Monitoring on Extraction Yields and Functional Properties of Onion (Allium cepa) Extracts by Using Response Surface Methodology

Central composite design along with response surface methodology (RSM) was applied to improve the fermentation process in onion (Allium cepa) wine production. The effects of different fermentation parameters (time, temperature, and initial sugar content) were found to be significant with respect to the physicochemical and sensory properties of wine. The maximum score for the alcoholic content was obtained at 29.27℃ fermentation temperature, 103.43 h fermentation time, and 27.52 °Brix initial sugar content. The maximum score for overall palatability was obtained at 39.27℃ fermentation temperature, 57.28 h fermentation time, and 22.14 °Brix initial sugar content. The coefficients of determination (R 2 ) were 0.9620 and 0.9060 for alcoholic content and overall palatability, respectively. The ranges of the optimum fermentation conditions (28~32℃, 80~90 hr, and 20~25 °Brix) were obtained by superimposing the response surfaces with regard to the alcoholic content and overall palatability of onion wine.

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Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology

Park¹,

Lee²,

Park³

et al. 2017

Korean Journal of Food Preservation

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Functional compounds including flavonoids, anthocyanins, polyphneols and antioxidants were extracted from blue honeysuckle (Lonicera caerulea L.) using highly efficient microwave-assisted extraction. And extraction process was modeled and optimized according to response surface methodology (RSM). The independent variables (Xn) were ethanol concentration (X1: 0, 25, 50, 75, 100%), irradiation time (X2: 1, 3, 5, 7, 9 min), and microwave power (X3: 60, 120, 180, 240, 300 W). Dependent variables (Yn) were total flavonoid contents (Y1), total anthocyanin contents (Y2), total polyphenol contents (Y3) and antioxidant activity (Y4). Four-dimensional response surface plots were generated based on the fitted second-order polynomial models to get optimal conditions. Estimated optimal conditions for 4 responses were ethanol concentration of 54-72%, irradiation time of 7.1-7.6 min, and microwave power of 243-251 W. Ridge analysis predicted the maximal responses of total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.00 mg RE/g, 6.80 mg CGE/g, 14.90 mg GAE/g, 89.10%, respectively. Verification experiment was carried out at predicted optimal conditions and experimental values for total flavonoid content, total anthocyanin content, total polyphenol content and antioxidant activity were 38.10 mg RE/g, 6.72 mg CGE/g, 14.91 mg GAE/g and 89.13%, respectively. No significant difference was observed between predicted and experimental values, indicating good fitness of fitted model and successful application of RSM.

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Monitoring on Extraction Yields and Functional Properties of Onion (Allium cepa) Extracts by Using Response Surface Methodology

Cited by 8 publications

References 5 publications

Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology

Establishment of Extraction Conditions for the Optimization of the Black Garlic Antioxidant Activity Using the Response Surface Methodology

Monitoring of the Optimum Conditions for the Fermentation of Onion Wine

Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology

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