Response Surface Optimization of Extraction Process for DPPH Free Radical Scavenging Components from Cherry Seed

doi:10.7506/spkx1002-6630-201122010

Abstract

Abstract: In order to optimize the extraction of antioxidant components from cherry seed, an investigation into the effects of three operating parameters including ethanol concentration, temperature and extraction time on DPPH free radical scavenging activity of extracts was studied by means of response surface methodology (RSM). It was found that the optimal process conditions were liquid/material ratio 20:1 (mL/g), ethanol concentration 33% (V/V), extraction temperature 60 ℃, and extraction time 31 min. Under these extraction conditions, the DPPH free radical scavenging activity of the obtained extract from cherry seed was up to 92.58%, which was very close to the predicted value. Accordingly, the optimal process established in this study has good feasibility.

Key words: cherry seed, antioxidant components, DPPH free radical scavenging activity, response surface methodology

CLC Number:

TS201.1

YAODong-rui，GUOLei，WANGShu-jun，XUFu-quan. Response Surface Optimization of Extraction Process for DPPH Free Radical Scavenging Components from Cherry Seed[J]. FOOD SCIENCE, 2011, 32(22): 46-50.

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Response Surface Optimization of Extraction Process for DPPH Free Radical Scavenging Components from Cherry Seed

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