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Changes of Total Polyphenol Content and Antioxidant Activity of Aster scaber Thunb Extracts with Different Microwave-Assisted Extraction Conditions  

김현구 (한국식품개발연구원)
권영주 (한국식품개발연구원)
김영언 (한국식품개발연구원)
남궁배 (한국식품개발연구원)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 88-93 More about this Journal
Abstract
This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).
Keywords
Aster scaber Thunb; microwave-assisted extraction; polyphenol content; antioxidant activity;
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