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http://dx.doi.org/10.11002/kjfp.2017.24.7.949

Optimization of microwave-assisted extraction process of Hordeum vulgare L. by response surface methodology  

Lee, Jae-Jun (School of Food Science and Technology, Kyoungpook National University)
Park, Dae-Hee (School of Food Science and Technology, Kyoungpook National University)
Lee, Won-Young (School of Food Science and Technology, Kyoungpook National University)
Publication Information
Food Science and Preservation / v.24, no.7, 2017 , pp. 949-956 More about this Journal
Abstract
This study attempted to find optimum extract range of active ingredient for barley sprouts (Hordeum vulgare L.). Extracts from Hordeum vulgare L. were made by microwave extraction method and total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH) were measured with extract of Hordeum vulgare L.. Response surface methodology (RSM) was applied to a extraction process, and central composite design (CCD) was also used for this process to examine the optimum condition. Independent variables ($X_n$) are concentration of ethanol ($X_1$: 0, 25, 50, 75, 100%), microwave power ($X_2$: 60, 120, 180, 240, 300 W), extraction time ($X_3$: 4, 8, 12, 16, 20 min). Dependent variables ($Y_n$) are TPC ($Y_1$), TFC ($Y_2$), DPPH radical scavenging ($Y_3$). It is formed by sixteen conditions to extract. The $R^2$ value of dependent variables is ranged from 0.90 to 0.97 (p<0.05). Experiments values within the optimal range (40% of ethanol concentration, 120 W of microwave power, 18 min of extraction time) were 3.74 mg GAE/g (TPC), 3.00 mg RE/g (TFC), 35.43% (DPPH), respectively. Under the optimized conditions, predicted value showed no significant difference comparing with the experimental values.
Keywords
Hordeum vulgare L.; microwave-assisted extraction; response surface methodology; optimized conditions;
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Times Cited By KSCI : 15  (Citation Analysis)
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