Optimization of ultra high pressure extraction (UHPE) condition for puffed ginseng using response surface methodology

Lee, A. Ram; Choi, Seung Hyun; Choi, Hyun Wook; Ko, Jae‐Heung; Kim, Wooki; Kim, Dae‐Ok; Kim, Byung Yong; Baik, Moo-Yeol

doi:10.1007/s10068-014-0157-6

Cited by 8 publications

(8 citation statements)

References 9 publications

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“…The highest extraction yield was observed with 0% ethanol in the solution, while a 95% ethanol solution exhibited about an 87% reduced extraction yield. It has been reported that extraction yield was greatly influenced by ethanol concentration in puffed ginseng [ 29 ]. Those authors reported that extraction yield decreased with increasing ethanol concentration because water soluble polymers are efficiently extracted in polar solvent conditions.…”

Section: Resultsmentioning

confidence: 99%

“…Pressure and extraction time in HHPE have a very marginal influence on the extraction yield of turmeric. In contrast, HHPE of ginseng powder exhibited improved extraction yield in a pressure and time dependent manner [ 29 ]. This discrepancy may come from the difference in soluble components between turmeric vs. ginseng powder.…”

Section: Discussionmentioning

confidence: 99%

“…HHPE was carried out using a high hydrostatic pressure unit (Suflux, Ilshin Autoclave Co., Daejeon, Korea). Extraction pressure, treatment time, and ethanol concentration were considered as the variable factors in this experiment according to Lee et al [ 29 ]. Ground turmeric (5 g) and solvent (100 mL) were placed into a plastic pouch and hermetically heat-sealed.…”

Section: Methodsmentioning

confidence: 99%

“…In order to determine the best HHPE conditions for the highest antioxidant activity of turmeric, pressure, treatment time, and ethanol concentration were varied. First, pressure was varied (0.1 (atmospheric), 100, 250, 400, 550 MPa) with fixed treatment time (15 min) and ethanol concentration (70% ethanol) [ 26 , 29 ]. Second, treatment time was varied (5, 10, 15, 20, 30 min) with the best fixed pressure as previously determined (400 MPa) and ethanol concentration (70% ethanol).…”

Section: Methodsmentioning

confidence: 99%

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Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Choi

Kim

Lee

et al. 2020

Foods

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Turmeric (Curcuma longa L.) is known for its health benefits. Several previous studies revealed that curcumin, the main active compound in turmeric, has antioxidant capacity. It has been previously demonstrated that puffing, the physical processing using high heat and pressure, of turmeric increases the antioxidant and anti-inflammatory activities by increasing phenolic compounds in the extract. The current study sought to determine if high hydrostatic pressure extraction (HHPE), a non-thermal extraction at over 100 MPa, aids in the chemical changes and antioxidant functioning of turmeric. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) analyses were conducted and assessed the content of total phenol compounds in the extract. The chemical changes of curcuminoids were also determined by high performance liquid chromatography (HPLC). Among the three variables of ethanol concentration, pressure level, and treatment time, ethanol concentration was the most influential factor for the HHPE of turmeric. HHPE at 400 MPa for 20 min with 70% EtOH was the optimal extraction condition for the highest antioxidant activity. Compositional analysis revealed that 2-methoxy-4-vinylphenol was produced by puffing. Vanillic acid and ferulic acid content increased with increasing HHPE time. Synergistic effect was not observed on antioxidant activity when the turmeric was sequentially processed using puffing and HHPE.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Choi

Kim

Lee

et al. 2020

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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

Jin

Chun

Hyun

et al. 2015

Food Sci Biotechnol

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Optimization of ultra high pressure extraction (UHPE) condition for puffed ginseng using response surface methodology

Cited by 8 publications

References 9 publications

Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Enhanced Antioxidant Capacity of Puffed Turmeric (Curcuma longa L.) by High Hydrostatic Pressure Extraction (HHPE) of Bioactive Compounds

Optimization of thermal processing conditions for brown rice noodles

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

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