• Title/Summary/Keyword: yield of oleoresin

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Studies on Oleoresin Product from Spices 3. Rapid Processing of Garlic Oleoresin (향신재료를 이용한 Oleoresin제조에 관한 연구 3. 마늘 Oleoresin의 속성제조)

  • 배태진;강훈이;김현주;최옥수;하봉석
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.1
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    • pp.73-77
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    • 1993
  • This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

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Effect of Some Factors on Oleoresin Extraction from Red Pepper (고추 Oleoresin의 추출에 영향을 미치는 몇가지 인자)

  • Jo, Kil-Suk;Kim, Hyun-Ku;Park, Mu-Hyun;Nam, Eun-Sook;Kang, Kook-Hee
    • Korean Journal of Food Science and Technology
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    • v.24 no.2
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    • pp.137-141
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    • 1992
  • To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was $20^{\circ}C$ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.

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Studies on Oleoresin Product from Spices 1. Extraction of Red Pepper Oleoresin (향신재료를 이용한 Oleoresin 제조에 관한 연구 1. 고추 Oleoresin의 추출)

  • 배태진;최옥수;박재림;김무남;한봉호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.6
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    • pp.603-608
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    • 1991
  • To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extraction temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.

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Optimization of Extraction Conditions for Garlic Oleoresin and Changes in the Quality Characteristics of Oleoresin during Storage (마늘 Oleoresin 추출조건의 최적화 및 저장 중 품질변화)

  • Kim You-Pung;Lee Gil-Woo;Oh Hoon-Il
    • The Korean Journal of Food And Nutrition
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    • v.19 no.2
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    • pp.219-226
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    • 2006
  • This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at $4^{\circ}C\;and\;25^{\circ}C$. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v), $30^{\circ}C$, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and $209.93{\mu}mol/g$, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at $4^{\circ}C$, the thiosulfinate content of garlic oleoresin was $32.37{\mu}mol/g$, while there was no detectable amount of thiosulfinate in the oleoresin stored at $25^{\circ}C$. Brown color and turbidity increased significantly during the storage of garlic oleoresin at $25^{\circ}C$ as compared to storage at $4^{\circ}C$, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.

Manufacture Condition of Oleoresin using Citron Peel (유자과피를 이용한 Oleoresin의 제조 조건)

  • Jeong, Jin-Woong;Lee, Young-Chul;Lee, Kyung-Mee;Kim, In-Hwan;Lee, Mie-Soon
    • Korean Journal of Food Science and Technology
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    • v.30 no.1
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    • pp.139-145
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    • 1998
  • This study was performed to provide fundamental data on the optimum manufacture condition of oleoresin using citron peel. Oleoresin was extracted from freeze-dried or hot air dried citron peels using various solvents (hexane, ether, dichloromethane, acetone. and methanol), mixing ratio, extraction temperature, and time. As a result, optimum extraction conditions of oleoresin were: solvent mixing ratio 1:10 (w/v), extraction time 2 hours, and extraction temperature $60^{\circ}C$ when used methanol, and their dichloromethane 1:10 (w/v), 4 hours and $20^{\circ}C$, respectively. At optimum extraction conditions, the yield of oleoresin was shown that 35.79% at hot air drying samples, 32.04% at freeze-dried ones when extracted by methanol, but shown 5.86% and 6.16% when used dichloromethane respectively. The number of volatile components present in citron oleoresin were confirmed as thirty two in methnol extracion method and twenty nine in dichloromethane extraction method by GC and GC/MS, respectively. But, in the kinds and amounts of volatile flavor components, relatively greater numbers of volatiles were identified in freeze-dried sample extracted by dichloromethane compared with other methods. In freeze-dried sample extracted by dichloromethane, volatile components of citron oleoresin predominantly occupied by limonene and ${\gamma}-terpinene$ with about 85%. Other important compounds were shown hydrocarbons. such as ${\alpha}-pinene$, myrcene, terpinolene, ${\beta}-farnesene\;and,\;{\delta}-elemene$, and linalool as alcohols.

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Quality Properties of Ginger (Zingiber officinale Roscoe) Oleoresin by Supercritical Fluid Extraction (초임계유체 추출에 의한 생가 (Zingiber officinale Roscoe) Oleoresin의 품질특성)

  • Lee, Myung-Hee;Lee, Kyoung-Hae;Choi, Sang-Yoon;Kim, Kyung-Tack
    • Journal of Food Hygiene and Safety
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    • v.26 no.1
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    • pp.36-42
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    • 2011
  • In order to optimize the supercritical fluid extraction (SFE) conditions of ginger oleoresin (GO), we conducted an evaluation of quality properties such as yield (%), color, volatile flavor compounds and gingerol components. The extraction yield gained by SFE increased as extraction pressure and temperature increased. The highest yield was $8.96{\pm}0.68%$ at 500 bar $65^{\circ}C$ extraction condition. The total color difference (${\Delta}E$) values decreased at high pressure. In case of the 100 bar pressure conditions, ${\Delta}E$-values increased as the temperature went up. The analysis of the 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol and curcumin contents decreased at high temperature conditions of identical pressure and increased at high pressure conditions. The volatile flavor compounds were detected in zingiberene, ${\beta}$-sesquiphellandre, ${\beta}$-phellandre, ${\alpha}{\gamma}$-curcumene, 2,3-butandiol, ${\beta}$-bisabolene and so on. Also volatile component contents showed difference in each of extraction conditions.

