Optimization of Enzymatic Extraction of Rosemary Acid by Response Surface Methodology and Its Antioxidant Activity

doi:10.7506/spkx1002-6630-201614007

Abstract

Abstract:

The enzyme-assisted extraction of rosemary acid from Perilla frutescens was optimized applying one-factorat-
a-time method (OFAT) and response surface methodology (RSM) and the antioxidant activity of the rosemary acid was
investigated. Preliminary investigations were conducted into the effect of enzyme dosage, hydrolysis temperature, time and
pH on the extraction yield of rosemary acid. Furthermore, the optimization of process parameters for extracting rosemary
acid by cellulase hydrolysis of Perilla frutescens was done by RSM using Box Behnken design. Meanwhile, the antioxidant
activity was assessed by superoxide anion and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. The
optimal conditions for rosemary acid extraction were determined as follows: enzyme dosage, 3%; hydrolysis temperature,
45 ℃; time, 12 min; and pH, 4. The maximum extraction yield of rosemary acid of 0.617% was obtained in experiments
conducted under these optimal conditions, being not significantly different from the predicted value (0.621%). The rosemary
acid showed strong scavenging capacity on superoxide anion and DPPH radicals, thereby having potent antioxidant activity.

Key words: Perilla frutescens, rosemary acid, response surface methodology, enzymatic extraction, antioxidant activity

CLC Number:

TS202.3

HUANG Dandan, SHEN Qi, ZHU Qiujin, CHENG Mei, LUO Zisheng, MAO Linchun. Optimization of Enzymatic Extraction of Rosemary Acid by Response Surface Methodology and Its Antioxidant Activity[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614007.

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