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http://dx.doi.org/10.3746/jkfn.2005.34.10.1625

Optimization of Extraction Conditions for Cabbage  

Do, Jeong-Ryong (Korea Food Reseach Institute)
Kim, Hyun-Ku (Korea Food Reseach Institute)
Hong, Joo-Heon (DG-Technology Agency, Traditional Bio-Materials Industry Center)
Lee, Gee-Dong (DG-Technology Agency, Traditional Bio-Materials Industry Center)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.10, 2005 , pp. 1625-1632 More about this Journal
Abstract
This study was conducted to monitor the extraction yields and functional properties from cabbage by a response surface methodology. The extract yield was maximized as 44.47$\%$ under the temperature of 79.86$^{\circ}C$, ethanol concentration of 56.84$\%$ and solvent to sample ratio 25.58 mL/g . The maximum value of electron donating ability was 85.46$\%$ at 46.38$^{\circ}C$,57.06$\%$ of ethanol concentration and 27.71 mL/g of solvent to sample ratio. The maximum value of tyrosinase inhibitory effect was 69.37$\%$ at 37.5$^{\circ}C$,47.71$\%$ of ethanol concentration and 16.03 mL/g of solvent to sample ratio. The maximum value of SOD-like activity was 48.36$\%$ in 66.12$^{\circ}C$, 70.35$\%$ of ethanol concentration and 29.13 mL/g of solvent to sample ratio. Estimated conditions for the maximized extraction including yield, electron donating ability and SOD-like activity were 20 $\∼$ 30 mL/g in ratio of solvent to sample, 25$\∼$85$\%$ in ethanol concentration, and 40$\∼$90$^{\circ}C$ in extraction temperature.
Keywords
cabbage; extraction condition; optimization; SOD-like activity;
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