Effect of Korean Red Ginseng extraction conditions on antioxidant activity, extraction yield, and ginsenoside Rg1 and phenolic content: optimization using response surface methodology

Lee, Jin Woo,Mo, Eun Jin,Choi, Ji Eun,Jo, Yang Hee,Jang, Hari,Jeong, Ji Yeon,Jin, Qinghao,Chung, Hee Nam,Hwang, Bang Yeon,Lee, Mi Kyeong The Korean Society of Ginseng 2016 Journal of Ginseng Research Vol.40 No.3

Background: Extraction conditions greatly affect composition, as well as biological activity. Therefore, optimization is essential for maximum efficacy. Methods: Korean Red Ginseng (KRG) was extracted under different conditions and antioxidant activity, extraction yield, and ginsenoside Rg1 and phenolic content evaluated. Optimized extraction conditions were suggested using response surface methodology for maximum antioxidant activity and extraction yield. Results: Analysis of KRG extraction conditions using response surface methodology showed a good fit of experimental data as demonstrated by regression analysis. Among extraction factors, such as extraction solvent and extraction time and temperature, ethanol concentration greatly affected antioxidant activity, extraction yield, and ginsenoside Rg1 and phenolic content. The optimal conditions for maximum antioxidant activity and extraction yield were an ethanol concentration of 48.8%, an extraction time 73.3 min, and an extraction temperature of $90^{\circ}C$. The antioxidant activity and extraction yield under optimal conditions were 43.7% and 23.2% of dried KRG, respectively. Conclusion: Ethanol concentration is an important extraction factor for KRG antioxidant activity and extraction yield. Optimized extraction conditions provide useful economic advantages in KRG development for functional products.

중심합성계획모델을 이용한 밀싹으로부터 플라보노이드성분의 추출공정 최적화

이승범 ( Seung Bum Lee ),왕효정 ( Xiaozheng Wang ),유봉호 ( Bong-ho Yoo ) 한국공업화학회 2018 공업화학 Vol.29 No.4

플라보노이드성분 함량이 높은 밀싹을 이용하여 유효성분을 추출하고, 중심합성계획모델을 이용하여 추출공정을 최적화하였다. 중심합성계획모델의 반응치로는 추출수율과 플라보노이드성분 함량을 설정하고, 독립변수인 추출시간, 주정/초순수 부피비, 추출온도에 따른 주효과도와 교호효과도를 해석하였다. 추출수율의 경우 추출시간과 추출온도가 상대적으로 큰 영향을 미쳤으며, 플라보노이드성분 함량의 경우에는 추출시간의 영향이 가장 크게 나타났다. 추출수율과 플라보노이드성분 함량을 모두 고려한 결과 최적추출조건은 추출시간(2.44 h), 주정/초순수의 부피비(50.00 vol%), 추출온도(54.41 ℃)이었으며, 이때 추출수율은 30.14 wt%, 플라보노이드성분 함량은 35.37 μg QE/mL dw이었다. 이 조건의 실제 실험결과 추출수율(29.92 wt%), 플라보노이드성분 함량(35.32 μg QE/mL dw)으로 오차율은 각각 0.39%, 0.74%이었다. 이는 두 개의 반응치를 동시에 분석하는 다중분석 종합분석임에도 높은 정확도를 나타낸 것으로 본 연구에서의 최적화과정 신뢰도가 우수한 것으로 사료된다. Effective ingredients were extracted using wheat sprout with high levels of flavonoids, and the extraction process was optimized with a central composite design model. The response value of the central composite design model establishes the extraction yield and the content of the flavonoids. The main and interactive effects were then analyzed depending on independent variables such as the extraction time, the volume ratio of alcohol to ultrapure water, and the extraction temperature. The extraction time and temperature were relatively large for the extraction yield. For the total flavonoids, the extraction time was most significantly affected. Considering both the extraction yield and the content of the total flavonoids, optimal extraction conditions were as follows: the extraction time (2.44 h), volume ratio of alcohol to ultrapure water (50.00 vol%), extraction temperature (54.41 ℃). Under these condition, the extraction yield was 30.14 wt% and the content of the total flavonoids was 35.37 μg QE/mL dw. From the actual experimental result, the extraction yield under this condition was 29.92 wt% and the content of the total flavonoids was 35.32 μg QE/mL dw, which had an error rate of 0.39% and 0.74%, respectively. This is a multi-analysis comprehensive analysis that analyzes two simultaneous values of responses, but is considered to be highly accurate and also provides an excellent reliability of the optimization process in this study.

