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Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology

Title
Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodology
Authors
Hwang H.J.Park J.A.Choi J.I.Kim H.S.Cho M.S.
Ewha Authors
조미숙
SCOPUS Author ID
조미숙scopus
Issue Date
2016
Journal Title
Journal of the Korean Society of Food Science and Nutrition
ISSN
1226-3311JCR Link
Citation
vol. 45, no. 2, pp. 261 - 268
Keywords
Antioxidant activityCitri unshii pericarpiumOptimizationResponse surface methodologyRoasting conditions
Publisher
Korean Society of Food Science and Nutrition
Indexed
SCOPUS; KCI scopus
Abstract
This study was conducted to establish roasting conditions for optimization of Citri Unshii Pericarpium antioxidant activity using response surface methodology (RSM). A central composite design was applied to investigate the effects of two independent variables, namely roasting temperature (40∼100°C; X1) and roasting time (5∼15 min; X2), on responses such as electron donating ability (Y1), total phenolic content (Y2), total flavonoid content (Y3), and hydroxyl radical scavenging activity (Y4). The maximum electron donating ability was 72.38% at a roasting temperature of 71.12°C and roasting time of 9.39 min. The maximum total phenolic content was 10.76 mg tannic acid equivalents/g at a roasting temperature of 69.71°C and roasting time of 8.39 min. The maximum total flavonoid content was 105.99 mg quercetin equivalents/100 g at 72.54°C and 8.64 min. The maximum hydroxyl radical scavenging activity was 60.33% at 68.97°C and 9.84 min. Based on the superimposition of three dimensional RSM with respect to electron donating ability, total phenolic content, total flavonoid content, and hydroxyl radical scavenging activity under various conditions, optimum conditions were established as follows: roasting temperature of 70.90°C and roasting time of 9.03 min. © 2016, Korean Society of Food Science and Nutrition. All rights reserved.
DOI
10.3746/jkfn.2016.45.2.261
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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