Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2020-06-01T16:30:31Z | - |
dc.date.available | 2020-06-01T16:30:31Z | - |
dc.date.issued | 2020 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-26881 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/253995 | - |
dc.description.abstract | Active components were extracted from Angelica gigas Nakai by subcritical-water extraction (SWE) with the purpose of determining how the extraction conditions affect the SWE of antioxidant properties and active components (nodakenin and decursin), and to compare pilot-scale SWE (8 L) and conventional extraction methods. The extraction yields of nodakenin and decursin in the pilot-scale system were highest at 150 degrees C for 10 min and 190 degrees C for 15 min, respectively. The extraction yield of decursin increased as the stirring speed was increased to 200-250 rpm. Pearson's correlation indicated that the radical-scavenging activities using DPPH and ABTS assays were more sensitive to the Maillard reaction (R-2 = 0.822 and 0.933, respectively) than to the total phenolic contents (R-2 = 0.486 and 0.724, respectively). The extraction yield of decursin was higher when using conventional extraction methods than for SWE. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | Subcritical water extraction | * |
dc.subject | Angelica gigas Nakai | * |
dc.subject | Pilot-scale system | * |
dc.subject | Decursin | * |
dc.subject | Nodakenin | * |
dc.title | Pilot-scale subcritical-water extraction of nodakenin and decursin from Angelica gigas Nakai | * |
dc.type | Article | * |
dc.relation.issue | 5 | * |
dc.relation.volume | 29 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 631 | * |
dc.relation.lastpage | 639 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.doi | 10.1007/s10068-019-00698-2 | * |
dc.identifier.wosid | WOS:000499235600007 | * |
dc.identifier.scopusid | 2-s2.0-85075673509 | * |
dc.author.google | Ko, Min-Jung | * |
dc.author.google | Kwon, Mi-Ri | * |
dc.author.google | Chung, Myong-Soo | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |