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KMID : 1134820170460121494
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 12 p.1494 ~ p.1501
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Monitoring of Antioxidative Activities and Optimization of Extraction Conditions for Steamed and Dried Gugija (Lycium chinensis Mill)
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Lee Gee-Dong
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Abstract
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To optimize the extraction of antioxidant extracts from steamed and dried Gugija, the extraction parameters were modified ethanol concentration (X1, 0∼80%) and extraction time (X1, 1∼5 h), and the response parameters were analyzed by RSM for yield, brown color intensity, flavonoid content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities. Coefficients of determinations (R2) of the regression models ranged from 0.8494∼0.9909 (P<0.01∼0.1) in the reaction parameters. Yield of the steamed and dried Gugija extracts showed a maximum at 23.95% under extraction conditions of 2.39 h at 1.88% ethanol. Brown color intensity of Gugija extracts (70 times dilution) showed a maximum at 0.59 (OD in 420 nm) under extraction conditions of 4.99 h at 35.62% ethanol. Flavonoid content showed a maximum at 3,802 μg/ 100 g under extraction conditions of 4.99 h at 44.41% ethanol. DPPH radical scavenging activity of Gugija extracts (140 times dilution) showed a maximum at 92.99% under extraction conditions of 3.35 h at 30.18% ethanol. ABTS radical scavenging activity of Gugija extracts (20 times dilution) showed a maximum at 34.25% under extraction conditions of 4.82 h at 23.45% ethanol. Optimum extraction conditions obtained by superimposing the contour maps with regard to brown color intensity, flavonoid content, and DPPH and ABTS radical scavenging activities of steamed and dried Gugija were 4.5∼4.8 h at 28∼32% ethanol.
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KEYWORD
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steamed and dried Gugija (Lycium chinensis Mill), antioxidative activity, browning compounds, flavonoids, optimum extraction
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