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

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

반응표면분석을 이용한 양파의 추출효율 및 기능성에 대한 모니터링

Monitoring on Extraction Yields and Functional Properties of Onion (Allium cepa) Extracts by Using Response Surface Methodology

  • 발행 : 2007.01.31

초록

반응표면분석법을 이용하여 양파의 추출조건에 따른 기능성을 모니터링하였다. 중심합성계획법에 따라 마이크로웨이브 에너지 (30$\sim$150 watt), 에탄올 농도(0$\sim$100%), 추출시간(1$\sim$9분)을 달리하였을 때 회귀식 $R^2$는 추출수율, 전자공여작용, tyrosinase 저해효과 및 SOD 유사활성에서 각각 0.8835, 0.8759, 0.8067과 0.8926으로 분석되었다. 조건별 추출물의 수율, 전자공여능, tyrosinase 저해효과, SOD 유사활성에 대한 4차원 반응표면을 superimposing하여 얻은 최적추출조건 범위는 마이크로웨이브 에너지 0$\sim$120 watt, 에탄올 농도 70$\sim$90%, 추출시간 2$\sim$10분으로 나타났다. 최적추출조건 범위내의 임의의 조건인 마이크로웨이브 에너지 60 watt, 에탄올 농도 80%, 추출시간 6분을 각각의 회귀식에 대입하여 얻은 예측값은 추출물의 수율 17.88%,전자공여능 17.81%, tyrosinase 저해효과 42.51%, SOD 유사활성 27.35%로 나타났다.

키워드

파일

원문 PDF 다운로드

참고문헌

  1. Jurdi HD, Macneil JH, Yared DM. 1987. Antioxidant activity of onion and garlic juices in stored cooked ground lamb. J Food Protection 50: 411-413 https://doi.org/10.4315/0362-028X-50.5.411
  2. Bakhsh R, Khan S. 1990. Influence of onion (Allium cepa) and chaunga (Caraluma tubercula) on serum cholesterol, triglycerides, total lipides in human subjects. J Agriculture 6: 425-428
  3. Bughes BG, Lawson LD. 1991. Antmicrobial effects of Allium sativum L., Allium ampeloprasum. and Allium cepa L. Phytother Res 5: 154-158 https://doi.org/10.1002/ptr.2650050403
  4. Jain RC, Vyas CR, Mahatma OP. 1973. Hypoglycemic action of onion and garlic. Lancet 302: 1491 https://doi.org/10.1016/S0140-6736(73)92749-9
  5. Morimitsu Y, Kawakishi S. 1990. Inhibition of platelets aggregation from onion. Phytochemistry 29: 3435-3439 https://doi.org/10.1016/0031-9422(90)85252-B
  6. Chung DO, Park ID, Jung HO. 2001. Evaluation of functional properties of onion, rosemary, and thyme extracts in onion kimchi. Korean J Soc Food Cookery Sci 17: 218-223
  7. Gontard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology. J Food Sci 57: 190-196 https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
  8. Lee GD, Lee JE, Kwon JH. 2000. Application of response surface methodology in food industry. Food and Industry 33: 33-45
  9. SAS Institute, Inc. 1990. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
  10. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists, Washington, DC, USA. p 1010-1011
  11. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239
  12. Wong TC, Luh BS, Whitaker JR. 1971. Isolation and characterization of polyphenol oxidase of clingstone peach. Plant Physiology 48: 19-23 https://doi.org/10.1104/pp.48.1.19
  13. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-632
  14. Park NY, Lee GD, Jeong YJ, Kwon JH. 1998. Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J Korean Soc Food Sci Nutr 27: 585-590
  15. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 26: 1199-1204 https://doi.org/10.1038/1811199a0
  16. Yoon SR, Jeong YJ, Lee GD, Kwon JH. 2003. Changes in phenolic compounds properties of Rubi Fructus extract depending on extraction conditions. J Korean Soc Food Sci Nutr 32: 338-345 https://doi.org/10.3746/jkfn.2003.32.3.338
  17. Jung S, Lee N, Kim SJ, Han D. 1995. Screening of tyrosinase inhibitor from plants. Korean J Food Sci Technol 27: 891-896
  18. Kim SM, Kim EJ, Cho YS, Sung SK. 1999. Antioxidant of pine extracts according to preparation method. Korean J Food Sci Technol 31: 527-534

피인용 문헌

  1. Monitoring of the Optimum Conditions for the Fermentation of Onion Wine vol.20, pp.2, 2013, https://doi.org/10.11002/kjfp.2013.20.2.257
  2. Comparison of Property Changes of Black Jujube and Zizyphus jujube Extracts during Lactic Acid Fermentation vol.41, pp.10, 2012, https://doi.org/10.3746/jkfn.2012.41.10.1346
  3. Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.577
  4. Optimization of Corni fructus Extracts by Response Surface Methodology vol.41, pp.3, 2012, https://doi.org/10.3746/jkfn.2012.41.3.390
  5. Optimization of Extraction Conditions for Mixture of Camellia sinensis L. and Artemisia argyi by Response Surface Methodology vol.31, pp.4, 2016, https://doi.org/10.13103/JFHS.2016.31.4.278
  6. Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.695
  7. Total Phenolic Content and DPPH Radical Scavenging Activity of Subcritical Water Extract of Onion, and Its Effect on Alcohol Dehydrogenase Activity vol.52, pp.1, 2018, https://doi.org/10.14397/jals.2018.52.1.71