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http://dx.doi.org/10.9721/KJFST.2013.45.6.667

Antioxidant Activities in Freeze-dried and Hot Air-dried Schizandra Fruit (Schizandra chinensis Baillon) at Different Microwave-asssisted Extraction Conditions  

Park, Eun-Joo (School of Food Science & Biotechnology, Kyungpook National University)
Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University)
Kim, Jeong-Sook (Department of Food Nutrition & Culinary, Keimyung College)
Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.6, 2013 , pp. 667-674 More about this Journal
Abstract
This study was aimed to investigate the effect of microwave-assisted extraction on Schizandra fruit extract dried by two different treatments: freeze-drying and hot air-drying. Two extraction parameters were measured in particular: total polyphenol content and antioxidant activity. Both values were found to increase as the microwave power increased, for both drying processes. However, the extract from the freeze-dried sample exhibited higher antioxidant activity than that from the hot air-dried samples. Additionally, the total polyphenol content and antioxidant activity of the extract from the freeze-dried samples increased with the extraction time, whereas they decreased with the extraction time in the case of the hot air-dried sample. Solvent concentration was also found to have a significant effect on total polyphenol content and antioxidant activity; the highest values for both properties were achieved at 50 and 70% ethanol concentrations, respectively. In summary, a higher total polyphenol content and antioxidant activity were observed for Schizandra fruit extracted by freeze-drying than that by hot air-drying.
Keywords
Schizandra chinensis; microwave-assisted extraction; total polyphenol; antioxidant activity; drying effect;
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Times Cited By KSCI : 8  (Citation Analysis)
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