초록 close

A central composite design was applied to investigate the effects of independent variables of ethanol concentration(X1), extraction temperature(X2), and extraction time(X3) on dependent variables such as total phenol(Y1), carotenoid(Y2), electron donating ability(Y3), absorbance of extract(Y4), and browning color(Y5) of the Capsicum annuum. The amounts of total phenol increased with increasing ethanol concentration and extraction time, however it decreased after reaching a maximum level. Total phenol also increased with raising extraction temperature. Carotenoid content increased with increasing ethanol concentration and extraction temperature. Carotenoid increased with increasing extraction time, however it decreased after reachinga maximum point. Electron donating ability increased with increase in ethanol concentration. It increased with increasing extraction temperature and extraction time, but it decreased after a maximum point. Absorbance of extract increased with increasing ethanol concentration and extraction time. Absorbance of extract also decreased with increasing extraction temperature. Browning color content increased with increasing ethanol concentration. It increased with increasing extraction temperature and extraction time.