Hot Water Extraction Optimization of Dandelion Leaves to Increase Antioxidant Activity
2008
Koh, Y.J. (Korea Food Research Institute, Seongnam, Republic of Korea) | Cha, D.S. (BioCoats, Seoul, Republic of Korea) | Choi, H.D. (Korea Food Research Institute, Seongnam, Republic of Korea), E-mail: [email protected] | Park, Y.K. (Korea Food Research Institute, Seongnam, Republic of Korea) | Choi, I.W. (Korea Food Research Institute, Seongnam, Republic of Korea)
This study used response surface methodology (RSM) in an effort to optimize the hot water extraction conditions of dandelion leaves in order to increase antioxidant activity in the extract. A central composite design was applied to investigate the effects of independent variables, which included the ratio of solvent to sample (X₁), extraction temperature (X₂), and extraction time (X₃), on dependent variables of the extracts, including soluble solid (Y₁), total polyphenols (Y₂), total flavonoid (Y₃), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (Y₄), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging ability (Y∧5), and superoxide radical scavenging ability (Y∧6). The estimated optimal conditions were as follows: 83.77±1.07℃ of the extraction temperature, 20.85±0.24 mL/g of solvent per sample, and 1.59±0.12 hr of extraction time. At the optimal conditions, the predicted characteristic values were: a yield of 38.98%, a total polyphenol level of 74.28 ㎍/mg, a total flavonoid level of 74.00 ㎍/mg, a DPPH radical scavenging ability (IC∧50) of 0.14 mg/mL, a ABTS radical scavenging ability (IC∧50) of 3.24 mg/mL, and a superoxide radical scavenging ability (IC∧50) of 2.49 mg/mL.
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