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http://dx.doi.org/10.11002/kjfp.2011.18.3.319

Optimization of Extraction Conditions for Mate (Ilex paraguarensis) Ethanolic Extracts  

Yang, Su-Jin (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
No, Hong-Kyoon (Department of Food Science and Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.18, no.3, 2011 , pp. 319-327 More about this Journal
Abstract
This study was conducted to monitor the quality characteristics of mate (Ilex paraguarensis) ethanolic extracts via the response surface methodology. In the extraction conditions that were based on the central composite design with variations in the ethanol concentration (0-100%), extraction temperature($35-95^{\circ}C$), and the ratio of the solvent to the sample (10~30 mL/g). The extraction yield and total polyphenol content improved with the increase in the ethanol concentration than in the extraction temperature. The caffeic acid content increased with the decrease in the solvent ratio. The coefficients of determinations ($R^2$) were 0.8842 (p<0.05), 0.8729 (p<0.05), and 0.9205 (p<0.05) in terms of the electron donating ability, nitrite scavenging effect (pH 3.0), and SOD-like ability, respectively. The estimated conditions for the maximized extraction, including in terms of the yield, total polyphenol content, caffeic acid content, and electron donating ability, were a 21-48% ethanol concentration, a $76.4^{\circ}C$ extraction temperature, and 10-14mL/g solvent-to-sample ratio.
Keywords
Mate (Ilex paraguarensis); extraction condition; optimization; caffeic acid;
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Times Cited By KSCI : 9  (Citation Analysis)
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