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http://dx.doi.org/10.9713/kcer.2016.54.3.315

Optimization of Extraction Conditions of Polyphenolic Compounds from Amaranth Leaf using Statistically-based Optimization  

Jo, Jaemin (Department of Food Science, Sunmoon University)
Choi, Kanghoon (Department of Food Science, Sunmoon University)
Shin, Seulgi (Department of Food Science, Sunmoon University)
Lee, Jihyun (Department of Food Science, Sunmoon University)
Kim, JinWoo (Department of Food Science, Sunmoon University)
Publication Information
Korean Chemical Engineering Research / v.54, no.3, 2016 , pp. 315-319 More about this Journal
Abstract
This study examined the optimization of hot-water extraction conditions for maximizing the total polyphenol compounds (TPC) extracted from amaranth leaf. The effects of three independent variables, including extraction temperature, extraction time and ethanol concentration on TPC were investigated using central composite design (CCD). The concentration of TPC increased with increased levels of extraction temperature and time. The extraction temperature and the ethanol concentration showed the significant effect on TPC production (p<0.05). The predicted values at the optimized condition were acceptable when compared to the experimental values ($R^2=0.9566$). The optimum extraction conditions were as follows: temperature of $90.1^{\circ}C$, time of 50 min and ethanol concentration of 61.6% (v/v) for the maximum TPC of 12.6 mg GAE/g DM.
Keywords
Amaranth; byproduct; Polyphenol; Extraction; Optimization;
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Times Cited By KSCI : 9  (Citation Analysis)
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