Abstract
The objective of this research was to extract phenolic compounds from Makiang (Cleistocalyx nervosum) seeds waste obtained from the elaboration of makiang beverages using the microwave assisted extraction method. The optimal conditions of microwave assisted extraction of total phenolics from makiang seeds were determined using response surface method. The variables of microwave power, extraction time and ethanol proportion on effect of total phenolic were designed the experiment by Box Behnken design. The estimation of the mathematical model indicated that the second-order polynomial model was appropriate to determine optimal conditions of microwave assisted extraction of total phenolics from makiang seeds. The highest yield of total phenolic from makiang seed and antioxidant activity were obtained when the extraction process was set at a microwave power, 450 W, an extraction time of 213 second and an ethanol proportion of 51%(v/v). Under these optimal conditions, the predicted and experimental values of total phenolic from makiang seeds were the 75.659 mgGAE/gDW and 75.132±0.576 mgGAE/gDW, respectively. The research showed that total phenolics from makiang seeds by microwave assisted extraction have the high efficiency in terms of high yield and antioxidant activity within short time extraction which can apply to use in cosmetic product, health food and pharmaceutical industry.
Highlights
Makiang (Cleistocalyx nervosum) seeds are commonly used for the elaboration of beverages because of its high content of carbohydrates, vitamin b1, vitamin b2, calcium and flavonoids (Taya et al, 2014; Khumtue and Naphrom et al, 2013)
Microwave-assisted extraction of Total Phenolic compounds from Making Seeds (TPMS) was investigated by response surface methodology to determine the optimal condition of process
The highest yield of TPMS as 63.03±2.62 mgGAE/gDW obtains at 450 W of microwave power
Summary
Makiang (Cleistocalyx nervosum) seeds are commonly used for the elaboration of beverages because of its high content of carbohydrates, vitamin b1, vitamin b2, calcium and flavonoids (Taya et al, 2014; Khumtue and Naphrom et al, 2013). There is an abundant waste of makiang seeds rich in phenolic compounds during the process of elaboration of beverages (Patthamakanokporn et al, 2008; Sriwanthana et al, 2007). The extraction of phenols using microwave (-assisted) has gain interest, because it requires a shorter extraction period, uses less solvent, has a better extraction rate and operates under a lower cost. This technique has been widely used in the extraction of pheolic compounds from several plants and vegetables (Gallo et al, 2010; Garofulic et al, 2013; Song et al, 2011).
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