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KMID : 1134820090380020244
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 2 p.244 ~ p.251
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Optimization of Extraction Conditions for Dried Jujube by Response Surface Methodology
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Woo Koan-Sik
Lee Sang-Hoon
Noh Jin-Woo
Hwang In-Guk
Lee Youn-Ri
Park Hee-Jeong
Lee Jun-Soo
Kang Tae-Su
Jeong Heon-Sang
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Abstract
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Extraction characteristics of dried jujube and functional properties of corresponding extract were monitored by response surface methodology. Maximum extraction yield of 53.69% was obtained at extraction temperature of , extraction time of 16.69 hr, and ethanol concentration of 72.88%. At extraction temperature, extraction time, and ethanol concentration of , 15.47 hr, and 73.12%, respectively, maximum cyclic adenosine monophosphate content was 8.20 mg/100 g. Maximum total polyphenol content was 18.85 mg/g at extraction temperature, extraction time, and ethanol concentration of , 20.84 hr, and 66.91%, respectively. Maximum total flavonoid content was 0.48 mg/g at extraction temperature, extraction time, and ethanol concentration of , 15.14 hr, and 71.08%, respectively. value of electron donating ability showed maximum level of 32.34 mg/mL at extraction temperature of , extraction time of 19.25 hr, and ethanol concentration of 65.36%. Maximum ascorbic acid equivalent antioxidant capacity was 3.58 mg ascorbic acid equivalent per gram sample at extraction temperature, extraction time, and ethanol concentration of , 21.86 hr, and 65.36%, respectively.
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KEYWORD
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jujube (Zizyphus jujuba forma hoonensis C.S. Yook), cyclic adenosine monophosphate, polyphenol, antioxidant, response surface methodology
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