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논문검색

Optimization of the Extraction Parameters of Gardenia (Gardenia jasminoides Ellis) Fruits for the Maximum Antioxidant Capacity

원문정보

Bin Yang, Xuan Liu, Dike Teng, Yanxiang Gao

한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.867-871
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Response surface methodology (RSM) was used for the optimization of antioxidant capacity in gardenia extracts. Theantioxidant capacities of gardenia fruit extracts were investigated by ferric reducing ability (FRA) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging activity (RSA) assays. The optimum extraction parameters for the strongest antioxidantcapacity were the ethanol concentration (EtOH) of 48.9%, extraction temperature of 72.9oC, and extraction time of 29.9 min.Analysis of variance (ANOVA) showed that the quadratics of EtOH and extraction temperature had highly significant effect onthe antioxidant capacity (p<0.001). The antioxidant capacity was correlated with contents of bioactive components [crocin,geniposide, and total phenolic (TP) compounds] in gardenia extracts and mainly attributed to the content of the TP compounds.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Bin Yang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, PR China
  • Xuan Liu College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, PR China
  • Dike Teng College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, PR China
  • Yanxiang Gao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 10083, PR China

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자료제공 : 네이버학술정보

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