Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

被引：22
|
作者：
Saha, Jayati [1 ]
Biswas, Anup [1 ]
Chhetri, Abhijit [1 ]
Sarkar, Prabir K. [1 ]
机构：
[1] Univ N Bengal, Dept Microbiol, Siliguri 734013, India
来源：
FOOD CHEMISTRY | 2011年 / 129卷 / 02期
关键词：
Antioxidant extraction; Central composite design; DPPH center dot-scavenging activity; Kinema; Total phenol content; SOLVENT-EXTRACTION; POLYPHENOLS; PHENOLICS; PROFILES; CAPACITY;
D O I：
10.1016/j.foodchem.2011.04.108
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The objective of this work was to optimise different parameters (solvent concentration, time and temperature) for antioxidant extraction from kinema, demonstrated by total phenol content (TPC) and DPPH center dot-scavenging activity (DSA), using response surface methodology. A central composite design was performed to determine the effect of solvent concentration (methanol, 30-100%), temperature (30-60 degrees C) and time (30-150 min) on the TPC and DSA of the extract. The solvent concentration and temperature had the most significant (p < 0.05) effect. The optimum conditions for the TPC extraction and DSA were 100% methanol, 50 degrees C and 30 min, in which 140 mg of gallic acid equivalent (GAE) g(-1) lyophilised extract and 52% DSA were predicted, while 135 mg GAE g(-1) lyophilised extract and 56% DSA were experimentally obtained. No significant difference (p < 0.05) was found between the experimental and predicted values of the response variables. (C) 2011 Elsevier Ltd. AB rights reserved.
引用
收藏
页码：507 / 513
页数：7
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