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Food science and biotechnology v.14 no.6 = no.66, 2005년, pp.836 - 840   피인용횟수: 1
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts

Kim, Hyun-Ku   (Korea Food Research InstituteCC0186878  ); Lee, Gee-Dong   (DG-Traditional Bio-Materials Industry CenterCC0126949  ); Kwon, Joong-Ho   (Department of Food Science and Technology, Kyungpook National UniversityUU0000096  ); Kim, Kong-Hwan   (Division of Biotechnology and Nanotechnology, Ajou UniversityUU0000892  );
  • 초록

    Extraction characteristics of Bonus species of Brassica oleracea var. capita and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 44.07% was obtained at ratio of solvent to sample of 27.94 mL/g, ethanol concentration of 24.35%, and extraction temperature of $55.21^{\circ}C$ . At ratio of solvent to sample, ethanol concentration, and extraction temperature of 21.11 mL/g, 58.53%, and $68.83^{\circ}C$ , respectively, maximum electron-donating ability was 48.44%. Maximum inhibitory effect on tyrosinase was 68.94% at ratio of solvent to sample, ethanol concentration, and extraction temperature of 24.08 mL/g, 10.49%, and $78.71^{\circ}C$ , respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 24.78% at ratio of solvent to sample of 22.66 mL/g, ethanol concentration of 45.69%, and extraction temperature of $93.81^{\circ}C$ . Based on superimposition of four-dimensional RSM with respect to extraction yield, electron-donating ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were ratio of solvent to sample of 20-30 mL/g, ethanol concentration of 35-65%, and extraction temperature of $50-80^{\circ}C$ .


  • 주제어

    cabbage .   yield .   functionality .   monitoring .   RSM .   tyrosinase .   antioxidant.  

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  • 이 논문을 인용한 문헌 (1)

    1. Seong, Jong-Hwan ; Park, Sung-Gyun ; Park, Eun-Mi ; Kim, Han-Soo ; Kim, Dong-Seob ; Chung, Hun-Sik 2006. "Contents of Chemical Constituents in Organic Korean Cabbages" 한국식품저장유통학회지 = Korean journal of food preservation, 13(5): 655~660     

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    10. 1990 "마늘 정유물의 향기성분 및 저장 안정성" 한국식품과학회지 = Korean journal of food science and technology 22 (7): 840~845    
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