Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of the Extraction Parameters of Gardenia (Gardenia jasminoides Ellis) Fruits for the Maximum Antioxidant Capacity

  • Yang, Bin (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Liu, Xuan (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Teng, Dike (College of Food Science and Nutritional Engineering, China Agricultural University) ;
  • Gao, Yanxiang (College of Food Science and Nutritional Engineering, China Agricultural University)
  • Published : 2009.08.31
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Abstract

Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. The antioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidant capacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of $72.9^{\circ}C$, and extraction time of 29.9 min. Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect on the antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin, geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.

Keywords

References

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