted Extraction Conditions for Functional Properties from Fluid Cheonggukjang Extracts
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Lee Bo-Mi
DO Jung-Ryong
Kim Hyun-Ku
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Abstract
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Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56 W microwave power, 2.40 g/㎖ of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/㎖ and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 55～75 W, ratio of solvent to sample content of 2～5 g/㎖ and extraction time of 3.5～15 min, respectively.
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KEYWORD
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functional properties, fluid Cheonggukjang, microwave-assisted extracrion
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