Study on Microwave Extraction Conditions and Free Radical Scavenging Activity of Red Pigment from Camphor Tree Fruits

Abstract

Abstract: The optimum conditions of microwave extraction of red pigment from camphor tree fruit(RPCF) and its antioxidant activity were studied. Results showed that both microwave output power and treatment time significantly affect on the RPCF content;Compared with hot water extraction method,microwave extraction could shorten the extraction time from 90 min to 70 s,save solvent 20%,improve efficiency 3.29%,and reduce the consumption of acid;Within the concentration range of 1 to 80 mg/L,the DPPH· scavenging activity of RPCF shows significantly linear correlation with its concentration(R2=0.9915) ,with IC50 42.97 mg/L(34% of VC) ;The free radical scavenging activity of RPCF solution(100 mg/L) shows considerable stability under 16-d illumination.

Key words: Cinnamomun camphora(L.) Presl, fruit, red pigment, microwave extraction, antioxidant activity

WEN Chi-Fu, WANG Li-Fen, NIE Qin, GUI Ke-Yin, ZHOU Yan-Hua, CHEN Gong-Xi, LIN Wan-Huang. Study on Microwave Extraction Conditions and Free Radical Scavenging Activity of Red Pigment from Camphor Tree Fruits[J]. FOOD SCIENCE, 2008, 29(12): 327-330.

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Study on Microwave Extraction Conditions and Free Radical Scavenging Activity of Red Pigment from Camphor Tree Fruits

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