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논문 기본 정보

자료유형
학술저널
저자정보
Tae-Soo Lim (Korea Food Research Institute) Jeong-Ryong Do (Korea Food Research Institute) Joong-Ho Kwon (Kyungpook National University) Hyun-Ku Kim (Korea Food Research Institute)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 2
발행연도
2008.4
수록면
379 - 383 (5page)

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초록· 키워드

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Extraction characteristics of garlic and functional properties of corresponding extract were monitored by response surface methodology (RSM). Maximum extraction yield of 26.41% was obtained at microwave power of 146.29 W, ethanol concentration of 63.31%, and extraction time of 5.88 min. At microwave power, ethanol concentration, and extraction time of 114.84 W, 58.83%, and 1.42 min, respectively, maximum electron-donating ability (EDA) was 72.86%. Maximum nitrite-scavenging ability was 94.62% at microwave power, ethanol concentration, and extraction time of 81.83 W, 2.65%, and 3.83 min, respectively. Superoxide dismutase (SOD) showed maximum pseudo-activity of 49.12% at microwave power of 34.23 W, ethanol concentration of 33.11%, and extraction time of 4.40 min. Based on superimposition of 4-dimensional RSM with respect to extraction yield, electron-donating ability, nitrite-scavenging ability, and pseudo-activity of SOD, optimum ranges of extraction conditions were microwave power of 0-100 W, ethanol concentration of 40-70%, and extraction time of 2-8 min.

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Abstract
Introduction
Materials and Methods
Results and Discussion
References

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