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Optimization of Extraction Conditions for Hot Water Extracts from Chrysanthemum indicum L. by Response Surface Methodology

Abstract

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.

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이 논문을 인용한 문헌 (10)

  1. Bok, Hye-Ja ; Ahn, Sun-Choung 2007. "An Analytical Study on an Old Cooking Book, Dyusikbang (Kyugonyoram of the Korea University)" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 22(5): 556~574 
  2. Kim, Jung-Ok ; Kwon, Soon-Tae ; Lee, Gee-Dong ; Hong, Joo-Heon ; Moon, Doo-Hwan ; Kim, Tae-Wan ; Kim, Dae-Ik 2008. "Optimization of Extraction Condition on Fig (Ficus carica L.) by Response Surface Methodology" 한국식품저장유통학회지 = Korean journal of food preservation, 15(1): 66~73 
  3. Yu, Jung-Sik ; Woo, Koan-Sik ; Hwang, In-Guk ; Chang, Young-Deug ; Jeong, Jeong-Hag ; Lee, Chul-Hee ; Jeong, Heon-Sang 2008. "Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(5): 647~652 
  4. Woo, Koan-Sik ; Yu, Jung-Sik ; Hwang, In-Guk ; Lee, Youn-Ri ; Lee, Chul-Hee ; Yoon, Hyang-Sik ; Lee, Jun-Soo ; Jeong, Heon-Sang 2008. "Antioxidative Activity of Volatile Compounds in Flower of Chrysanthemum indicum, C. morifolium, and C. zawadskii" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 37(6): 805~809 
  5. Yu, Jung-Sik ; Hwang, In-Guk ; Woo, Koan-Sik ; Chang, Young-Deug ; Lee, Chul-Hee ; Jeong, Jeong-Hag ; 2008. "Physicochemical Characteristics of Chrysanthemum indicum L. Flower Tea According to Different Pan-firing Times" 한국식품과학회지 = Korean journal of food science and technology, 40(3): 297~302 
  6. Bae, Hyun-Joo ; Lee, Hye-Yeon ; Paik, Jae-Eun 2009. "Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(4): 570~576 
  7. Kim, Sun-Im ; Sim, Ki-Hyeun ; Ju, Shin-Yoon ; Han, Young-Sil 2009. "A Study of Antioxidative and Hypoglycemic Activities of Omija(Schizandra chinensis Baillon) Extract under Variable Extract Conditions" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(1): 41~47 
  8. Lee, Hye-Yeon ; Bae, Hyun-Joo 2010. "Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L. Powder" 한국식품영양학회지 = The Korean journal of food and nutrition, 23(1): 76~83 
  9. Lee, Hye-Jin ; Do, Jeong-Ryong ; Kwon, Joong-Ho ; Kim, Hyun-Ku 2012. "Optimization of Corni fructus Extracts by Response Surface Methodology" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(3): 390~395 
  10. 2014. "" 원예과학기술지 = Korean journal of horticultural science & technology, 32(4): 558~570 

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