녹차씨 전처리와 추출 조건에 따른 녹차씨 추출물의 추출 수율 및 항효모 활성

양은주(Eun Ju Yang),선유경(Yoo Kyung Seon),위지향(Ji-Hyang Wee) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.9

항효모 활성이 우수한 녹차씨로부터 천연 보존소재를 개발하기 위하여 추출 원료를 최적화하기 위한 녹차씨의 전처리 방법을 평가하였다. 과피 유무에 따른 녹차씨의 추출 결과 추출물의 항효모 활성은 같았으며, 추출 수율은 과피를 제거한 속씨에서 근소하게 높은 것으로 나타났다. 건조에 따른 녹차씨의 수분 함량은 항효모 활성에는 영향을 주지 않았으나 추출 수율은 7.3% 수분 함량에서 가장 높게 나타났다. 분쇄 공정에 따른 녹차씨 추출물의 항효모 활성은 같았으나, 원료의 입도가 작은 믹서 분쇄 원료에서 추출 수율이 더 높게 나타났다. 녹차씨 오일을 추출한 부산물인 탈지 녹차씨를 추출하여 보존소재 원료로써 활용 가능성을 평가한 결과 항효모 활성은 녹차씨 추출물과 같았으며, 탈지 방법에 따라 수율은 다르게 나타나 헥산 추출 탈지 녹차씨보다 압착 탈지 녹차씨의 추출 수율이 더 높게 나타났다. 녹차씨의 전처리 방법 평가에 따라 천연 보존소재를 추출하기 위한 원료로서 과피가 포함된 녹차씨를 수분 함량 7.3%로 건조한 후 롤밀 분쇄하여 착유기로 오일을 추출한 탈지 녹차씨를 제조하였다. 탈지 녹차씨를 추출 용매에 따라 추출한 후 수율 및 항효모 활성을 조사한 결과 경제성이 높은 추출 용매는 물이 적합하였다. 추출 온도 및 시간에 따른 탈지 녹차씨의 추출결과 90°C 추출에서는 항효모 활성이 다소 불안정한 것으로 나타났다. 추출 수율과 항효모 활성의 안정성을 고려하여 물을 용매로 하였을 때 50°C, 4시간 추출 조건이 적합할 것으로 생각된다. Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at 90°C. These results suggest that water, extraction temperature of 50°C, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.

Evaluation and modification of alkaline lysis plasmid preparation method from Lactobacillus spp.

Lee, Deog-Yong,Seo, Yeon-Soo,Kang, Sang-Gyun,Yoo, Han Sang The Korean Society of Veterinary Science 2007 大韓獸醫學會誌 Vol.47 No.2

Lactic acid bacteria (LAB) has been regarded as a useful microorganism and tried to manipulate plasmid DNA for increasing the usefulness. Although several methods have been developed to isolate plasmid DNA from Escherichia coli (E. coli), these methods were not sufficient to apply to LAB with exception of O'Sullivan's lysis method. So, we evaluated plasmid DNA extraction from LAB using general E. coli preparation methods and tried to improve the extraction yield and DNA purity by modifying O'Sullivan's alkaline lysis method. To improve the extraction yield, salt and carrier were added to precipitant and those were incubated at $-70{^{\circ}C}$. Only incubation at $-70{^{\circ}C}$ was the effective method of those modifications. Purity of plasmid DNA was improved by two times of each centrifugation and phenol/chloroform extraction. However, DNA was damaged by twice extraction with phenol/chloroform. Also, exclusion of ethidium bromide showed negative effect to purity. Additionally, it was recommended that improvement of the extraction yield may be due to centrifugation at high speed for more time and to dissolving complete DNA pellet before addition of 7.5 M ammonium acetate. Extraction using this modification produced higher quality of plasmid DNA.

생약복방제의 에탄을 농도별 엑스중 인삼 사포닌의 이행량 조사

최강주,고성룡 고려인삼학회 1991 Journal of Ginseng Research Vol.15 No.3

As a part of studios on the Quality control of index components in crude drug preparations, extraction yields of ginseng saponins from crude drug extracts were identified by TLC and quantified by HPLC. So-Shi-Ho-Tang(小柴胡湯), Sa-Kun-Ja-Tang(四君子湯), Yook-Kun-Ja-Tang(六君子湯) and In-sam-Tang(人蔘湯) were extracted with water, 30%-ethanol, 50%-ethanol, 80%-ethanol and absolute ethanol to analyze ginseng saponins in the crude drug extracts prepared with various concentrations of ethanol. Ginseng saponins were extracted considerably more from the extracts with higher concentrations of ethanol than those with water or lower concentrations of ethanol. Extraction yields of ginseng-side-Rb$_1$, -Rb$_2$ and -R$_c$ from four crude drug preparations were the lowest as 4.9~45.9%, 5.0~40.1, and 6.3~43.7% in water extract and the highest as 29.5~62.6%, 26.7~61.4% and 31.4~62.0% in absolute ethanol extract, compared with those of 80%-methanol extracts.

