Abstract
Antioxidants have been widely used in the food industry to enhance product quality by preventing oxidation of susceptible substances. This work was carried out to maximise the recovery of total phenolic content (TPC), total flavonoid content (TFC), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical-scavenging capacity and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity from Morinda citrifolia fruit via modification of the ethanol concentration, extraction time and extraction temperature at minimal processing cost. The optimised conditions yielded values of 881.57 ± 17.74 mg GAE/100 g DW for TPC, 552.53 ± 34.16 mg CE/100 g DW for TFC, 799.20 ± 2.97 µmol TEAC/100 g DW for ABTS and 2,317.01 ± 18.13 µmol TEAC/100 g DW for DPPH were 75% ethanol, 40 min of time and 57 °C. The four responses did not differ significantly (p > 0.05) from predicted values, indicating that models obtained are suitable to the optimisation of extraction conditions for phenolics from M. citrifolia. The relative amounts of flavonoids were 0.784 ± 0.01 mg quercetin/g of extract and 1.021 ± 0.04 mg rutin/g of extract. On the basis of the results obtained, M. citrifolia extract can be used as a valuable bioactive source of natural antioxidants.
Highlights
There has been a growing movement away from the use of synthetic antioxidants and toward the use of natural antioxidants
The responses consisting of total phenolic content (TPC), total flavonoid content (TFC), ABTS and DPPH radical-scavenging capacities for
M. citrifolia extract by using solvent extraction were optimised based on the central composite rotatable design (CCRD)
Summary
There has been a growing movement away from the use of synthetic antioxidants and toward the use of natural antioxidants. With the profound nutritional and functional properties of M. citrifolia, its fruits are commercialized as “noni juice”. These beneficial effects were currently believed to be linked to the fact that M. citrifolia is rich in phytochemicals and in phenolic compounds. Current study was designed and undertaken to optimise extraction conditions for phenolic compounds from M. citrifolia to confirm and provide scientific basis on the effects of ethanol concentration, extraction time and extraction temperature as well as optimised conditions prior its incorporation into food materials
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