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Optimization of Extraction Conditions for Hot Water Extracts from Chrysanthemum indicum L. by Response Surface Methodology  

Yun, Ok-Hui (Department of Food & Nutrition, Myongji University)
Jo, Jeong-Sun (Department of Food & Nutrition, Myongji University)
Publication Information
Korean journal of food and cookery science / v.23, no.1, 2007 , pp. 1-8 More about this Journal
Abstract
Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.
Keywords
Chrysanthemum indicum L; Water Extract; Optimization; Response Surface Methodology;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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