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Conditions for Obtaining Optimum Polyphenol Contents and Antioxidant Activities of Korean Berry and Green Tea Extracts

반응표면분석을 이용한 오가자, 오디, 복분자 및 녹차의 항산화 활성 추출 최적화

  • Lee, Ji-Hye (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Kim, Yang (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Lee, Suyong (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University) ;
  • Yoo, Sang-Ho (Department of Food Science & Technology, BK21+ Project Team, and Carbohydrate Bioproduct Research Center, Sejong University)
  • 이지혜 (세종대학교 식품공학과, BK21+사업단, 탄수화물소재연구소) ;
  • 김양 (세종대학교 식품공학과, BK21+사업단, 탄수화물소재연구소) ;
  • 이수용 (세종대학교 식품공학과, BK21+사업단, 탄수화물소재연구소) ;
  • 유상호 (세종대학교 식품공학과, BK21+사업단, 탄수화물소재연구소)
  • Received : 2013.04.30
  • Accepted : 2013.05.23
  • Published : 2014.08.31

Abstract

Berries and green tea are underutilized in the food industry despite their great potential as a functional food ingredients. The purpose of this study was to determine the extraction conditions under which total phenolic contents and antioxidant activities of berry and green tea extracts are maximized. Extracts produced using 0-80% ethanol and temperatures ranging from $5-65^{\circ}C$ were evaluated for total phenolic content (TP), as well as for DPPH and ABTS radical-scavenging activities by using response surface methodology. Both ethanol and temperature had significant effects (p<0.05). Ogaja extract produced at $67^{\circ}C$ by using 33% ethanol yielded maximum TP, ABTS, and DPPH values of 23.74 mg GAE/g, 19.77, and 25.04 mg VCE/g, respectively. Optimum conditions for mulberry and raspberry extraction were found to be $65^{\circ}C$ by using 69% and 40% ethanol, respectively. Mulberry and raspberry extracts had TP, DPPH, and ABTS values of 20.74 mg GAE/g, 23.55, and 35.44 mg VCE/g, and 26.08 mg GAE/g, 39.93, and 55.60 mg VCE/g, respectively. Green tea extraction at $57^{\circ}C$ by using 43% ethanol was found to be optimal, yielding TP, ABTS, and DPPH values of 101.15 mg GAE/g, 171.38, and 177.56 mg VCE/g, respectively.

Keywords

Acanthopanax sessiliflorus;raspberry;mulberry;green tea;antioxidant activity

Acknowledgement

Supported by : 농림수산식품부

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