Browse > Article
http://dx.doi.org/10.3746/jkfn.2012.41.3.390

Optimization of Corni fructus Extracts by Response Surface Methodology  

Lee, Hye-Jin (Korea Food Research Institute)
Do, Jeong-Ryong (Korea Food Research Institute)
Kwon, Joong-Ho (Dept. of Food Sience and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.3, 2012 , pp. 390-395 More about this Journal
Abstract
Response surface methodology was used to monitor the characteristics of Corni fructus. A maximum electron donating ability of 81.27% was obtained at 119.71 W of microwave power, 7.71% of ethanol concentration, and 4.21 min of extraction time. The maximum inhibitory effect on tyrosinase was 105.92% at 143.36 W of microwave power, 58.19% ethanol concentration, and 6.71 min of extraction time. The maximum superoxide dismutase like activity was 87.08% under the extraction conditions of 107.33 W of microwave power, 96.14% ethanol concentration, and 31.49 min of extraction time. The total polyphenol content showed a maximum of 475.86 mg% at 140.29 W of microwave power, 27.44% ethanol concentration, and 58.69 min of extraction time. Based on the superimposition of four-dimensional RSM data regarding the electron-donating ability, inhibitory effect on tyrosinase, superoxide dismutase like activity, and total polyphenol content, the optimum ranges of extraction conditions were found to be at 78~98 W of microwave power, 3~33% ethanol concentration, and 3.6~9 min of extraction time.
Keywords
Cornu fructus; response surface methodology; optimization; extraction conditions;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
연도 인용수 순위
1 Lee BM, Do JR, Kim HK. 2007. Prediction of optimal microwave- assisted extraction conditions preserving valuable functional properties of fluid Cheonggukjang obtained from red ginseng. Korean J Food Preserv 14: 474-480.   과학기술학회마을
2 Choi MA, Park NY, Woo SM, Jeong YJ. 2003. Optimization of extraction conditions from Hericium erinaceus by response surface methodology. Korean J Food Sci Technol 35: 777-782.   과학기술학회마을
3 Koh YJ, Cha DS, Choi HD, Park YK, Choi IW. 2008. Hot water extraction optimization of dandelion leaves to increase antioxidant activity. Korean J Food Sci Technol 40: 283-289.   과학기술학회마을
4 Yoon OH, Cho JS. 2007. Optimization of extraction conditions for hot water extracts from Chrysanthemum indicum L. by response surface methodology. Korean J Food Cookery Sci 23: 1-8.   과학기술학회마을
5 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1198-1200.
6 Wong TC, Luh BS, Whitaker JR. 1971 Isolation and characterization of polyphenol oxidase of clingstone peach. Plant Physiol 48: 19-23.   DOI   ScienceOn
7 Marklund S, Marklund G. 1975. Involvement of superoxide amino radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem 47: 468-474.
8 Folin O, Denis W. 1912. On phosphotungastic-phosphomolybdic compounds as color reagents. J Biol Chem 12: 239-249.
9 Lee EJ, Kim JS, Kwon JH. 2008. Optimization of microwave- assisted extraction conditions for total catechin and electron donating ability of grape seed extracts. Korean J Food Preserv 15: 840-846.   과학기술학회마을
10 Kim SH, Kim IH, Kang BH, Lee KH, Lee SH, Lee DS, Kim SM, Hur SS, Kwon TK, Lee JM. 2009. Optimization of ethanol extraction conditions from propolis (a bee product) using response surface methodology. Korean J Food Preserv 16: 908-914.   과학기술학회마을
11 Park JW, Kim HS, Park IB, Shin GW, Lee YJ, Jo YC. 2009. Optimization of ethanol extraction conditions from glasswpot (Salicornia herbacea) using response surface methodology. Korean J Food Preserv 16: 376-384.
12 Lim TS, Do JR, Kwon JH, Kim HK. 2007. Monitoring on extraction yields and functional properties of onion (Allium cepa) extracts by using response surface methodology. J Korean Soc Food Sci Nutr 36: 105-110.   과학기술학회마을   DOI
13 Kim HK, Kim MO, Choi MG, Kim KH. 2003. Optimization of microwave extraction conditions for Flammulina velutipes by response surface methodology. Korean J Food Sci Technol 35: 222-228.   과학기술학회마을
14 Kim OK. 2005. Antidiabetic and antioxidative effects of Corni fructus in streptozotocin-induced diabetic rats. J Korean Oil Chemists' Soc 22: 157-167.   과학기술학회마을
15 Seo KI, Lee SW, Yang KH. 1999. Antimicrobial and antioxidative activities of Corni fructus extracts. Korean J Postharvest Sci Technol 6: 99-103.   과학기술학회마을
16 Guilian T, Zang T, Yang F, Ito Y. 2000. Separation of gallic acid from Cornus officinalis Sieb. et Zucc by high-speed countercurrent chromatography. J Chromatogr A 886: 309- 312.   DOI   ScienceOn
17 Kim YD, Kim HK, Kim KJ. 2003. Analysis of nutritional components of Cornus officinalis. J Korean Soc Food Sci Nutr 32: 785-789.   DOI
18 Seo KI, Lee SW, Yang KH. 1999. Antimicrobial and antioxidative activities of Corni fructus extracts. Kroean J Postharvest Sci Technol 6: 99-103.   과학기술학회마을
19 Kim YD, Kim HK, Kim KJ. 2003. Antimicrobial activity of solvent fraction from Cornus officinalis. J Korean Soc Food Sci Nutr 32: 829-832.   DOI
20 Seo YB, Kil GJ, Lee YK, Lee YC. 2002. Study on the effects of Corni fructus about the anti-allergic action. Kor J Herbology 17: 1-12.   과학기술학회마을
21 Lee SJ, Kim EH, Lee HG. 2008. Development of rice wine using Cornus officinalis and Scutellaria baicalensis, respectively antioxidant activity tests. Korean J Food Sci Technol 40: 1-10.
22 Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. J Food Sci 57: 190-196.   DOI
23 Cochran WG, Cox GM. 1957. Experimental Design. 2nd ed. John Wiley & Sons Inc, New York, NY, USA. p 335-375.
24 Box GEP, Hounter JS. 1957. Multifactor experimental design for exploring response surfaces. Annal Math Stat 28: 1195-1242.