アカデミックプラザ2013

研究概要

Optimization on Microwave-Assisted Extraction Process of Anthocyanin, Polyphenol and Antioxidant Compounds from Raspberry

研究機関名

Kyungpook National University

代表者

Choi, Yong Hee

本研究の主旨

The objective of the present study is to extract thermal sensitive anthocyanin from raspberry using MAE. The effects of different solvents and other process variables such as microwave power, irradiation time and solvent concentration were investigated. The best combinations of process parameters were optimized using a central composite design with three variables and five levels, and three dimension surface plots were generated based on empirical second order model in accordance with response surface methodology.
The relationship of microwave power and ethanol concentration on the antioxidant activity was obtained. An increase in either of microwave power or ethanol concentration resulted in an enhancement of antioxidant activity.
Canonical analysis for stationary points confirmed that all critical values for three responses were maximums, and microwave power of 166-219 W, irradiation time of 4.5-5.9 min and ethanol concentration of 24.4-45% can result in maximal total anthocyanin (17.93 mg GAE/g), total polyphenol (38.57mg CGE/g), and antioxidant activity (81.24%) from red raspberry. Actual data obtained at optimal conditions matched well with the estimated values which validated the RSM model with a good correlation and high reliability.

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