Optimization of extraction condition for phytic acid from peanut meal by response surface methodology

Abstract

Abstract Phytic acid (PA), a molecule with high commercial value, is one of the important component in peanut meal. However, PA has not yet been isolated from peanut meal and played its role. This paper reported the extraction conditions of PA from peanut meal after removed protein. The independent variables were hydrochloric acid (HCl) concentration, solid to liquid ratio, extraction time and extraction temperature. Response surface methodology (RSM) was used to optimize the extraction conditions based on the extraction yield of PA. The results show that the second-order polynomial models derived from responses well with the experimental (R 2 = 0.9783). The optimal extraction condition was obtained with solid to liquid ratio of 1:16 (g:mL), HCl concentration of 0.02 mol/L, extraction time of 105 min, and extraction temperature of 30 °C. At this condition, PA with higher purity were obtained. the extraction ratio was 6.12%, and the content of PA was 182.7 mg/g dry PA extract. The experimental values under optimal condition were in good consistent with the predicted values. The PA extracted from peanut meal was verified qualitatively by IR spectra. The extraction technology of PA from peanut meal has a strong potential for realized high-value utilization of peanut meal.