In Vitro Evaluation of Antioxidant Activity of Lycium barbarum Hot Water Extract and Optimization of Production Using Response Surface Methodology

• 영문명: In Vitro Evaluation of Antioxidant Activity of Lycium barbarum Hot Water Extract and Optimization of Production Using Response Surface Methodology
• 발행기관: 한국응용과학기술학회 (구.한국유화학회)
• 저자명: Ho-Jong You
• 간행물 정보: 『한국응용과학기술학회지』제40권 제6호, 1363~1372쪽, 전체 10쪽
• 주제분류: 공학 > 화학공학
• 파일형태: PDF
• 발행일자: 2023.12.31

영문 초록

This study is concerned with the optimization of the manufacturing process of a hot water extract containing antioxidant activity from Lycium barbarum, traditionally known to have various physiological activities. For the establishment of the optimization process, the central composite design of response surface methodology(RSM) was used. Thirteen extraction processes were performed by encoding the independent variables, extraction temperature (65.9oC–94.1oC) and extraction time (2.59 hr–5.41 hr). As a result of the experiment, the optimal manufacturing conditions for the extract were 340.0 mg/100 g of GAE at an extraction temperature of 94.1oC and an extraction time of 5 hr. The maximum yield of flavonoids was 22.44 mg/100 g of HES at an extraction temperature of 94.1oC and an extraction time of 4 hr. The conditions for producing the extract with the maximum antioxidant capacity (DPPH 92.12%) were 90oC and 4.5 hr extraction time. Therefore, the optimal manufacturing process conditions for extracts containing total phenol content, flavonoid content, and DPPH radical scavenging activity, which are dependent variables, were extraction temperature of 90-95oC and extraction time of 4 hr, which were not significantly different from the actual values. Therefore, Lycium barbarum extract rich in total phenol and flavonoid content related to antioxidant function is expected to be used as a functional food and cosmetic material.

목차

1. Introduction

2. Materials and methods

3. Results and discussion

4. Conclusion

References

키워드

Lycium barbarum RSM Flavonoids DPPH radical Phenolic compounds.