Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization of Ultrasound-Assisted Extraction for Antiradical Activities of Peel and Seed Extracts of Campbell Early Grapes

  • Ghafoor, Kashif (Department of Food Science and Technology, Kyungpook National University) ;
  • Choi, Yong Hee (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2008.11.05
  • Accepted : 2008.12.26
  • Published : 2009.02.28
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Abstract

Central composite design was applied for the ultrasound-assisted extraction from peel and seed of Campbell Early grapes and the extraction processes were optimized for the antiradical activities of the extracts by using response surface methodology. Optimal conditions were 53.45% of ethanol concentration, 45.99${^{\circ}C}$ of extraction temperature and 23.93 min of extraction time for the maximum antiradical activity of grape peel extract (54.98%) and 53.14% of ethanol 56.03${^{\circ}C}$ of temperature and 29.03 min of time for maximum antiradical activity of grape seed extract (90.60%).

Keywords

Acknowledgement

Supported by : Ministry of Agriculture and Forestry

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