Optimization of Macerating Enzymatic Extraction Process and Components Change of Extract of Rubus coreanus Miq.Fruit
2013
Ryu, I.H., Wonkwang University, Iksan, Republic of Korea | Kwon, T.O., Wonkwang University, Iksan, Republic of Korea
The objective of this study is to investigate the optimal condition for macerating enzymatic extraction process that leads to the highest yield and the largest extracted amount of bio-active contents from Rubus coreanus Miq.fruit. The optimal extraction conditions were found as the following: The initial amount of the water added to the fruit was 20~30% by weight. The mixing ratio used for the macerating enzyme was 4: 1: 2 (w: w: w) for cellulase:pectinase:amylogucosidase, and the amount of the macerating enzyme added was 2%by weight. The extraction process was done at a temperature of 45~50℃ for 10 hours. The extraction yields on Rubus coream Miq. fruit by macerating enzymatic extraction process was increased by 84.3% compared to that of hot-water extraction process. The amounts of organic acids and vitamin found in the extract were also higher. The amount of polyphenol and anthocyanim contents in extract were 185% and 257% of those from hot-water extraction, respectively. These results suggest that macerating enzymatic extraction is an effective method to boost extraction yield and to increase the amount of extraction of bio-active contents from Rubus coreanus Miq. fruit.
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