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KMID : 1134820120410030390
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 3 p.390 ~ p.395
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Optimization of Corni fructus Extracts 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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Response surface methodology was used to monitor the characteristics of Corni fructus. A maximum electron donating ability of 81.27% was obtained at 119.71 W of microwave power, 7.71% of ethanol concentration, and 4.21 min of extraction time. The maximum inhibitory effect on tyrosinase was 105.92% at 143.36 W of microwave power, 58.19% ethanol concentration, and 6.71 min of extraction time. The maximum superoxide dismutase like activity was 87.08% under the extraction conditions of 107.33 W of microwave power, 96.14% ethanol concentration, and 31.49 min of extraction time. The total polyphenol content showed a maximum of 475.86 mg% at 140.29 W of microwave power, 27.44% ethanol concentration, and 58.69 min of extraction time. Based on the superimposition of four-dimensional RSM data regarding the electron-donating ability, inhibitory effect on tyrosinase, superoxide dismutase like activity, and total polyphenol content, the optimum ranges of extraction conditions were found to be at 78～98 W of microwave power, 3～33% ethanol concentration, and 3.6～9 min of extraction time.
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KEYWORD
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Cornu fructus, response surface methodology, optimization, extraction conditions
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