Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Yield of Functional Components of Citrus Peel Extracts using Optimized Hot Water Extraction and Enzymatic Hydrolysis

열수추출 및 효소처리에 따른 감귤 과피 추출물의 기능성성분 수득에 대한 연구

  • 노정은 ((재)대구테크노파크 바이오헬스융합센터) ;
  • 윤성란 ((재)대구테크노파크 바이오헬스융합센터) ;
  • 임애경 ((재)대구테크노파크 바이오헬스융합센터) ;
  • 김혜정 (경운대학교 임상병리학과) ;
  • 허담 ((주)옴니허브) ;
  • 김대익 ((재)대구테크노파크 바이오헬스융합센터)
  • Published : 2012.02.28
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Abstract

This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, $95^{\circ}C$) and enzymatic hydrolysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at $95^{\circ}C$ after enzyme treatment was optimal.

Keywords

References

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