Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts

  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Kong-Hwan (Division of Biotechnology and Nanotechnology, Ajou University)
  • Published : 2005.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Extraction characteristics of Bonus species of Brassica oleracea var. capita and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 44.07% was obtained at ratio of solvent to sample of 27.94 mL/g, ethanol concentration of 24.35%, and extraction temperature of $55.21^{\circ}C$. At ratio of solvent to sample, ethanol concentration, and extraction temperature of 21.11 mL/g, 58.53%, and $68.83^{\circ}C$, respectively, maximum electron-donating ability was 48.44%. Maximum inhibitory effect on tyrosinase was 68.94% at ratio of solvent to sample, ethanol concentration, and extraction temperature of 24.08 mL/g, 10.49%, and $78.71^{\circ}C$, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 24.78% at ratio of solvent to sample of 22.66 mL/g, ethanol concentration of 45.69%, and extraction temperature of $93.81^{\circ}C$. Based on superimposition of four-dimensional RSM with respect to extraction yield, electron-donating ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were ratio of solvent to sample of 20-30 mL/g, ethanol concentration of 35-65%, and extraction temperature of $50-80^{\circ}C$.

Keywords

References

  1. Food Chem. Toxic. v.33 Bioactive organosulfur phytochemicals in Brassica oleracea vegetables. a review Stoewsand, G.S.
  2. J. Food Hyg. Safety v.12 Antimutagenic eftect of various Cruciferous vegetables in Salonella assaying system Lee, S.M.;Rhee, S.H.;Park, K.Y.
  3. Food Chem. Toxic. v.39 Effects of a brussels sprouts extract on oxidative DNA damage and metabolising enzymes in rat liver Sorensen, M.;Jensen, B.R.;Poulson, H.E.;Deng, X.S.;Tysdtrup, N.;Dalhoff, K.;Loft, S.
  4. Free Rad. Res. v.33 Inhibition of oxidative DNA damage in vitro by extracts brussels sprouts Zhu, C.;Poulson, H.E.;Loft, S.
  5. Food Chem. v.60 Inf1uence of fruit and vagetable extracts on lipid peroxidation in microsome containing specific cytochrome P450s Plumb, G.W.;Chambers, S.J.;Lambert, N.;Wanigatunga, S.;Williamson, G.
  6. Vegetables crops Thompson, H.C.;Kelly, W.C.
  7. Reviews. Trend Plant Sci. v.2 Antioxidant properties of phenolic compounds Rice-Evans, C.A.;Miller, N.J.;Paganga, G.
  8. Review article. Free Rad. Biol Med. v.20 Structure-antioxidant activity relationships of f1avonoids and phenolic acids Rice-Evans, C.A.;Miller, N.J.;Paganga, G.
  9. J. Food Sci. v.57 Edible wheat gluten films: Inf1uence of the main process variables on film properties using response surface methodology Gontard, N.;Guilbert, S.;Cuq, J.L.
  10. Food Ind. v.33 Application of response surface methodology in food industry Lee, G.O.;Lee, J.E.;Kwon, J.H.
  11. SAS User's Guide SAS Institute, Inc.
  12. Official methods of analysis of the AOAC
  13. Korean J. Food Sci. Technol. v.28 The nitrite scavenging and electron donating ability of phenolic compounds Kang, Y.H.;Park, Y.K.;Lee, G.O.
  14. Plant Physiology v.48 Isolation and characterization of polyphenol oxidase of clingstone peach Wong, T.C.;Luh, B.S.;Whitaker, J.R.
  15. Korean J. Food Sci. Technol. v.33 The antioxidant ability and nitrite scavenging ability of plant extracts Kim, S.M.;Cho, Y.S.;Sung, S.K.
  16. J. Korean Soc. Food Sci. Nutr. v.27 Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale Park, N.Y.;Lee, G.O.;Jeong, Y.J.;Kwon, J.H.
  17. Nature v.26 Antioxidant determination by the use of a stable free radical Blois, M.S.
  18. J. Korean Soc. Food Sci. Nutr. v.32 Changes in phenolic compounds properties of Rubi Fructus extract depending on extraction conditions Yoon, S.R.;Jeong, Y.J.;Lee, G.O.;Kwon, J.H.
  19. Korean J. Food Sci. Technol. v.27 Screening of tyrosinase inhibitor from plants Jung, S.;Lee, N.;Kim, S.J.;Han, D.
  20. Korean J. Food Sci. Technol. v.31 Antioxidant of pine extracts according to preparation method Kim, S.M.;Kim, E.J.;Cho, Y.S.;Sung, S.K.