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KMID : 1007520080170020379
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Food Science and Biotechnology
2008 Volume.17 No. 2 p.379 ~ p.383
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Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology
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Lim Tae-Soo
Do Jeong-Ryong
Kwon Joong-Ho
Kim Hyun-Ku
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Abstract
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Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31%, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11%, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.
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KEYWORD
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garlic, yield, functionality, monitoring, response surface methodology, RSM
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