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Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit

Extraction, multi-response analysis, and optimization of biologically active phenolic compounds... Abstract An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and flavonoids, and anti-oxidant activities were obtained from Indian jamun fruit. Effects of the extraction temperature and the solid-toliquid ratio were found to be significant (p<0.05) for all responses. Second order polynomial models were developed from experimental data to predict the effects of the independent variables on the responses. Optimum extraction conditions (temperature of 54°C, time of 50 min, and a solid-to-liquid ratio of 1:8.5) for the maximum extraction yield of total phenolics (1,332.36 mg GAE/100 g) and flavonoids (110.94 mg QE/100 g), and the anti-oxidant activity (233.55mg AAE/100 g) were achieved. Experimental values matched well with predicted values obtained under optimum conditions. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png "Food Science and Biotechnology" Springer Journals

Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit

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References (28)

Publisher
Springer Journals
Copyright
2014 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht
ISSN
1226-7708
eISSN
2092-6456
DOI
10.1007/s10068-014-0002-y
Publisher site
See Article on Publisher Site

Abstract

Abstract An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and flavonoids, and anti-oxidant activities were obtained from Indian jamun fruit. Effects of the extraction temperature and the solid-toliquid ratio were found to be significant (p<0.05) for all responses. Second order polynomial models were developed from experimental data to predict the effects of the independent variables on the responses. Optimum extraction conditions (temperature of 54°C, time of 50 min, and a solid-to-liquid ratio of 1:8.5) for the maximum extraction yield of total phenolics (1,332.36 mg GAE/100 g) and flavonoids (110.94 mg QE/100 g), and the anti-oxidant activity (233.55mg AAE/100 g) were achieved. Experimental values matched well with predicted values obtained under optimum conditions.

Journal

"Food Science and Biotechnology"Springer Journals

Published: Feb 1, 2014

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