A Study on the Yield of Functional Components of Citrus Peel Extracts using Optimized Hot Water Extraction and Enzymatic Hydrolysis
열수추출 및 효소처리에 따른 감귤 과피 추출물의 기능성성분 수득에 대한 연구

Jung-Eun Noh, Sung-Ran Yoon, Ae-Kyoung Lim, Hye-Jeong Kim, Dam Huh, Dae-Ik Kim
2012 Korean Journal of Food and Cookery Science  
This study was conducted to investigate the physicochemical properties of citrus peel extracts with different hot water extraction and enzymatic hydrolysis conditions. Enzymatic hydrolysis was also employed using Viscozyme L and results were compared with that of optimized hot water extract. Hot water extraction was performed under different parameters; the sample to solvent ratio(1:20, 1:15, 1:10), extraction time(2, 4 hrs), extraction temperature(85, 95℃) and enzymatic hydrolysis(0, 1%) and
more » ... olysis(0, 1%) and the subsequent extracts were used for determining their physicochemical properties, such as total yield, total phenolics, total flavonoids, and electron donating ability (EDA). With the increase in the sample to solvent ratio and extraction time, total yield, total phenolics, total flavonoids and EDA increased. But extraction temperature did not significantly affect the hot water extract. As hot water extract was hydrolyzed by the enzyme, total yield and active ingredients increased rapidly. In the result of total yield, total phenolics, total flavonoids and EDA, the activity of enzyme-treated extract was higher than those of enzyme-untreated extract. Based upon the overall hot water extraction efficiency, it was found that 20 times volume or 120 min at a time at 95℃ after enzyme treatment was optimal.
doi:10.9724/kfcs.2012.28.1.051 fatcat:r4gkfenquneldoe63zs4646an4