Optimization of hot water extraction and ultra high pressure extraction for deer antler

Jin, Jong-Hyun; Chun, Ei-Hyun; Hyun, Ju Hwan; Choi, Sung-Won; Su, Seung-Tae; Kim, Wooki; Kim, Dae‐Ok; Kim, Byung-Yong; Baik, Moo-Yeol

doi:10.1007/s10068-015-0066-3

Cited by 7 publications

(5 citation statements)

References 20 publications

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“…These extraction conditions led to recovery of higher yield (39.29%), uronic acid content (22.68 mg/g), and sialic acid content (0.73 mg/g). Similar results have been reported by Jin et al (2015) regarding hot water extraction of bioactive compounds from middle parts of deer antlers originated from New Zealand. Hot water extraction showed comparable extract yield (6.72%) and sialic and uronic acids contents were 0.11 mg/g and 0.75 mg/g of solid Optimal conditions for HE were 90℃ for 20 h with a solvent ratio of 1:29.34.…”

Section: )supporting

confidence: 90%

Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)

Kim¹,

Ameer²,

Oh³

et al. 2020

Korean J. Food Preserv.

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Velvet antlers (VA) sourced from red (Cervus elaphus), sika (C. nippon), and elk (C. canadensis) deer have become increasingly popular in Chinese, Korean and Japanese traditional and oriental medicines as supplements for disease prevention. Therefore, this study aimed to determine the chemical components (proximate composition, amino, uronic, and sialic acids) and to characterize the bacterial profile of VA extract. The yield and contents of uronic and sialic acids extracted from VA at 98-100℃ for 29-36 sec were determined to be 40.71%, 28.06 mg/g and 0.73 mg/g, respectively. Overall, proximate parameters were higher in extracts recovered at 100℃ compared with 90℃, and these parameters were: moisture (4.66%), crude protein (86.63%), crude fat (3.23%), crude ash (4.1%), and carbohydrate content (5.43%). Alanine was the most abundant among the identified amino acids. Analysis of 16S rRNA sequence identified 12 bacterial species, including seven gram-positive and five gram-negative bacteria. Among all bacteria, Chryseobacterium indologenes, Shigella flexneri ATCC 29903, Staphylococcus equorum, Staphylococcus xylosus, Staphylococcus succinus, and Vagococcus fluvialis had 100% identity in the VA extract. The morphology of C. indologene, S. flexneri ATCC 29903, and V. fluvialis was bacilli, whereas S. equorum, S. succinus, and S. xylosus were cocci. Key words：velvet antler, chemical composition, characterization, amino acid, bacteria

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Section: )supporting

confidence: 90%

Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)

Kim¹,

Ameer²,

Oh³

et al. 2020

Korean J. Food Preserv.

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“…Hence, optimized HWE led to increased recovery of sialic acid from VA extract owing to increased mass transfer during the extraction process. Similar results have been reported about ultra-high pressure extraction (UHPE) of sialic acid and solvent ratio was the most significant factor for maximum recovery of sialic acid; thus, UHPE proved to be more efficient economically compared to traditional extraction methods [15].…”

supporting

confidence: 82%

“…The independent variables were extraction temperatures (80, 85, 90, 95, and 100°C) and time intervals (12,18,24,30, and 36 h). The dependent variables were expressed as extraction yield (%) and sialic acid content (mg/g) [15]. All the experimental runs were performed under CCD configurations and the results were used for multiple linear regression (MLR) analysis.…”

Section: Experimental Designmentioning

confidence: 99%

Optimization and Pretreatment for Hot Water Extraction of Korean Deer (Cervus canadensis Erxleben) Velvet Antlers

Jang

Ameer

et al. 2020

J. Microbiol. Biotechnol.

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Velvet antler (VA) is a historically traditional medicinal supplement and is well known in Asian countries for its pharmaceutical and health benefits. The objectives for this study were to optimize the hot water extraction (HWE) of VA for the Korean VA industry, and to determine the most effective pretreatment method among microwave (MW), ultrasonication (US), and enzymatic (EZ) techniques. Using response surface methodology, optimum extraction temperatures and times were determined by central composite design configuration based on extraction yield and sialic acid content. Various quality parameters of VA extract including yield, soluble solid, protein, and sialic acid contents were also compared with the conjunction of HWE and pretreatment. The yield and sialic acid content of VA extract were determined to be 40% and 0.73 mg/g, respectively, under an optimum temperature of 100°C at 24 h of extraction time. The yields from VA extracts pretreated with MW, US, and EZ were 17.42%, 19.73%, and 29.15%, respectively. Among the tested commercial enzymes, pepsin was the most effective proteolytic enzyme and led to the highest yield (47.65%), soluble solids (4.03 ˚brix), protein (1.12 mg/ml), and sialic acid (3.04 mg/ml) contents from VA extract.

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“…Experiments were carried out 11 running including three replications of the center point (80°C, 30 min). These CCD of experiments referenced the extract conditions of puffed ginseng (time and pressure), (Lee et al 2014) and deer antler (time, temperature, and solvent ratio), (Jin et al 2015 (Ilaiyaraja et al 2015). The results are shown in Table 3.…”

Section: Experimental Design and Model Fittingmentioning

confidence: 99%

Optimization of thermal processing conditions for brown rice noodles

et al. 2016

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Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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Optimization of hot water extraction and ultra high pressure extraction for deer antler

Cited by 7 publications

References 20 publications

Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)

Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)

Optimization and Pretreatment for Hot Water Extraction of Korean Deer (Cervus canadensis Erxleben) Velvet Antlers

Optimization of thermal processing conditions for brown rice noodles

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