Browse > Article

Extraction Yields and Functional Properties of Garlic Extracts by Response Surface Methodology  

Lim, Tae-Soo (Korea Food Research Institute)
Do, Jeong-Ryong (Korea Food Research Institute)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Food Science and Biotechnology / v.17, no.2, 2008 , pp. 379-383 More about this Journal
Abstract
Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31 %, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11 %, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.
Keywords
garlic; yield; functionality; monitoring; response surface methodology (RSM);
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 2
연도 인용수 순위
1 Stoewsand GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables. A review. Food Chem. Toxicol. 33: 537-543 (1995)   DOI   ScienceOn
2 Park NY, Lee GD, Jeong YJ, Kwon JH. Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J. Korean Soc. Food Sci. Nutr. 27: 585-590 (1998)   과학기술학회마을
3 Bartsch H, Montesano R. Relevance of nitrosamines to human cancer. Carcinogenesis 5: 1381-1393 (1984)   DOI   ScienceOn
4 Lim TS, Oh HI, Kwon JH, Kim HY. Physiological activities of ginger extracts originated from different habit. Food Sci. Biotechnol. 15: 143-147 (2006)   과학기술학회마을
5 Borek C. Antioxidant health effects of aged garlic extract. J. Nutr. 131: 1010S-1015S (2001)
6 Lee SM, Rhee SH, Park KY. Antimutagenic effect of various cruciferous vegetables in Salmonella assaying system. J. Food Hyg. Saf. 12: 321-327 (1997)   과학기술학회마을
7 Plumb GW, Chambers SJ, Lambert N, Wanigatunga S, Williamson G. Influence of fruit and vagetable extracts on lipid peroxidation in microsome containing specific cytochrome P450s. Food Chem. 60: 161-164 (1997)   DOI   ScienceOn
8 Kang YH, Park YK, Lee GD. The nitrite-scavenging and electrondonating ability of phenolic compounds. Korean J. Food Sci. Technol. 28: 232-239 (1996)   과학기술학회마을
9 Yoon SR, Jeong YJ, Lee GD, Kwon JH. Changes in phenolic compounds properties of Rubi Fructus extract depending on extraction conditions. J. Korean Soc. Food Sci. Nutr. 32: 338-345 (2003)   과학기술학회마을   DOI
10 Blois MS. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1204 (1958)
11 Shin HH, Kim CT, Cho YJ, Hwang JK. Analysis of extrudes pectin extraction from apple pomace by response surface methodology. Food Sci. Biotechnol. 14: 28-31 (2005)
12 SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1990)
13 Sorensen M, Jensen BR, Poulson HE, Deng XS, Tysdtrup N, Dalhoff K, Loft S. Effects of a Brussels sprouts extract on oxidative DNA damage and metabolising enzymes in rat liver. Food Chem. Toxicol. 39: 533-540 (2001)   DOI   ScienceOn
14 Kim SM, Kim EJ, Cho YS, Sung SK. Antioxidant of pine extracts according to preparation method. Korean J. Food Sci. Technol. 31: 527-534 (1999)   과학기술학회마을
15 Zhu C, Poulson HE, Loft S. Inhibition of oxidative DNA damage in vitro by extracts Brussels sprouts. Free Radical Res. 33: 187-196 (2000)   DOI   ScienceOn
16 Kim SM, Cho YS, Sung SK. The antioxidant ability and nitritescavenging ability of plant extracts. Korean J. Food Sci. Technol. 33: 626-632 (2001)
17 Lee GD, Lee JE, Kwon JH. Application of response surface methodology in food industry. Food Ind. 33: 33-45 (2000)