Abstract
Phenolic compounds constitute an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The traditional maceration method has been used for the extraction of polyphenols from mango seed kernel (Mangifera indica L.). Highlight the effects of different extraction parameters is useful to optimize the process, as well as to predict the extraction yield within the experimental domain with enough precision and confidence. The purpose of this work is to probe the influence of extraction time, extraction temperature and agitation speed on the extraction yield of phenolic compounds, and the total reducing power of the extract. The Surface Methodology (RSM), using the Doehlert design, have been applied. Optimal values of extraction yield and total reducing power was 36.99 mg Gallic acid equivalent/g and 61.08 mg Ascorbic Acid Equivalent/g respectively. The optimal conditions are 60 minutes of extraction time, 68.7°C extraction temperature and 424 rpm for agitation speed. Under optimized conditions the experimental values well agreed with the values predicted by the model equations proposed.
Highlights
Oxidation is among the major factors of food deterioration during processing and storage [1]
Though the use of synthetic antioxidants, at legal limits, contribute to reduce rancidity and oxidative deterioration of foods, the metabolism, absorption and aggregation of these additives in the body carry a risk of toxicity [1], [2]
Non-edible parts of fruits, which are by-products of fruit processing, usually contain high level of polyphenols. This is the case of mango (Mangifera indica L.) peel and kernel which represent up to 17-22% of the fruit and is rich in polyphenols and saturated fatty acids [3] [5]
Summary
Oxidation is among the major factors of food deterioration during processing and storage [1]. Non-edible parts of fruits, which are by-products of fruit processing, usually contain high level of polyphenols. The mango kernel extract has shown to enhance oxidative stability of food products such as fresh type cheese and ghee [6], prolonging their shelf life. In this respect, increasing interest in the use of mango kernels as a source of natural antioxidants and lipids is observed [7] for pharmaceutical, cosmetics and food uses
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