Responsive Surface Methodology Optimizes Extraction Conditions of Industrial by-products, Camellia japonica Seed Cake.
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.


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°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.


CONCLUSIONS
Neuro-protective potential of C. japonica seed cake on cell viability was affected by extraction conditionsExtraction conditions effectively influenced on active constituents of C. japonica seed cakeBiological activity of C. japonica seed cake was optimized by the responsive surface methodology. Abbreviations used: GC-MS: Gas chromatography-mass spectrometer, MTT: 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide, PC12 cells: Pheochromocytoma, RSM: Response surface methodology.
School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR 72701, USA.
Jae Kyeom
JK
Kim
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
Ho-Jeong
HJ
Lim
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
Mi-So
MS
Kim
Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
Soo Jung
SJ
Choi
Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
Mi-Jeong
MJ
Kim
Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
Cho Rong
CR
Kim
Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
Dong-Hoon
DH
Shin
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
Eui-Cheol
EC
Shin
Agricultural by-products; Camellia japonica; organic acids; reactive oxygen species; response surface methodology