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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Monitoring on Extraction Yields and Functional Properties of Onion (Allium cepa) Extracts by Using Response Surface Methodology

반응표면분석을 이용한 양파의 추출효율 및 기능성에 대한 모니터링

  • Published : 2007.01.31

Abstract

Extraction characteristics of onion (Allium cepa) and the functional properties of corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 44.02% was obtained under the specific extraction conditions, such as microwave power of 143.13 W, ethanol concentration of 61.77% and extraction time of 3.39 min. The maximum electron donating ability (EDA) was found as 45.85% at the conditions of 143.55 W microwave power, 27.52% ethanol concentration and 4.86 min extraction time. The maximum inhibitory effect on tyrosinase was 65.40% at 132.29 W, 36.47% and 7.62 min. The maximum superoxide dismutase (SOD)-like activity was 69.84% under the extraction conditions of 99.41 W, 8.47% and 7.13 min. Based on superimposition of four dimensional RSM with respect to extraction yield, electron donating ability and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 0$\sim$120 W, ethanol concentration of 70$\sim$80% and extraction time of 2$\sim$10 min.

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