Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Optimization of Extraction Conditions for Mixture of Camellia sinensis L. and Artemisia argyi by Response Surface Methodology

반응표면분석을 이용한 녹차와 애엽 혼합물의 추출조건 최적화

  • Kim, Young-Hyun (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Woo-Sik (G1-Bio Co. Ltd.) ;
  • Kim, Jae-Min (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Sun-il (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Jung, Tae-Dong (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Jin-Ha (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Lim, Jae Kag (Department of Chemical Engineering and Biotechnology, Korea Polytechnic University) ;
  • Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
  • 김영현 (강원대학교 식품생명공학과) ;
  • 김우식 ((주)G1바이오) ;
  • 김재민 (강원대학교 식품생명공학과) ;
  • 최선일 (강원대학교 식품생명공학과) ;
  • 정태동 (강원대학교 식품생명공학과) ;
  • 이진하 (강원대학교 식품생명공학과) ;
  • 김종대 (강원대학교 식품생명공학과) ;
  • 임재각 (한국산업기술대학교 생명과학공학과) ;
  • 이옥환 (강원대학교 식품생명공학과)
  • Received : 2016.05.23
  • Accepted : 2016.06.17
  • Published : 2016.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study used response surface methodology (RSM) in an effort to optimize the ultrasoundassisted extraction condition of Camellia sinensis L. and Artemisia argyi mixture in order to increase extraction yield in the extract. The effects of three independent variables, $X_1$ (Mixture ratio, 60-80%), $X_2$ (Ratio of water to raw material, 20~100 mL/g), and $X_3$ (Extraction time, 25-145 min), were investigated at three levels using Box-Behnken design (BBD) to obtain the highest extraction efficiency. Y (Extraction yield) was chosen as dependent variable. Our result showed that the coefficient of determination ($R^2$) of the model was 0.9747, with significant at the level of p < 0.002. Furthermore, the predicted values of each variable were similar to the actual values. The optimum extraction conditions were as follows: mixture ratio of 85.86%, ratio of water to raw material of 92.73 mL/g, and extraction time of 56.52 min. At these conditions, predicted extraction yield was 30.03%. The analysis of variance (ANOVA) indicated a high goodness of model fit and the success of the RSM method for optimizing extraction conditions of Camellia sinensis L. and Artemisia argyi mixture.

본 연구는 초음파 진동에 의해 발생하는 공동현상을 이용하여 다양한 유용성분과 생리활성을 가지고 있는 녹차와 애엽을 혼합하여 새로운 식품소재를 개발하기 위해서 반응표면분석법에 의한 추출특성을 모니터링 하여 최적 추출조건을 예측하였다. 초음파를 지속적으로 가하는 조건에서 Box-Behnken design에 의해 녹차와 애엽의 혼합비, 용매와 용질의 비, 추출시간을 독립변수로 하여 15구간의 추출조건을 설정하고 추출수율(Y)을 종속변수로 하여 모니터링 하였다. 반응표면분석결과 녹차 및 애엽 혼합 추출물은 녹차의 함량과 추출용매의 양이 증가 할수록 추출수율이 증가 하였으며, 추출시간은 결과에 큰 영향을 주지 않는 것으로 나타났다. 추출수율을 최대로 얻을 수 있는 녹차 및 애엽 혼합물의 최적 추출조건은 녹차와 애엽의 혼합비 85.86%, 용매와 용질의 비 92.73 mL/g, 추출시간 56.52분으로 확인되었으며, 추출수율의 최대값은 30.03%로 예측되었다.

