Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization of Hot Water Extraction for Enhancing Antioxidative Activity from Auricularia auricula Using Taguchi Approach

Taguchi 법에 의한 흑목이버섯의 항산화활성 증진을 위한 열수추출 최적화

  • Kim, Hyeon-Min (Department of Bioengineering and Technology, Kangwon National University) ;
  • Hur, Won (Department of Bioengineering and Technology, Kangwon National University) ;
  • Lee, Shin-Young (Department of Bioengineering and Technology, Kangwon National University)
  • 김현민 (강원대학교생물공학과) ;
  • 허원 (강원대학교생물공학과) ;
  • 이신영 (강원대학교생물공학과)
  • Received : 2011.05.24
  • Accepted : 2011.07.11
  • Published : 2011.08.31
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Abstract

Optimization study of the hot water extraction for enhancing antioxidative activity from Auricularia auricula was performed by Taguchi approach using orthogonal matrix $L_9(3^4)$ method. The correlation between DPPH radical scavenging activity and the components of samples extracted from different extraction conditions were also analyzed. The correlation coefficient between DPPH radical scavenging activity and melanin content of A. auricula were 0.93, indicating 'good correlation'. The optimum extraction conditions was obtained at the extraction time of 1 hr. temperature of $85^{\circ}C$, solid: water ratio of 1: 40(w/v) and frequency of 2 times. Under these conditions, values of maximum DPPH free radical scavenging activity and melanin contents of A. auricula were $67.21{\pm}2.17$ and $52.94{\pm}2.10 mg/g$, respectively. Melanin content of 1.6 times and DPPH free radical scavenging effect of 130% were enhanced by optimization.

Keywords

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