- Volume 21 Issue 4
DOI QR Code
Multiresponse Optimization and Prediction of Antioxidant Properties of Aqueous Ginger Extract
- Makanjuola, Solomon Akinremi (Department of Food Science and Technology, The Federal University of Technology) ;
- Enujiugha, Victor Ndigwe (Department of Food Science and Technology, The Federal University of Technology) ;
- Omoba, Olufunmilayo Sade (Department of Food Science and Technology, The Federal University of Technology)
- Received : 2016.06.15
- Accepted : 2016.08.31
- Published : 2016.12.31
The influence of extraction temperature, powder concentration, and extraction time on the antioxidant properties of aqueous ginger extract was investigated. The possibility of estimating the antioxidant properties of the extract from its absorbance and colour properties was also investigated. Results indicated that powder concentration was the most significant factor to consider in optimizing antioxidant extraction. However, temperature and time still influenced the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity while extraction temperature influenced the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the extract. Using the total phenol content, total flavonoid content, ABTS radical scavenging activity, and DPPH radical scavenging activity of the extract, the multiresponse optimization condition for extraction of antioxidant based on the experimental range studied is
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