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Subcritical Water Extraction of Phenolic Compounds from Mango Seed Kernel Using Response Surface Methodology
Corresponding Author(s) : Nuttawan Yoswathana
Asian Journal of Chemistry,
Vol. 25 No. 3 (2013): Vol 25 Issue 3
Abstract
Mango seed kernel, a waste generated from fruit processing, is a problem. But, the antioxidant property of phenolic compounds from mango seed kernel is a good source of functional ingredients. Optimization conditions for extracts yield and total phenolic content extraction from mango seed kernel by using subcritical water-ethanol extraction and conventional techniques such as maceration and soxhlet were investigated using response surface methodology. The studied factors of response surface methodology which influences the extraction yield were: temperature, extraction time and concentration of ethanol in water. The optimum conditions of extracts yield were obtained as follows: temperature at 130 ºC, extraction time for 40 min, concentration of 50 % ethanol. Under these conditions the maximum extracts yield was 71.83%. Subcritical water extraction of total phenolic content (using Folin-Ciocalteu's phenol reagent) was 40.4 mg of tannic acid equivalent per g dry mango seed kernel) much more than six times of that from conventional techniques. It is considered that the subcritical water extraction could be recommended as an alternative technique.
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- E. Ahme, M. Saeid, A. Eman and M. Reham, Food Chem., 103, 1141 (2007).
- K.A. Shah, M.B. Patel, R.J. Patel and P.K. Parmar, Phcog. Rev., 4, 42 (2010).
- A.E.M. Abdalla, S.M. Darwish, E.H.E. Ayad and R.M. El-Hamahmy, Food Chem., 103, 1134 (2007).
- D. Puravankara, V. Boghra and R.S. Sharma, J. Sci. Food Agric., 80, 522 (2000).
- Y.Y. Soong, P.J. Barlow and C.O. Perera, A Cocktail of Phytonutrients: Identification of Polyphenols, Phytosterols and Tocopherols from Mango (Mangifera indica L.) Seed Kernel. IFT Annual Meeting, July 12-16, Las Vegas (2004).
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- M.A. Ali, M.A. Garur, M.S. Rahman and G.M. Ahmed, J. Am. Oil Chem. Soc., 62, 520 (1985).
- J. Hemavathy, J.V. Prabhakar and D.P. Sen, J. Food Sci., 52, 833 (1987).
- E.M. Mohamed and A.Y. Girgis, J. Agric. Sci., Mansoura Univ., 30, 4625 (2005).
- S.S. Arogba, J. Sci. Food Agric., 73, 321 (1997).
- S.S. Arogba, J. Food Compos. Anal., 13, 149 (200).
- N.E. Durling, O.J. Catchpole, J.B. Grey, R.F. Webby, K.A. Mitchell, L.Y. Foo and N.B. Perry Food Chem., 101, 1434 (2007).
- Y.Y. Lim and J. Murtijaya, LWT-Food Sci. Technol., 40, 1664 (2007).
- G. Spigno and D.M. De Faveri, J. Food Eng., 78, 793 (2007).
- S. Rovio, K. Hartonen, Y. Holm, R. Hiltunen and M.-L. Riekkola, Flav. Frag. J., 14, 399 (1999).
- L. Ramos, E.M. Kristenson and U.A. Th. Brinkman, J. Chromatogr. A, 975, 3 (2002).
- M. García-Marino, J.C. Rivas-Gonzalo, E. Ibánez and C. GarcíaMoreno, Anal. Chim. Acta, 563, 44 (2006).
- J-W. Kim and G. Mazza, J. Agric. Food Chem., 54, 7575 (2006).
- L.J. Lamm and Y. Yang, Anal. Chem., 75, 2237 (2003).
- Z. Ju and L.R. Howard, J. Food Sci., 70, S270 (2005).
- M.P.K. Choi, K.K.C. Chan and H.W. Leung, J. Chromatogr. A, 983, 153 (2003).
- M.P. Kähkönen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen, J. Agric. Food Chem., 47, 3954 (1999).
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- J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan and Y. Wu, J. Food Agric. Environ., 1, 42 (2003).
References
E. Ahme, M. Saeid, A. Eman and M. Reham, Food Chem., 103, 1141 (2007).
K.A. Shah, M.B. Patel, R.J. Patel and P.K. Parmar, Phcog. Rev., 4, 42 (2010).
A.E.M. Abdalla, S.M. Darwish, E.H.E. Ayad and R.M. El-Hamahmy, Food Chem., 103, 1134 (2007).
D. Puravankara, V. Boghra and R.S. Sharma, J. Sci. Food Agric., 80, 522 (2000).
Y.Y. Soong, P.J. Barlow and C.O. Perera, A Cocktail of Phytonutrients: Identification of Polyphenols, Phytosterols and Tocopherols from Mango (Mangifera indica L.) Seed Kernel. IFT Annual Meeting, July 12-16, Las Vegas (2004).
M. Naczk and F. Shahidi, J. Pharm. Biomed. Anal., 41, 1523 (2006).
M.A. Ali, M.A. Garur, M.S. Rahman and G.M. Ahmed, J. Am. Oil Chem. Soc., 62, 520 (1985).
J. Hemavathy, J.V. Prabhakar and D.P. Sen, J. Food Sci., 52, 833 (1987).
E.M. Mohamed and A.Y. Girgis, J. Agric. Sci., Mansoura Univ., 30, 4625 (2005).
S.S. Arogba, J. Sci. Food Agric., 73, 321 (1997).
S.S. Arogba, J. Food Compos. Anal., 13, 149 (200).
N.E. Durling, O.J. Catchpole, J.B. Grey, R.F. Webby, K.A. Mitchell, L.Y. Foo and N.B. Perry Food Chem., 101, 1434 (2007).
Y.Y. Lim and J. Murtijaya, LWT-Food Sci. Technol., 40, 1664 (2007).
G. Spigno and D.M. De Faveri, J. Food Eng., 78, 793 (2007).
S. Rovio, K. Hartonen, Y. Holm, R. Hiltunen and M.-L. Riekkola, Flav. Frag. J., 14, 399 (1999).
L. Ramos, E.M. Kristenson and U.A. Th. Brinkman, J. Chromatogr. A, 975, 3 (2002).
M. García-Marino, J.C. Rivas-Gonzalo, E. Ibánez and C. GarcíaMoreno, Anal. Chim. Acta, 563, 44 (2006).
J-W. Kim and G. Mazza, J. Agric. Food Chem., 54, 7575 (2006).
L.J. Lamm and Y. Yang, Anal. Chem., 75, 2237 (2003).
Z. Ju and L.R. Howard, J. Food Sci., 70, S270 (2005).
M.P.K. Choi, K.K.C. Chan and H.W. Leung, J. Chromatogr. A, 983, 153 (2003).
M.P. Kähkönen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S. Kujala and M. Heinonen, J. Agric. Food Chem., 47, 3954 (1999).
N.E. Durling, O.J. Catchpole, J.B. Grey, R.F. Webby, K.A. Mitchell, L.Y. Foo and N.B. Perry, Food Chem., 101, 1417 (2007).
J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan and Y. Wu, J. Food Agric. Environ., 1, 42 (2003).