Roasting Conditions for Optimization of Citri Unshii Pericarpium Antioxidant Activity Using Response Surface Methodology

반응표면분석을 이용한 진피의 항산화 활성 최적화를 위한 로스팅 조건 확립

  • Hwang, Hyun Jung (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Park, Jeong Ah (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Choi, Jeong In (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Hee Soo (CoffeeJia Co., Ltd.) ;
  • Cho, Mi Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 황현정 (이화여자대학교 식품영양학과) ;
  • 박정아 (이화여자대학교 식품영양학과) ;
  • 최정인 (이화여자대학교 식품영양학과) ;
  • 김희수 ((주)커피지아) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2015.09.09
  • Accepted : 2016.01.15
  • Published : 2016.02.29


This study was conducted to establish roasting conditions for optimization of Citri Unshii Pericarpium antioxidant activity using response surface methodology (RSM). A central composite design was applied to investigate the effects of two independent variables, namely roasting temperature ($40{\sim}100^{\circ}C$; $X_1$) and roasting time ($5{\sim}15min$; $X_2$), on responses such as electron donating ability ($Y_1$), total phenolic content ($Y_2$), total flavonoid content ($Y_3$), and hydroxyl radical scavenging activity ($Y_4$). The maximum electron donating ability was 72.38% at a roasting temperature of $71.12^{\circ}C$ and roasting time of 9.39 min. The maximum total phenolic content was 10.76 mg tannic acid equivalents/g at a roasting temperature of $69.71^{\circ}C$ and roasting time of 8.39 min. The maximum total flavonoid content was 105.99 mg quercetin equivalents/100 g at $72.54^{\circ}C$ and 8.64 min. The maximum hydroxyl radical scavenging activity was 60.33% at $68.97^{\circ}C$ and 9.84 min. Based on the superimposition of three dimensional RSM with respect to electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging activity under various conditions, optimum conditions were established as follows: roasting temperature of $70.90^{\circ}C$ and roasting time of 9.03 min.


Supported by : 서울지방중소기업청


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