Volatile Compounds of Pine Needle(Pinus rigida Miller) Extracts (소나무(Pinus rigida Miller) 잎 추출물의 휘발성 성분)

  • 홍원택;고경민;이재곤;장희진;곽재진
    • Journal of the Korean Society of Tobacco Science
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    • v.24 no.1
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    • pp.53-59
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    • 2002
  • This study was conducted to evaluate whether pine needle extracts can be used as tobacco flavors. Yield of essential oil, absolute and oleoresin extracted from pine needles is 0.07%, 1.20% and 6.08% respectively. The volatile compounds isolated from the three types of extracts were analyzed by gas chromatography(GC) and mass selective detector(MSD). Total 72 components were identified in the three type of extracts including 26 hydrocarbons, 16 alcohols, 13 esters, 9 acids, 4 phenols, 2 aldehydes and 2 ketones compounds. The major components were $\beta$-pinene, $\beta$-caryophyllene, $\delta$-cadinene and 4,5-dimethyl-1,3 -dioxol-2-one. There were 49 volatile components in the absolute, 44 components in the essential oil and 26 components in the oleoresin. The content of hydrocarbons and alcohols was higher in the essential oil extracted by simultaneous distillation extraction(SDE) than in others, while that of esters and acids was higher in the absolute than in others. Especially, phenols and ketones were identified only in the oleoresin. The components such as $\beta$-pinene, bornyl acetate, $\alpha$-terpineol and oxygenated terpenes have characteristic piney and fresh green odor. The contents of these components was higher in the essential oil and the absolute than in the oleoresin. Therefor, the essential oil and the absolute are expected to be more useful than the oleoresin as tobacco flavor.

Extraction of Oleoresin from Korean Red Pepper (고추 Oleoresin의 추출에 관한 연구)

  • 장성준;한성연;주제선
    • Journal of the East Asian Society of Dietary Life
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    • v.3 no.2
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    • pp.155-163
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    • 1993
  • This study was conducted to investigate the optimal condition of the extraction of red pepper oleoresin. The yield of oleoresin form red pepper was 24~28% when it was extracted by ethanol and methanol. and 8~10% by acetone, ethylene dichloride and n-hexane. But more than 60% of portion in alcohol extracts were moisture and sugars. Capsaicin and pigment were extracted more than 70% of those in red pepper when it was extracted by ethylene dichloride Those useful components were extracted most efficiently by mixed solvents of ethanol and ethylene dichloride at the ratio of 50:150. other extracting conditions were investigated in this studies, such as optimal extraction time was more than 3 hours, temperature was 55$^{\circ}C$ and particle size was finer than 250 mesh

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Studies on the Stabilities of Red Pepper Oleoresin (고추 oleoresin의 품질안정성(品質安定性))

  • Kim, Chie-Soon;Lee, Gyu-Hee;Bae, Jung-Seul;Oh, Man-Jin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.16 no.3
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    • pp.85-90
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    • 1987
  • This experiment was carried out to study the preparations of red pepper oleoresin, the effects of pH and heat treatment on the stabilities of capsanthin and capsaicin in oleoresin state, and the interacting effects of ascorbic acid, metal salts and EDTA on the stabilities of capsanthin in the oleoresin-linoleate aqueous model system. The results were as follows: 1. Acetone was the most effective solvent to extract capsanthin and capsaicin from red pepper powder. The yield of oleoresin extracted with acetone was 14.27%. 2. Capsaicin was more stable at high temperature than capsanthin in oleoresin state. Capsanthin and capsaicin in oleoresin state were comparatively stable in the range (ron) pH 3 to pH 8. 3. Ascorbic acid acted as a prooxidant on the capsanthin oxidation reaction at concentrations up to $10^{-3}M$, but acted as an antioxidant at $10^{-1}M$. 4. The addition of $Cu^{+2}M$ and $Fe^{+3}M$ ions at all concentration increased the prooxidant activity on the degradation of capsanthin in oleoresin state. 5. EDTA showed a strong antioxidation the stability of capsanthin in oleoresin state.

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Extraction Characteristics and Browning Inhibitory Effects of Fresh Garlic by Microwave-assisted Extraction (마늘의 마이크로웨이브 추출 특성과 갈변억제 효과)

  • Kang, Deog-Sun;Jeong, Seong-Weon;Kwon, Joong-Ho;Kim, Hyun-Ku
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.291-297
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    • 2000
  • Oleoresin was extracted from fresh garlic by microwave-assisted extraction (MAE) and its functionality and antibrowning effect were investigated at various extraction conditions. The yield and polyphenol contents of the garlic oleoresin were inversely related to extraction time. The highest yield was l2.9% and maximum polyphenol contents was 574.3 mg% when the oleoresin was extracted for 5 min with ethanol. Apparently, the electron donating abilities of garlic oleoresin increased with extraction time, but there were no significant differences among extraction time intervals. The highest nitrite scavenging effect was found at pH 1.2 and decreased as pH increased. Tyrosinase inhibitory effect was less than 30% for most garlic oleoresin but the 15 minute extraction with ethanol resulted in higher inhibitory effect. Angiotensin I-converting enzyme (ACE) inhibitory effect was highest (89.2%) when oleoresin extracted with ethanol for 20 min. The addition of cysteine, ascorbic acid and citric acid to oleoresin extracts retarded browning action of garlic oleoresin during 10 day storage. 0.1 % cysteine retarded browning reaction and some synergistic effect was found in the combination of citric acid and ascorbic acid.

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