Keywords

References

  1. Ahn S.H., Son S.M., Kim H.K.: A study on the health and nutritional characteristics according to household income and obesity in Korean adults aged over 50-based on 2005 KNHANES. Korean J. Community Nutr., 17, 463-478 (2012). https://doi.org/10.5720/kjcn.2012.17.4.463
  2. Chua S., Leivel R.L.: Obesity genes: molecular and metabolic mechanisms. Diabetes rev., 5, 2-7 (1997).
  3. Choi J.H.: The analysis of regional characteristics of the aging population in Korea. Journal of the economic geographical society of korea, 16, 233-246 (2013). https://doi.org/10.23841/egsk.2013.16.2.233
  4. Koh Y.J., Cha D.S., Choi H.D., Park Y.K., Choi I.W.: Hot water extraction optimization of dandelion leaves to increase antioxidant activity. Korean J. Food Sci. Technol., 40, 283-289 (2008).
  5. Lim T.S., Do J.R., Kwon O.J., Kim H.K.: Monitoring on extraction yields and functional properties of onion(Allium cepa) Extracts by using response surface methodology. J. Korean Soc. Food Sci. Nutr., 36, 105-110 (2007). https://doi.org/10.3746/jkfn.2007.36.1.105
  6. Park S.H., Hwang H.S., Han J.H.: Development of drink from composition with medicinal plants and evaluation of its physiological function. Korean J. Nutr., 37, 364-372 (2004).
  7. Kim S.H., Lee M.H., Jeong Y.J.: Current trends and development substitute tea and plan in the korean green tea industry. Food industry and nutrition, 19, 20-25 (2014).
  8. Siddiqui I.A., Asim M., Hafeez B.B., Adhami V.M., Tarapore R.S., Mukhtar H.: Green tea polyphenol EGCG blunts androgen receptor function in prostate cancer. FASEB. J., 25, 1198-1207 (2011). https://doi.org/10.1096/fj.10-167924
  9. Coyle C.H., Philips B.J., Morrisroe S.N., Chancellor M.B., Yoshimura N.: Antioxidant effects of green tea and its polyphenols on bladder cells. Life Sci., 83, 12-18 (2008). https://doi.org/10.1016/j.lfs.2008.04.010
  10. Higdon J.V., Frei B.: Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit. Rev. Food Sci. Nutr., 43, 89-143 (2003). https://doi.org/10.1080/10408690390826464
  11. Khan N., Afaq F., Saleem M., Ahmad N., Mukhtar H.: Targeting multiple signaling pathways by green tea polyphenol (-)-epigallocatechin-3-gallate. Cancer Res., 66, 2500-2505 (2006). https://doi.org/10.1158/0008-5472.CAN-05-3636
  12. Shankar S., Ganapathy S., Hingorani S.R., Srivastava R.K.: EGCG inhibits growth invasion, angiogenesis and metastasis of pancreatic cancer. Front Biosci., 13, 440-452 (2008). https://doi.org/10.2741/2691
  13. Zaveri N.T.: Green tea and its polyphenolic catechins: medical uses in cancer and noncancer applications. Life Sci., 78, 2073-2080 (2006). https://doi.org/10.1016/j.lfs.2005.12.006
  14. Kim J.R., Jung J.Y., Ko K.S.: Study on the physiological activities of hot water extract of artemisia herb. J. Kor. Soc. Beauty Cultural Arts, 4, 46-53 (2015).
  15. Min S.W., Kim N.J., Baek N.I., Kim D.H.: Inhibitory effects of eupatilin and jaceosidin isolated from Artemisia princeps on carrageenan-induced inflammation in mice. J. Ethnopharmacol., 125, 487-500 (2009). https://doi.org/10.1016/j.jep.2009.06.026
  16. Kim M.J., Han J.M., Jin Y.Y., Baek M.H., Chung H.G., Choi M.S., Lee K.T., Sok D.E., Jeong T.S.: In vitro antioxidant and anti-inflammatory activities of jaceosidin from Artemisia princeps Pampanini cv. Sajabal. Arch. Pharm. Res., 31, 429-437 (2008). https://doi.org/10.1007/s12272-001-1175-8
  17. Ryu J.H., Lee H.J., Jeong Y.S., Ryu S.Y., Han Y.N.: Yomogin, an inhibitor of nitric oxide production in LPS-activated macrophages. Arch. Pharm. Res., 21, 481-484 (1998). https://doi.org/10.1007/BF02974648
  18. Kang Y.J., Jung U.J., Lee M.K., Kim H.J., Jeon S.M., Park Y.B., Chung H.G., Baek N.I., Lee K.T., Jeong T.S., Choi M.S.: Eupatilin, isolated from Artemisia princeps Pampanini, enhances hepatic glucose metabolism and pancreatic beta-cell function in type 2 diabetic mice. Diabetes Res. Clin. Pract., 82, 25-32 (2008). https://doi.org/10.1016/j.diabres.2008.06.012
  19. Sarath V.J., So C.S., Won Y.D., Gollapudi S.: Artemisia princeps var orientalis induces apoptosis in human breast cancer MCF-7 cells. Anticancer Res., 27, 3891-3898 (2007).
  20. Park E.Y., Lee K.W., Lee H.W., Cho Y.W., Baek N.I., Chung H.G., Jeong T.S., Choi M.S., Lee K.T.: The ethanol extract from Artemisia princeps Pampanini induces p53-mediated G1 phase arrest in A172 human neuroblastoma cells. J. Med. Food, 11, 237-245 (2008). https://doi.org/10.1089/jmf.2007.609
  21. Han J.M., Kim M.J., Baek S.H., An S., Jin Y.Y., Chung H.G., Baek N.I., Choi M.S., Lee K.T., Jeong T.S. Antiatherosclerotic effects of Artemisia princeps Pampanini cv. Sajabal in LDL receptor deficient mice. J. Agric. Food Chem., 57, 1267-1274 (2009). https://doi.org/10.1021/jf802639y
