International Journal of Food Engineering · 2017 · 12 citations · 17 references
AgricultureBiochemistryFood ScienceEnzymologyFood AnalysisFood ChemistryBioprocess OptimizationFood AntioxidantsPectinases In Food ProcessingResponse Surface MethodologyAntioxidant Capacity EnhancementAntioxidantsBox-behnken DesignsCordyceps SpeciesEnzyme Extraction TimeExtraction Time OptimizationFree Radical ScavengingOptimum Temperature
Abstract Response surface methodology (RSM) with a Box–Behnken design (BBD) was used to optimize the extraction conditions of carotenoid antioxidants from Cordyceps militaris . An enzyme-assisted extraction (EAE) method was developed and optimized to enhance 2,2-diphenyl-1-picrylhydrazil (DPPH) radical-scavenging activity of carotenoid antioxidants from C. militaris . The optimum conditions were as follows: a pH of 4.1, an extraction time of 40.4 min, an extraction temperature of 48.7 °C and 0.43 % enzyme (cellulose: pectinase, 1:1, w/w) concentration. Under these conditions, the DDPH radical-scavenging activity of C. militaris extracts was 81.62±2.26 %, indicating that the BBD is an efficient approach to develop mathematical models for predictingcarotenoids antioxidant extraction from C. militaris . The successful extraction of carotenoid antioxidants from C. militaris provides a basis for the development and utilization of C. militaris resources.
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