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Effects of Microwave, Ultrasound and Roasting Pretreatments on Hot Water Extraction of Acanthopanax senticosus  

Chung, Hun-Sik (Food and Bio-Industry Institute, Kyungpook National University)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.12, no.2, 2005 , pp. 146-150 More about this Journal
Abstract
A comparative study of pretreatment and extraction methods was conducted to investigate their effects on nutritional and bioactive components during hot-water extraction of Acanthopanax senticosus. The herb samples, ground and sifted $(8\~20\;mesh)$ were pretreated with ultrasound (20 kHz), microwave (2,450 MHz) or roasting $(180^{\circ}C)$ for 10 min, and then extracted by a boiling $(180^{\circ}C)$ under atmospheric pressure or a pressured boiling $(121^{\circ}C)$ for 2 hr. In general, the pretreatments improved the extraction efficiency and the DPPH radical scavenging activity of extract. Particularly, the extraction yields of soluble solids, total sugar and phenolic compounds were increased in microwaving methods, and the protein yield and the radical scavenging activity were higher in roosting pretreatment. Yields of soluble solids, total sugar, protein and phenolic compouds in pressured extraction were higher than those in nonpressured extraction. These results suggested that pretreatment including microwave radiation, sonication and roasting and pressured extraction can be utilized for improving the extraction efficiency of A. senticosus.
Keywords
Acanthopanax senticosus; extraction; microwave; ultrasound; roasting;
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