Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology

반응표면분석을 이용한 흑마늘의 항산화 활성 최적화를 위한 추출조건 확립

  • Kang, Jae-Ran (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Kwon, Hyo-Jin (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Kwon, Min-Hye (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Institute of Agriculture and Life Sciences Gyeongsang National University)
  • 강재란 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 이수정 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 권효진 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 권민혜 (경상대학교 식품영양학과, 농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과, 농업생명과학연구원)
  • Received : 2012.04.20
  • Accepted : 2012.06.29
  • Published : 2012.08.30
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Abstract

This study was conducted to establish the extraction conditions for the optimization of the biological activities of black garlic using the response surface methodology (RSM). The extraction conditions were based on the central composite design, with 15 kinds of variations in the extraction temperature (50-$90^{\circ}C$ ), extraction time (3-15 hrs), and ethanol concentration (0-100%). The total phenol, flavonoids, thiosulfinate contents, and anti-oxidant activity of black garlic extract were significantly higher at the J condition ($90^{\circ}C$ for 9 hrs with a 50% ethanol concentration). In this condition, the biological activities such as DPPH radical scavenging (66.10%), ABTS radical scavenging activity (75.02%), and reducing power by of FRAP (375.4 ${\mu}M/mL$) were excellent. Overall, the extraction conditions for the optimized biological activities of black garlic via RSM were expected to be at $89.68^{\circ}C$ for 9.79 hrs with a 55.72% ethanol concentration. The actual values were 96.4-114.8% of the predicted values.

반응표면 분석에 의해 흑마늘 추출물의 생리활성을 최적화할 수 있는 추출 조건을 설정하고자 하였다. 추출 조건은 중심합성계획(온도: 50~$90^{\circ}C$; 시간: 3~15 hrs; 용매의 에탄올 농도비: 0~100%)에 따라 15가지 조건으로 실험하였다. 흑마늘 추출물의 총 페놀, 플라보노이드 및 thiosulfinate 함량과 항산화 활성은 J 조건($90^{\circ}C$, 9 hrs, 50%의 에탄올 농도비)에서 가장 높았다. 이때 DPPH 라디칼 소거활성은 66.10%, ABTS 라디칼 소거활성은 75.02%, FRAP법에 의한 환원력은 375.4 ${\mu}M/mL$이었다. 반응표면분석 결과 흑마늘 추출물은 평균적으로 $89.68^{\circ}C$, 9.79 hrs 및 55.72% 에탄올 농도비에서 최적화될 것으로 예상되었으며, 실측값은 예상값의 96.4~114.8%였다.

Keywords

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