Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Extraction Conditions for the Antibacterial Activity by Clove against Streptococcus mutans Using Evolutionary Operation-Factorial Design Technique

  • Choi, Ung-Kyu (Department of Oriental Medicinal Food and Nutrition, Asia University) ;
  • Kim, Mi-Hyang (Department of Oriental Medicine Resources, Asia University) ;
  • Kwon, Dae-Jun (Department of Food Science and Nutrition, Sangju National University) ;
  • Kwon, O-Jun (Gyeongbuk Regional Innovation Agency) ;
  • Lee, Nan-Hee (Department of Food Science and Nutrition, Catholic University of Daegu)
  • Published : 2008.10.31
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Abstract

This study was conducted in order to elucidate the optimum conditions for the extraction of clove that can be used to elicit antibacterial activity against Streptococcus mutans using the evolutionary operation (EVOP)-factorial design technique. Higher antibacterial activity was achieved in a higher extraction temperature of $80^{\circ}C$ ($r=0.7983^{**}$) and in a longer extraction time of 26 hr ($r=0.6867^*$). Antibacterial activity was not effected by differentiation of ethanol concentration in the extraction solvent (r=-0.0683). The maximum antibacterial activity of clove against S. mutans as determined by the EVOP-factorial design technique was obtained at an extraction temperature of $80^{\circ}C$, an extraction time of 26 hr and a 50% ethanol concentration. Furthermore, the population of S. mutans decreased from an initial concentration of 6.850 to 4.195 log CFU/mL in the third set that is more than 2.6 log cycles by EVOP-factorial design technique.

Keywords

References

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