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Antioxidant Activities in Freeze-dried and Hot Air-dried Schizandra Fruit (Schizandra chinensis Baillon) at Different Microwave-asssisted Extraction Conditions

마이크로웨이브 추출조건에 따른 동결 및 열풍 건조 오미자 추출물의 항산화 특성

  • Park, Eun-Joo (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kim, Jeong-Sook (Department of Food Nutrition & Culinary, Keimyung College) ;
  • Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
  • 박은주 (경북대학교 식품공학부) ;
  • 안재준 (경북대학교 식품공학부) ;
  • 김정숙 (계명문화대학 식품영양조리과) ;
  • 권중호 (경북대학교 식품공학부)
  • Received : 2013.05.09
  • Accepted : 2013.06.25
  • Published : 2013.12.31

Abstract

This study was aimed to investigate the effect of microwave-assisted extraction on Schizandra fruit extract dried by two different treatments: freeze-drying and hot air-drying. Two extraction parameters were measured in particular: total polyphenol content and antioxidant activity. Both values were found to increase as the microwave power increased, for both drying processes. However, the extract from the freeze-dried sample exhibited higher antioxidant activity than that from the hot air-dried samples. Additionally, the total polyphenol content and antioxidant activity of the extract from the freeze-dried samples increased with the extraction time, whereas they decreased with the extraction time in the case of the hot air-dried sample. Solvent concentration was also found to have a significant effect on total polyphenol content and antioxidant activity; the highest values for both properties were achieved at 50 and 70% ethanol concentrations, respectively. In summary, a higher total polyphenol content and antioxidant activity were observed for Schizandra fruit extracted by freeze-drying than that by hot air-drying.

Keywords

Schizandra chinensis;microwave-assisted extraction;total polyphenol;antioxidant activity;drying effect

Acknowledgement

Supported by : 교육과학기술부

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