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Prediction of Optimal Extraction Conditions in Microwave-Assisted Process for Antioxidant-Related Components from Thymus quinquecostatus  

Kwon Young-ju (Department of Food Science and Technology, Kyungpook National University)
Noh Jung-eun (Department of Food Science and Technology, Kyungpook National University)
Lee Jung-eun (Department of Food Science and Technology, Kyungpook National University)
Lee Sung-Ho (Department of Food Nutrition and Culinary, Keimyung College)
Choi Yong-Hee (Department of Food Science and Technology, Kyungpook National University)
Kwon Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.12, no.4, 2005 , pp. 344-349 More about this Journal
Abstract
Microwave-assisted process (MAP) was applied to extract antioxidant-related components from Thymus quinquecostatus var. japonica Hara. Microwave power(2,450 MHz, $0{\sim}160$ W) and extraction time($1{\sim}5\;min$) were used as independent variables($X_i$) for central composite design to yield 10 different extraction conditions. Response surface methodology was applied to predict optimum extraction conditions for dependent variables of extracts, such as total yield, total phenolics, flavonoid, and electron donation ability depending on different powers and extraction times of MAP. Determination coefficients($R^2$) of regression equations for dependent variables were higher than 0.93 excluding that of total phenolics, and microwave power was predicted more influential than extraction time in MAP (p<0.05). The optimal extraction time for each dependent variable was ranged from 3.36 to 4.97 min, but microwave power showed wide ranges depending on variables. The superimposed contour maps for maximized dependent variables illustrated extraction conditions of 64 to 100 W in microwave power and 2.9 to 4.0 min in extraction time.
Keywords
Thymus quinquecostatus; microwave-assisted extraction; antioxidative components;
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