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Optimization of Hot-Water Extraction Condition of Garlic Using a Response Surface Methodology  

Lee, Jin-Man (Department of Food and Biotechnology, Hoseo University)
Cha, Tae-Yang (R&D Center Kim Jeong Moon Aloe Co., LTD.)
Kim, Seong-Ho (Department of Herbs & Food Science, Kyungbuk College of Science)
Kwon, Taeg-Kyu (Department of Food Science and Biotechnology, Kyungpook National University)
Kwon, Joong-Ho (School of Medicine, Keimyung University)
Lee, Sang-Han (School of Medicine, Keimyung University)
Publication Information
Food Science and Preservation / v.14, no.4, 2007 , pp. 385-393 More about this Journal
Abstract
Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at $80^{\circ}C$ for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.
Keywords
garlic; antioxidant; alliin; allicin; response surface methodology;
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Times Cited By KSCI : 4  (Citation Analysis)
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