Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimization for the Post-Harvest Induction of trans-Resveratrol by Soaking Treatment in Raw Peanuts

침지조작에 의한 레스베라트롤 증가조건의 최적화

  • Lee, Seon-Sook (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Seo, Sun-Jung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Boo-Yong (Graduate School of Complementary Alternative Medicine, Pochun CHA University) ;
  • Lee, Hee-Bong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
  • 이선숙 (충북대학교 식품공학과) ;
  • 서선정 (충북대학교 식품공학과) ;
  • 이부용 (포천중문의과대학교 대체의학대학원) ;
  • 이희봉 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과)
  • Published : 2005.04.01

Abstract

In this study, the effects of varying the amount of water, soaking time at $25^{\circ}C$ and drying time after soaking at $45^{\circ}C$ on the induction of resveratrol were evaluated to optimize the soaking treatment by response surface methodology (RSM). After response surface regression (RSREG), the second-order polynomial equation was fitted to the experimental data. The analysis of variance showed that the model appeared to be adequate $(R^2=0.9547)$ with no significant lack of fit (p>0.1). From statistical analysis, amount of water and soaking time were found to be significant factors. On the other hand, drying time was not significant. Ridge analysis showed that the optimized parameters were $67.15\%$ for amount of water, 19.58 hr for soaking time, 65.56 hr for drying time. It was confirmed that resveratrol content was increased from $0.1\;{\mu}g/g$ to $4.55\;{\mu}g/g$ under the optimized conditions. In addition, the experimental values at the optimized condition agreed with values predicted by ridge analysis. The analytical method validation parameters such as accuracy, precision, and specificity were calculated to ensure the method's validity.

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