  22. Shin S.L., Lee C.H.: Antioxidant activities of ostrich fern by different extraction methods and solvents. J. Life Sci., 21, 56-61 (2011). https://doi.org/10.5352/JLS.2011.21.1.56
  23. Kim I.H., Kim S.H., Kwon J.H.: Optimizing the hot-water extraction conditions for Acanthopanacis cortex using response surface methodology. J. Korean Soc. Food Sci. Nutr., 37, 512-520 (2008). https://doi.org/10.3746/jkfn.2008.37.4.512
  24. Kim D.I., Hong J.H.: Optimization of ethanol extraction conditions for functional components from Lespedeza cuneata using response surface methodology. Korean J. Food Cookery Sci., 28, 275-283 (2012). https://doi.org/10.9724/kfcs.2012.28.3.275
  25. Park E.J., Ahn J.J., Kim J.S., Kwon J.H.: Antioxidant activities in freeze-dried and hot air-dried schizandra fruit(Schizandra chinensis Baillon) at different microwave-assisted extraction conditions. Korean J. Food Sci. Technol., 45, 667-674 (2013). https://doi.org/10.9721/KJFST.2013.45.6.667
  26. Lee C.J., Kim M.S., Shen J.Y., Kim Y.D., Shin J.H.: The extraction condition of pungent compounds from Zanthoxylum piperitum DC pericarps by using supercritical fluid extraction. Korean J. Med. Crop Sci., 11, 19-23 (2003).
  27. Ahmad-Qasem M.H., Canovas J., Barrajon-Catalan E., Micol V., Carcel J.A., Garcia-Perez J.V.: Kinetic and compositional study of phenolic extraction from olive leaves(var. Serrana) by using power ultrasound. IFSET, 17, 120-129 (2013).
  28. Adil I.H., Cetin H.I., Yener M.E., Bayindirli A.: Subcritical (carbon dioxide+ ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J. Supercrit. Fluids, 43, 55-63 (2007). https://doi.org/10.1016/j.supflu.2007.04.012
  29. Duval B., Shetty K.: The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J. Food Biochem., 25, 361-377 (2001). https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
  30. Kim J.H., Park J.H., Park S.D., Choi S.Y., Seong J.H., Moon K.D.: Preparation and antioxidant activity of health drink with extract powders from safflower(Carthamus tinctorius L.) seed. Korean J. Food Sci. Technol., 34, 617-624 (2002).
  31. Benzie I., Stranin J.: The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem., 239, 70-76 (1996). https://doi.org/10.1006/abio.1996.0292
  32. Kaiser S., Verza S.G., Moraes R.C., Pittol V., Penaloza E.M.C., Pavei C., Ortega G.G.: Extraction optimization of polyphenols, oxindole alkaloids and quinovic acid glycosides from cat's claw bark by Box-Behnken design. Ind. Crop Prod., 48, 153-161 (2013). https://doi.org/10.1016/j.indcrop.2013.04.026
  33. Kim Y.S., Kim R., Moon J.H., Ji J.R., Choi H.D., Park Y.K.: Optimization of extraction condition of polyphenolic compounds from apple pomace by response surface methodology. Korean J. Food Sci. Technol., 41, 245-250 (2009).
  34. Zhao L.C., He Y., Deng X., Xia X.H., Liang J., Yang G.L., Li W., Wang H.: Ultrasound-assisted extraction of syringin from the bark of Ilex rotunda thumb using response surface methodology. Int. J. Mol. Sci., 13, 7607-7616 (2012). https://doi.org/10.3390/ijms13067607
  35. Tian Y., Xu Z., Zheng B., Lo Y.M.: Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) seed oil. Ultrasonics sonochemistry, 20, 202-208 (2013). https://doi.org/10.1016/j.ultsonch.2012.07.010
  36. Lee C.Y., Kim K.M., Son H.S.: Optimal extraction conditions to produce rosemary extracts with higher phenolic content and antioxidant activity. Korean J. Food Sci. Technol., 45, 501-507 (2013). https://doi.org/10.9721/KJFST.2013.45.4.501
  37. Kang J.R., Lee S.J., Kwon H.J., Kwon M.H., Sung N.J.: Establishment of extraction conditions for the optimization of the black garlic antioxidant activity using the response surface methodology. Korean J. Food Preserv., 19, 577-585 (2012). https://doi.org/10.11002/kjfp.2012.19.4.577
  38. Woo K.S., Jeong J.Y., Hwang I.G., Lee Y.J., Lee Y.R., Park H.J., Jeong H.S.: Antioxidant activity of ethanol extraction on citron seed by response surface methodology. J. Korean Soc. Food Sci. Nutr., 38, 384-390 (2009). https://doi.org/10.3746/jkfn.2009.38.3.384
  39. Park H.E., Row K.H.: Optimization of synthesis condition of monolithic sorbent using response surface methodology. Appl. Chem. Eng., 24, 299-304 (2013).
  40. Kim H.K., Do J.R., Hong J.H., Lee G.D.: Optimization for functional properties of cabbage extracts. Korean J. Food Preserv., 12, 591-599 (2005).

Cited by

  1. Enhancement of Chlorophyll a Production from Marine Spirulina maxima by an Optimized Ultrasonic Extraction Process vol.8, pp.1, 2017, https://doi.org/10.3390/app8010026