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Monitoring on extraction characteristics of cheonnyuncho (Opuntia fiscus-indica) fruit

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Abstract

Extraction conditions of the fruit of cheonnyuncho (Opuntia ficus-indica) were optimized by using response surface methodology. Accordingly, the extract yield of the cheonnyuncho fruit was maximum when extracted at 85.69°C for 92.89 min using amount of water to sample of 23.46 mL/g. Moreover, the optimum conditions for the maximum yield of effective substances were as follows: flavonoid 89.80°C, 170.81 min, and 17.07 mL/g; phenolics 98.30°C, 96.46 min, and 15.93 mL/g; electron donating ability 71.00°C, 173.58min, and 15.22mL/g; reducing sugars 69.87°C, 68.84 min, and 16.29 mL/g; pectins 96.54°C, 135.28 min, and 20.02 mL/g; and vitamin C 61.80°C, 101.98 min, and 12.14 mL/g, respectively. The optimum extraction condition ranges for obtaining desirable physiochemical properties of cheonnyuncho extracts were 85–100°C for 60–120 min using 18–25 mL/g of amount of water to sample.

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Authors and Affiliations

  1. Korea Promotion Institute for Traditional Medicine Industry, Gyeongsan, Gyeongbuk, 712-210, Korea

    Jung-Ok Kim

  2. Department of Food Science and Biotechnology, Joongbu University, Geumsan, Chungnam, 312-702, Korea

    Gee-Dong Lee

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  1. Jung-Ok Kim
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  2. Gee-Dong Lee
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Correspondence to Gee-Dong Lee.

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Kim, JO., Lee, GD. Monitoring on extraction characteristics of cheonnyuncho (Opuntia fiscus-indica) fruit. Food Sci Biotechnol 22, 365–372 (2013). https://doi.org/10.1007/s10068-013-0089-6

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  • DOI: https://doi.org/10.1007/s10068-013-0089-6

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