Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Optimum Conditions for the Extraction of Effective Substances from the Stem of Opuntia fiscus-indica

  • Lee, Gee-Dong (DG- Traditional Bio-Materials Industry Center) ;
  • Kim, Jung-Ok (DG- Traditional Bio-Materials Industry Center) ;
  • Joo, Gil-Jae (Institute of Agricultural Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2005.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The conditions for the extraction of effective substances from the stem of Opuntia ficus-indica were optimized by a response surface methodology. The total extract yield was maximized under the temperature of $97.77^{\circ}C$, at a time duration of 145.82 min and a water to sample ratio 16.59 mL/g. Moreover, the optimum conditions for the extraction of effective substances were as follows: $84.95^{\circ}C$, 156.50 min and a water/sample ratio of 7.46 mL/g for the phenolics content; and $97.11^{\circ}C$, 139.03 min and a water/sample ratio of 10.91 mL/g for the pectin content. The range of optimum extraction conditions in consideration of the physicochemical properties of the extracts were shown to be as $95-100^{\circ}C$ as the extraction temperature, 120-180 min as extraction time and a water to sample ratio of 5-18 mL/g.

Keywords

References

  1. Illustrated book of Korean medicinal herbs Ahn, D.K.
  2. Korean source of plants Kim, T.J.
  3. Korean J. Soc. Food Sci. v.16 Antioxidative and antimicrobial activities of Opuntia ficus indica var. saboten Chung, H.J.
  4. The Chinese Herb Dictionary The small house
  5. J. Korean Soc. Agric. Chem. Biotechnol. v.45 The development of Korean traditional wine using the fruits of Opuntia ficus-indica var. saboten-II. Characteristics of liquors Bae, I.Y.;Woo, J.M.;Yoon, E.J.;Kim, J.S.;Lee, H.G.;Yang, C.B.
  6. Kor. J. Pharmacogn. v.32 Screening on biological activities of the extracts from fruit and stern of prickly pear (Opuntia ficus-indica var. saboten) Choi, J.W.;Lee, C.K.;Lee, Y.C.;Moon, Y.I.;Park, H.J.;Han, Y.N.
  7. J. Fd Hyg. Safety v.13 A study on antiulcer effect of Opuntia dillenii Haw. on stomach ulcer induced by water-immersion stress in rats Lee, H.J.;Lee, Y.W.;Kim, J.H.
  8. Korean J. Food Sci. Technol. v.27 Effect of antioxidants on the themostability of red pigment in prickly pear Kim, I.H.;Kim, M.H.;Kim, H.M.;Kim, Y.E.
  9. Korean J. Soc. Food Sci. v.12 Stability of betanine extracted from Opuntia ficus-indica var. sabolen Chung, M.S.;Kim, K.H.
  10. Korean J. Food Sci. Technol. v.29 Compositions of Opuntia ficus-indica Lee, Y.C.;Hwang, K.H.;Han, D.H.;Kim, S.D.
  11. Official method of analysis AOAC
  12. J. Food Sci. v.57 Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology Gontard, N.;Guilbert, S.;Cuq, J.L.
  13. Food and Industry v.33 Application of response surface methodology in food industry Lee, G.D.;Lee, J.E.;Kwon, J.H.
  14. SAS User's Guide SAS Institute, Inc.
  15. The Mathematica Handbook, Copatible with Mathematica, Version 2.0 Harcourt Brace Martha, L.A.;James, P.B.
  16. J. Agric. Food Chem. v.51 Optimization of microwaveassisted extraction (MAP) for ginseng components by response surface methodology Kwon, J.H.;Belanger, J.M.R.;Pare, J.R.J.
  17. Method for analysis of Musts and Win Amerinem, M.A.;Ough, C.S.
  18. Food Sci. Biotechnol. v.12 Monitoring of total phenolics, electron donating ability and nitrite scavenging ability in microwave-assisted extraction for Angelica gigas Nakai Lee, S.Y.;Kang, M.J.;Kwon, J.H.;Shin, S.R.;Lee, G.D.;Kim, K.S.
  19. Anal. Chem. v.24 Colorimetric determination of pectic substances McComb, E.A.
  20. Food Sci. Biotechnol. v.9 Physicochemical characterization of pectin extracted from Cheju mandarin (Citrus unshiu) peels with citric acid Kim, D.H.;Kim, D.G.;Lee, D.Y.;Kim, K.E.;Kim, C.W.
  21. Int. J. Food Sci. Technol. v.33 The use of response surface methodology to ？optimize the Maillard reaction to produce melanoidins with high antioxidative and antimutagenic activities Lee, G.D.;Kwon, J.H.
  22. J. Korean Soc. Agric. Chem. Biotechnol. v.44 Preparation of extract from Acanthopanax koreanum by extraction conditions and its chemical compositions Jwa, C.S.;Yang, Y.T.;Koh, J.S.
  23. Korean J. Food Sci. Technol. v.32 Physicochemical characteristics of Agastache rugosa O. Kuntze extracts by extraction conditions Lee, B.Y.;Hwang, J.B.
  24. J. Korean Soc. Food Sci. Nutr. v.32 Changes in phenolic compounds properties of Rubi Fructus extract depending on extraction conditions Yoon, S.R.;Jeong, Y.J.;Lee, G.D.;Kwon, J.H.
  25. Food Sci. Biotechnol. v.7 Phenolic compounds of Korean red wine and their superoxidae radical scavenging activity Koh, K.H.;Lee, J.H.;Yoon, K.R.;Choi, S.Y.;Seo, K.L.
  26. Eur. J. CIin. Nutr. v.50 In vivo antioxidant effect of green and black tea in man Serafini, M.;Ghiselli, A.;Ferro-Luzz, A.
  27. J. Korean Soc. Food Sci. Nutr. v.27 Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale Park, N.Y.;Lee, G.D.;Jeong, Y.J.;Kwon, J.H.
  28. Food Technol. v.41 Soluble vs insoluble fiber-different physiological responses Schneeman, B.O.
  29. Am. J. Clin. Nutr. v.42 Digestion of the polysaccharides of some cereal foods in human small intestine Englyst, H.N.;Cummings, J.H.
  30. Am. J. Clin. Nutr. v.48 Hypocholesterolemic effects of oat and bean products Anderson, J.W.;Gustafson, N.J.
  31. Prog. Food Nutr. Sci. v.17 Soluble fiber: Effect on carbohydrate and lipid metabolism Hopewell, R.;Yeater, R.;Ullrich, I.
  32. J. Korean Soc. Food Sci. Nutr. v.27 Functional properties of mucilage and pigment extracted from Opuntia ficus-indica Lee, S.P.;Whang, K.;Ha, Y.D.
  33. J. Nutr. v.124 Prickly pear (Opuntia sp.) pectin alters hepatic cholesterol metabolism without affecting cholesterol absorption in guinea pigs fed a hypercholesterolemic diet Fernandez, M.L.;Lin, E.C.;Trejo, A.;McNamara, D.J.