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http://dx.doi.org/10.3746/jkfn.2015.44.3.464

Optimization of Extraction Conditions of Sarcodon aspratus by Response Surface Methodology  

Lee, Hye-Jin (Korea Food Research Institute)
Jung, Sung-Keun (Korea Food Research Institute)
Do, Jeong-Ryong (Korea Food Research Institute)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.3, 2015 , pp. 464-469 More about this Journal
Abstract
Response surface methodology (RSM) was used to monitor extraction characteristics of extracts from Sarcodon aspratus. Based on a central composite design, independent variables were microwave power (30~150 W), ethanol concentration (0~100%), and extraction time (1~9 min). Dependent variables were yield, electron-donating ability, total phenol contents, and SOD-like activity. Coefficients of determination ($R^2$) for dependent variables ranged from 0.80 at 0.97. The maximum extraction yield was 50.28% under conditions of 125.1 W microwave power, 18.67% ethanolic concentration, and 7.06 min extraction time. The maximum extraction electron-donating ability was 22.14% under conditions of 31.09 W, 45.76%, and 4.32 min. The maximum extraction total polyphenol content was 30.54 mg tannic acid equivalent/g at 122.54 W, 48.05%, and 8.36 min. The maximum extraction SOD-like activity was 33.44% at 121.17 W, 47.42%, and 8.41 min. Based on superimposition of four dimensional RSM with respect to extraction yield, electron-donating ability, total polyphenol content, and SOD-like activity obtained under various extraction conditions, optimum ranges of extraction conditions were found to be microwave power of 78~88 W, ethanol concentration of 39~57%, and extraction time of 3.5~9 min.
Keywords
Sarcodon aspratus; response surface methodology (RSM); electron donating ability; total polyphenol content;
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Times Cited By KSCI : 11  (Citation Analysis)
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