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http://dx.doi.org/10.9799/ksfan.2016.29.2.228

Optimization for Chia Seed Antioxidative Activity of Solvent Extraction Using the Response Surface Methodology  

Han, Kee-Young (Dept. of Food Science and Technology, Seoul Women's University)
Choi, Jin-Young (Division of Food Science and Culinary Arts, Shinhan University)
Publication Information
The Korean Journal of Food And Nutrition / v.29, no.2, 2016 , pp. 228-236 More about this Journal
Abstract
The purpose of this study was to determine the optimum conditions of solvent extraction type and solvent concentration (60, 70, 80%, v/v), extraction time (30, 80, 130 mins) and extraction temperature (10, 15, $20^{\circ}C$) in order to increase the antioxidant activity of the chia seed. The total polyphenol content and DPPH radical scavenging activity was measured by using response surface methodology (RSM) to establish the optimal conditions. Using ethanol and methanol extractions at extraction concentrations of 60%, and time and temperature of 130 mins and $20^{\circ}C$, the maximum total polyphenol content was 871.00 mg% ($R^2=0.9507$) and 557.70 mg% ($R^2=0.9784$) for ethanol and methanol extraction respectively. Using the same extraction conditions, the maximum level of DPPH radical scavenging activity was 72.14% ($R^2=0.9675$) and 52.79% ($R^2=0.9524$) for ethanol and methanol extraction respectively. The results indicate that ethanol extracts showed a higher antioxidant activity than methanol extracts. The ethanol extraction conditions of response surface analysis (RSA) were affected more by ethanol concentration than by extraction time or temperature. In contrast, the methanol extraction conditions of response surface analysis (RSA) were affected more by extraction time. Based on the RSM, the optimum ethanol extraction conditions were the following: extraction concentration, 63%: time, 100 mins: and temperature, $18^{\circ}C$. The optimum methanol extraction conditions were the following: extraction concentration, 65%; time, 120 mins; and temperature, $16^{\circ}C$.
Keywords
chia seed; antioxidative activity; solvent extraction; response surface methodology;
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Times Cited By KSCI : 11  (Citation Analysis)
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