DOI QR코드

DOI QR Code

Optimization of Extraction Process for Total Polyphenols from Angelica Using Response Surface Methodology

반응표면분석법을 이용한 안젤리카로부터 폴리페놀 성분의 추출공정 최적화

  • Lee, Seung Bum (Department of Chemical Engineering, Dankook University) ;
  • Park, Bo Ra (Department of Chemical Engineering, Dankook University) ;
  • Hong, In Kwon (Department of Chemical Engineering, Dankook University)
  • Received : 2018.02.19
  • Accepted : 2018.03.17
  • Published : 2018.06.10

Abstract

In this study, polyphenols were extracted from Angelica, which are known to have a high antioxidant content and the extraction process was optimized using the response surface methodology. The extraction yield and the total polyphenols were set as response values for the methodology. Quantitative factors in the extraction process were the extraction time, volume ratio of alcohol/ultrapure water, and extraction temperature. When considering both the main and interaction effects, the greatest influence factor on the extraction yield and total polyphenols was the extraction time. The optimum extraction time and temperature and alcohol/ultrapure water volume ratio for angelica were 2.8 h, $56.6^{\circ}C$ and 64.0 vol% respectively. The extraction yield and total polyphenols when using the conditions were calculated to be 24.6% and 8.76 mg GAE/g. respectively. Determination coefficients of regression equations for the extraction yield and total polyphenols were 81.4 and 75.4%, respectively. Also the overall satisfaction level was found to be 0.80 and the significance was confirmed within 5%.

Acknowledgement

Supported by : 단국대학교

References

  1. D. J. Wible and S. B. Bratton, Reciprocity in ROS and autophagic signaling, Curr. Opin. Toxicol., 7, 28-36 (2018). https://doi.org/10.1016/j.cotox.2017.10.006
  2. M.-Y. Lee, M.-S. Yoo, Y.-J. Whang, Y.-J. Jin, M.-H. Hong, and Y.-H. Pyo, Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels, Korean J. Food Sci. Technol., 44(5), 540-544 (2012). https://doi.org/10.9721/KJFST.2012.44.5.540
  3. Y. Lu and L. Y. Foo, Antioxidant and radical scavenging activities of polyphenols apple pomace, Food Chem., 68, 81-85 (2000). https://doi.org/10.1016/S0308-8146(99)00167-3
  4. S. H. Lee, L. J. Hong, H. G. Park, S. S. Ju, and G. T. Kim, Functional characteristics from the barley leaves and its antioxidant mixture, J. Korean Soc. Agric. Chem. Biotechnol., 46, 333-337 (2003).
  5. G. L. Russo, I. Tedesco, C. Spagnuolo, and M. Russo, Antioxidant polyphenols in cancer treatment, Semin. Cancer Biol., 46, 1-13 (2017). https://doi.org/10.1016/j.semcancer.2017.05.005
  6. S. Tian, C. Hao, G. Xu, J. Yang, and R. Sun, Optimization conditions for extracting polysaccharide from Angelica sinensis and its antioxidant activities, J. Food Drug Anal., 25(4), 766-775 (2017). https://doi.org/10.1016/j.jfda.2016.08.012
  7. P. E. Ohale, C. F. Uzoh, and O. D. Onukwuli, Optimal factor evaluation for the dissolution of alumina from Azaraegbelu clay in acid solution using RSM and ANN comparative analysis, S. Afr. J. Chem. Eng., 24, 43-54 (2017).
  8. P. Verm and M. P. Sharm, Comparative analysis of effect of methanol and ethanol on Karanja biodiesel production and its optimisation, Fuel, 180, 164-174 (2016). https://doi.org/10.1016/j.fuel.2016.04.035
  9. S.-M. Huang, C.-H. Kuo, C.-A. Chen, Y.-C. Liu, and C.-J. Shieh, RSM and ANN modeling-based optimization approach for the development of ultrasound-assisted liposome encapsulation of piceid, Ultrason. Sonochem., 36, 112-122 (2017). https://doi.org/10.1016/j.ultsonch.2016.11.016
  10. P. Gu, S. Xu, S. Zhou, Z. Liu, Y. Sun, N. Ou, Y. Hu, J. Liu, Y. Wu, X. Wang, and D. Wang, Optimization of angelica sinensis polysaccharide-loaded Poly (lactic-co-glycolicacid) nanoparticles by RSM and its immunological activity in vitro, Int. J. Biol. Macromol., 107, 222-229 (2018). https://doi.org/10.1016/j.ijbiomac.2017.08.176
  11. M. S. Parco, Y. Wang, and E. A. Stephen, Apoptotic signaling induced by $H_2O_2$-mediated oxidative stress in differentiated $C_2C_{12}$ myotubes, Life Sci., 84(13-14), 468-481 (2009). https://doi.org/10.1016/j.lfs.2009.01.014
  12. A. H. Clifford and S. L. Cuppett, Anthocyanins-nature, occurrence and dietary burden, J. Sci. Food Agric., 80, 1063-1072 (2000). https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q
  13. S. B. Lee, H. G. Kim, G. S. Jeon, and I. K. Hong, Extraction of active ingredient from angelica using microwave energy, Appl. Chem. Eng., 27(3), 280-284 (2016). https://doi.org/10.14478/ace.2016.1032