Optimization of Extraction of Effective Components from Vitis coignetiae, the Crimson Glory Vine

산머루 유용성분 추출공정의 최적화

  • Jo, In-Hee (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Chang-Youn (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Tae-Wook (Department of Food Science and Technology, Kyungpook National University) ;
  • Lee, Geun-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University)
  • 조인희 (경북대학교 식품공학과) ;
  • 김창연 (경북대학교 식품공학과) ;
  • 이태욱 (경북대학교 식품공학과) ;
  • 이근호 (경북대학교 식품공학과) ;
  • 최용희 (경북대학교 식품공학과)
  • Received : 2010.04.13
  • Accepted : 2010.09.17
  • Published : 2010.10.30

Abstract

A central composite design was used to investigate the effects of the three independent variables of extraction temperature ($X_1$), ethanol concentration ($X_2$), and extraction time ($X_3$), on dependent variables including yield ($Y_1$), total phenol levels ($Y_2$), electron-donating ability ($Y_3$), brownness ($Y_4$), and reducing sugar content ($Y_5$) of Vitis Coignetiae. Yield was affected by extraction temperature and time. The maximum yield was obtained at $91.62^{\circ}C(X_1)$, and, 25.37% (w/v) ethanol ($X_2$), after 317.70 min of extraction ($X_3$), evident as a saddle when displayed graphically. Total phenol levels were essentially unaffected by extraction temperature or ethanol concentration, but were highly influenced by extraction time. The maximum total phenol levels was 4,763.46 GAE mg/100 g obtained at $88.20^{\circ}C(X_1)$, and 47.79% (w/v) ethanol ($X_2$), after 349.32 min ($X_3$) of extraction. Electron-donating ability (EDA) was affected by extraction temperature and time. Maximum EDA was 55.90% at $86.72^{\circ}C(X_1)$, 50.61% (w/v) ethanol ($X_2$), and 265.96 min ($X_3$) of extration time, again shown by a graphical saddle. Brownness was affected by extraction time. The maximum extent of brown coloration was obtained at $82.66^{\circ}C(X_1)$, 99.27% (w/v) ethanol ($X_2$), and 252.63 min of extraction time ($X_3$), once again shown by graphical saddle. The maximum reducing sugar content was obtained at $96.24^{\circ}C(X_1)$, 22.59% (w/v) ethanol ($X_2$), and 216.06 min extraction time($X_3$).

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