Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake
- Authors
- Kim, Jae Kyeom; Lim, Ho-Jeong; Kim, Mi-So; Choi, Soo Jung; Kim, Mi-Jeong; Kim, Cho Rong; Shin, Dong-Hoon; Shin, Eui-Cheol
- Issue Date
- 7월-2016
- Publisher
- MEDKNOW PUBLICATIONS & MEDIA PVT LTD
- Keywords
- Agricultural by-products; Camellia japonica; organic acids; reactive oxygen species; response surface methodology
- Citation
- PHARMACOGNOSY MAGAZINE, v.12, no.47, pp.184 - 187
- Indexed
- SCIE
SCOPUS
- Journal Title
- PHARMACOGNOSY MAGAZINE
- Volume
- 12
- Number
- 47
- Start Page
- 184
- End Page
- 187
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/88174
- DOI
- 10.4103/0973-1296.186339
- ISSN
- 0973-1296
- Abstract
- Background: The central nervous system is easily damaged by oxidative stress due to high oxygen consumption and poor defensive capacity. Hence, multiple studies have demonstrated that inhibiting oxidative stress-induced damage, through an antioxidant-rich diet, might be a reasonable approach to prevent neurodegenerative disease. Objective: In the present study, response surface methodology was utilized to optimize the extraction for neuro-protective constituents of Camellia japonica byproducts. Materials and Methods: Rat pheochromocytoma cells were used to evaluate protective potential of Camellia japonica byproducts. Results: Optimum conditions were 33.84 min, 75.24%, and 75.82 degrees C for time, ethanol concentration and temperature. Further, we demonstrated that major organic acid contents were significantly impacted by the extraction conditions, which may explain varying magnitude of protective potential between fractions. Conclusions: Given the paucity of information in regards to defatted C. japonica seed cake and their health promoting potential, our results herein provide interesting preliminary data for utilization of this byproduct from oil processing in both academic and industrial applications.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Science and Technology > Department of Food and Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.