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Characteristics of Elsholtzia splendens Extracts on Simultaneous Steam Distillation Extraction Conditions  

Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (DG-Traditional Bio-Materials Industry Center)
Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.13, no.5, 2006 , pp. 623-628 More about this Journal
Abstract
This study was performed to develop extract materials from Elsholtzia splendens by analyzing the functionality and aroma profile by the simultaneous steam distillation extraction. The qualities of extracts such as total yield, total phenolic compound and electron donation ability were affected by extraction temperature than time. The main flavor compounds were analyzed as estragole, thymol and beta-caryophyllene. The response variables had significant with extraction temperature than tim. The established model was suitable to predict calculated value in experimental ranges. The optimum extinction conditions, which were limited of maximum value for dependent variables were $108^{\circ}C$ and 2.1 hr in the simultaneous steam distillation extraction method.
Keywords
simultaneous steam distillation extraction; aroma; optimization; Elsholtzia splendens;
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Times Cited By KSCI : 4  (Citation Analysis)
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