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KMID : 1134820100390030449
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 3 p.449 ~ p.454
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Optimization of Extration Conditions for Extracts from Cucurbita moschata Duch. by Response Surface Methodology
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Lee Hye-Jin
DO Jung-Ryong
Kwon Joong-Ho
Kim Hyun-Ku
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Abstract
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Extraction characteristics of pumpkin (Cucurbita moschata Duch.) and the functional properties of the corresponding extracts were monitored by the response surface methodology (RSM). The maximum electron donating ability was found as 24.57% at the conditions of 33.13 watt microwave power, 53.67% ethanol concentration and 3.76 min extraction time. The maximum tyrosinase inhibition was 96.59% at 56.21 watt, 68.02% and 7.97 min. The SOD-like activity was 45.57% at 36.00 watt, 71.51% and 5.28 min. The total polyphenol content was 85.02% at 127.39 watt, 76.18% and 2.68 min. Based on superimposition of four dimensional RSM with respect to electron donating ability, tyrosinase inhibition, SOD-like activity and total polyphenol contents obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 72~144 watt, ethanol concentration of 0~38% and extraction time of 6~9 min.
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KEYWORD
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optimization, Cucurbita moschata Duch, response surface methodology, extraction condition
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