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Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.577-585
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.577
 Title & Authors
Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology
Kang, Jae-Ran; Lee, Soo-Jung; Kwon, Hyo-Jin; Kwon, Min-Hye; Sung, Nak-Ju;
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 Abstract
This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50- ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ( for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.
 Keywords
Black garlic;biological activity;response surface methodology;
 Language
Korean
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