지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 809 - 827 (19page)
이용수
초록· 키워드
오류제보하기
Steam explosion was applied to extract phenolic compounds from oak wood (Quercus mongolica). The effects of three independent factors (ethanol concentration, extraction temperature and extraction time) on the total phenolic content, DPPH radical scavenging activity, and antimicrobial activity from the steam exploded oak wood were optimized using response surface methodology (RSM). The independent variables were coded at three levels and their actual values were selected on the basis of preliminary experimental results. The following optimal extraction conditions were selected: ethanol concentration 82.0%, extraction temperature $71.7^{\circ}C$, and extraction time 60.5 min for total phenolic content; ethanol concentration 78.3%, extraction temperature $70.3^{\circ}C$, and extraction time 57.6 min for DPPH radical scavenging activity; ethanol concentration 80.6%, extraction temperature $68.4^{\circ}C$, and extraction time 59.0 min for antimicrobial activity. The experimental values agreed with those were predicted within confidence intervals indicating the suitability of RSM in optimizing the ethanol extraction of phenolic compounds from the steam exploded oak wood. Under the optimized conditions, the experimental value of the total phenolic content was 111.8 mg GAE/g dry steam exploded oak wood, DPPH free radical scavenging activity was 65.7%, and antimicrobial activity was 17.0 mm, and those are reasonably close to the predicted values (109.2 mg GAE/g dry steam exploded oak wood, 62.3% and 15.9 mm, respectively).
목차
등록된 정보가 없습니다.
참고문헌 (32)
참고문헌 신청
Belwal, T. / 2016 / Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology / Food Chemistry 207:115~124
Brownell, H. H. / 1986 / Steam-explosion pretreatment of wood: effect of chip size, acid, moisture content and pressure drop / Biotechnol Bioeng 28:792~801
Cacace, J.E. / 2003 / Mass transfer process during extraction of phenolic compounds from milled berries / Journal of Food Engineering 59(4):379~389
Cacace, J. E. / 2002 / Extraction of anthocyanins and other phenolics from black currants with sulfured water / Journal of Agricultural Food Chemistry 50(4):5939~5946
Cadahía, E. / 2001 / Changes in low molecular weight phenolic compounds in spanish, prench, and american oak woods during natural seasoning and toasting / Journal of Agricultural Food Chemistry 49(4):1790~1798
Brownell, H. H. / 1986 / Steam-explosion pretreatment of wood: effect of chip size, acid, moisture content and pressure drop / Biotechnol Bioeng 28:792~801
Cacace, J.E. / 2003 / Mass transfer process during extraction of phenolic compounds from milled berries / Journal of Food Engineering 59(4):379~389
Cacace, J. E. / 2002 / Extraction of anthocyanins and other phenolics from black currants with sulfured water / Journal of Agricultural Food Chemistry 50(4):5939~5946
Cadahía, E. / 2001 / Changes in low molecular weight phenolic compounds in spanish, prench, and american oak woods during natural seasoning and toasting / Journal of Agricultural Food Chemistry 49(4):1790~1798
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