효소처리에 의한 마늘 착즙액의 수율 및 향미성분변화

신동빈(Dongbin Shin),허우덕(Wooderck Hawer),이영춘(Youngchun Lee) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.3

마늘의 향미성분을 가급적 그대로 유지하고 착즙수율을 향상시킬 수 있는 착즙방법을 개발하고자 하였다. 착즙수율을 향상시키기 위하여 protopectinase와 복합효소(cellulase, pectinesterase 및 β-glucanase 등이 혼합된 효소)를 마늘펄프로부터 1차로 착즙하고 남은 잔사에 적용하여 마늘주스의 수율증가율과 향미성분 변화를 측정하였다. 착즙 전 마늘펄프 무게에 대하여 효소를 0.04, 0.08 및 0.12%씩 가하여 30, 60, 90 및 120분간 각각 가수분해 하였다. 마늘주스의 수율 증가는 최대수율에 도달할 때까지 효소의 첨가량 및 반응시간의 증가와 더불어 증가하였다. 0.12%의 pro-topectinase를 첨가하여 90분간 가수분해하여 착즙한 결과 수율은 13.8%가 증가하였다. 복합효소를 0.12% 첨가하여 90분간 가수분해 후 착즙한 경우에는 최대수율인 14.5%의 증가효과가 있었다. GC로 휘발성 향기성분을 분석한 결과 효소를 처리하지 않은 대조구(control)와 총 피크면적으로 계산하여 비교할 경우 감소하였다. 0.12%의 protopectinase를 가하여 60분간 분해 후 제조한 마늘 주스의 휘발성 향기성분 향량은 약 6%가 감소하였다. 마늘주스의 유리당 함량은 0.12%의 protopectinase를 가하여 60분간 분해후 제조한 마늘 주스가 대조구와 가장 유사한 함량을 나타내었다. 유리아미노산 함량은 사용한 효소의 종류에 영향을 크게 받지 않는 것으로 나타났다. 이상의 결과로부터 0.12%의 protopec-tinase를 마늘착즙잔사에 가하여 60분간 분해 후 착즙한 액을 마늘펄프로부터 직접 착즙한 액과 혼합하면 착즙수율을 최대로 증가시키고 향미 성분의 변화를 최소화시킬 수 있는 것으로 나타났다. In this study, attempts were made to develop a garlic juice extraction method that would result in minimum changes in quality. Protopectinase and a mutienzyme containing cellulase, pectinesterase, β-glucanase, etc. were applied to garlic residue after first extraction, and the yields of garlic juice and the flavor component changes of the juices were investigated. Enzyme concentrations of 0.04, 0.08, and 0.12% which were based on pulp weight before extraction were added and allowed to hydrolyze for 30, 60, 90, and 120 min., respectively. Increase in the garlic juice yield was observed according to the amount of enzyme added and the reaction time until reaching a maximum point. When 0.12% protopectinase was applied to the garlic residue for 90 min, the yield increased by 13.8%. Under the same conditions, when multienzyme was applied to the garlic residue, the yield increased by 14.5%, which was considered the maximum. The flavor compounds decreased when compared with the total GC peak: area of garlic juice prepared without enzymes (control). The volatile flavor compounds in garlic juice prepared with 0.12% protopectinase for 60 min decreased by 6%. The free sugars profile of the garlic juice prepared with 0.12% protopectinase for 60 min was similar to that of the control. The type of enzyme used did not affect the free amino acid profile of the garlic juice. These results indicate that the optimum conditions for extraction of garlic juice are hydrolyzing the residue with 0.12% protopectinase for 60 min, extracting garlic juice from the hydrolyzed reside, and then combining the extracted juice with the first extraction.

Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향

김동환,최준수,이민형,장한희,김한솔,김도연,여수환,박희동 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.1

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activity. Different types and reaction conditions of pectinase were also investigated in order to improve extraction yield of Aronia juice. The optimal conditions of enzyme treatment were 0.1% of concentration (w/w) at 50℃ for 120 min. Among enzymes used in this study, extraction yield with Rapidase Press L treatment from Aronia juice was the highest and resulted in a significant increase in juice from 51.0 to 69.1%. Rapidase C80 MAX showed 68.83% extraction yield while Plantase TCL showed 66.70% extraction yield. Reducing sugar and soluble solid contents increased after enzyme treatment. Total acids also slightly increased after enzyme reaction. No significant difference was observed in pH regardless of pectin enzyme treatment. However, enzyme treatment resulted in an increase in total phenolic compounds, total anthocyanin, and DPPH radical scavenging in Aronia juice compared to the juice prepared juice.

