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KMID : 1134820090380030384
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.384 ~ p.390
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Antioxidant Activity of Ethanol Extraction on Citron Seed by Response Surface Methodology
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Woo Koan-Sik
Jeong Heon-Sang
Hwang In-Guk
Jeong Ji-Young
Lee Youn-Ri
Park Eui-Seok
Park Hee-Jeong
Lee Yoon-Jeong
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Abstract
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Extraction characteristics of citron (Citrus junos Sieb. ex Tanaka) seeds and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 20.23% was obtained at extraction temperature of 50.23℃, extraction time of 3.03 hr, and shaking velocity of 400.06 rpm. At extraction temperature, extraction time, and shaking velocity of 49.88℃, 2.72 hr, and 400.39 rpm, respectively, maximum polyphenol content was 4.37 mg/g. At extraction temperature, extraction time, and shaking velocity of 50.28℃, 3.42 hr, and 399.96 rpm, respectively, maximum electron donating ability (EDA) was 49.69%. Maximum nitrite scavenging activity (NSA) was 47.79% at extraction temperature, extraction time, and shaking velocity of 49.19℃, 0.68 hr, and 602.95 rpm, respectively. Based on superimposition of 3-dimensional RSM with respect to extraction yield, polyphenol, EDA, and NSA, optimum ranges of extraction conditions were extraction temperature of 50℃, extraction time of about 3 hr, and shaking velocity of 400 rpm.
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KEYWORD
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citron (Citrus junos Sieb. ex Tanaka) seeds, polyphenol, DPPH radical scavenging activity, response surface methodology (RSM)
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