초음파가 도입된 용매추출공정에서 에너지 밀도 분석

이승범 ( Lee Seung Beom ),이승문 ( Lee Seung Mun ),홍인권 ( Hong In Gwon ) 한국공업화학회 2003 공업화학 Vol.14 No.7

유지종의 추출공정에는 여러 가지 용매추출법이 사용되고 있다. 본 연구에서는 초음파 에너지가 도입된 추출공정과 증류나 용매추출을 이용한 공정의 최적 추출조건에서 추출특성과 초음파 에너지 밀도 영향에 따른 추출특성을 분석하였다. 초음파의 조사시간은 1, 3, 5, 10, 20, 30 min이고, 추출공정에서 온도변수로 293.15, 303.15, 313.15 K가 적용되었으며, 초음파의 세기는 390 W부터 520 W로 65 W의 간격으로 변화를 주었다. 또, 초음파 세기에 따른 초음파 에너지 밀도는 측정하였으며, 온도와 시간에 따른 초음파 에너지 영향에 대해서도 해석하였다. 초음파의 조사시간과 초음파 세기 증가에 따라 유지의 추출량도 증가하는 경향을 보였으며, 유지 추출공정을 도입하므로써 단순 용매추출공정에 비해 추출조작시간이 크게 단축 되었다. 초음파의 세기가 증가됨에 따라 초음파 에너지 밀도는 증가하는 경향을 나타내었으며, 온도증가에 따라 초음파 에너지 밀도는 감소하는 경향을 보였다. Most of the oils were extracted through distillation and solvent extraction processes. In this study, the characteristics of oil extraction process from rice bran were evaluated in an optimum operating condition by comparing the ultrasound assisted solvent extraction(UASE) process to the distillation and the solvent extraction processes. And UASE process was studied in terms of the ultrasonic energy density effects and the extraction yield. Then, the ultrasonic irradiation time was varied as 1,3,5,10,20 and 30 min and the extraction temperature was set at 293.15, 303.15, and 313.15 K. The ultrasonic power was varied in the range of 390 to 520 W. The energy density was evaluated in terms of the ultrasonic intensity, the ultrasonic irradation effects with the temperature and irradiation time were analyzed. The extraction amount of rice bran oil was increased with ultrasonic irradiation time and ultrasonic power. The irradiation time ultrasonic extraction process was very shorter than the previous extraction processes. The ultrasonic energy density was proportional to the irradiation power, but the energy density was inversely proportional to the operating temperature.

아사이베리 에탄올 추출물과 열수 추출물의 생리활성 검증

장지연(Ji Yeon Jang),고경숙(Kyoung Sook Ko) 한국인체미용예술학회 2015 한국인체미용예술학회지 Vol.16 No.1

To determine the characteristics of acai berry extract as a natural functional ingredient, this study measured the following: extraction yield, total polyphenols, flavonoid contents, DPPH radical scavenging activity, nitric oxide scavenging activity and antimicrobial activity. According to the measurement, in terms of the extraction yield of acai berry, the hot-water extract was 28.52% while the ethanol extract was 19.47%. In terms of polyphenol content, the hot-water extract was 77.49±0.93 mg/g, and ethanol extract was 128.42±5.68 mg/g. In terms of flavonoid content, the hot-water and ethanol extracts were 2.49±1.02 mg/g and 35.33±1.02 mg/g, respectively. Overall, polyphenol content was greater than flavonoid content. In term s of antioxidant content, the ethanol extract was higher than the hot-water extract. In terms of DPPH radical scavenging activity at 5.0 mg/ml, the hot-water extract (73.02±0.56%) was lower than the ethanol extract (82.49±0.28%). In nitric oxide scavenging activity at 5.0 mg/ml as well, the hot-water extract (74.25±0.25%) was lower than the ethanol extract (85.22±1.75%). According to the measurement of antimicrobial activity on Staphylococcus aureus and Staphylococcus epidermidis at 5mg/disc using the paper-disc method, high antimicrobial effects were observed in both S. aureus and S. epidermidis. In addition, antimicrobial activity was greater for the ethanol extract than for the hot-water extract.

Yield-Aware Pareto Front Extraction for Discrete Hierarchical Optimization of Analog Circuits

Seobin Jung,Jiho Lee,Jaeha Kim IEEE 2014 IEEE transactions on computer-aided design of inte Vol.33 No.10

<P>This paper presents an efficient method for extracting a yield-aware Pareto front between two competing metrics of an analog circuit block, with the purpose of performing hierarchical, system-level optimization using the component-level Pareto fronts as meta-models. The proposed method consists of three steps: finding a set of Pareto-optimal design points by tracing them on a discrete grid, estimating the yield distribution of each optimal design point using a control-variate technique, and constructing a yield-aware Pareto front by interpolation. The proposed algorithm is demonstrated on a problem of finding the optimal power allocation among the components composing a clock recovery path to minimize the final clock jitter. The algorithm can estimate the Pareto front of each circuit block within a 2% error, expressing the minimum achievable jitter with 99% yield for different power budgets, while requiring only 600 ~ 1100 Monte-Carlo simulation samples in total.</P>