2011
DOI: 10.1016/j.foodchem.2011.03.105
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Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm. peels

Abstract: a b s t r a c tThe optimum extraction conditions for highest recovery of total phenolics content (TPC) and antioxidant capacities (AC) were analysed for Mangifera pajang peels (MPP), using response surface methodology. The effects of ethanol concentration (X 1 : 20-80%), extraction temperature (X 2 : 30-65°C) and liquid-to-solid ratio (X 3 : 20-50 mL/g) on the recovery of total phenolics (Y 1 ) and antioxidant capacity (Y 2 ) were investigated. A second order polynomial model produced a satisfactory fitting of… Show more

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Cited by 173 publications
(126 citation statements)
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“…The flesh is about 60-65% of total weight of the fruit, bright yellow in colour, fibrous, juicy and aromatic with 5-7 mm thick skin (Al-Sheraji et al, 2011;Prasad et al, 2011). The fruit shows high antioxidant activity contributed by the phenolics, flavonoids and anthocyanin compounds (Abu Bakar, Mohamed, Rahmat, & Fry, 2009), as well as possessing cytoprotective potential against tert-butyl hydroperoxide (t-BHP) induced oxidative damage in HepG2 (Abu Bakar, Mohamed, Rahmat, Burr, & Fry, 2013).…”
Section: Introductionmentioning
confidence: 99%
“…The flesh is about 60-65% of total weight of the fruit, bright yellow in colour, fibrous, juicy and aromatic with 5-7 mm thick skin (Al-Sheraji et al, 2011;Prasad et al, 2011). The fruit shows high antioxidant activity contributed by the phenolics, flavonoids and anthocyanin compounds (Abu Bakar, Mohamed, Rahmat, & Fry, 2009), as well as possessing cytoprotective potential against tert-butyl hydroperoxide (t-BHP) induced oxidative damage in HepG2 (Abu Bakar, Mohamed, Rahmat, Burr, & Fry, 2013).…”
Section: Introductionmentioning
confidence: 99%
“…3 (C)). According to Prasad et al [8] a rise in temperature can rupture the phenolic matrix bonds and influence the membrane structure of plant cells thus increasing phenolic diffusion rate. However, elevated temperature could degrade phenolic compounds.…”
Section: Resultsmentioning
confidence: 99%
“…The total phenolic content increased with increase in temperature up to a certain extent and then decreased. Prasad et al [8] obtained highest phenolic content from Mangifera pajang when carried out extraction at 58 °C for 30 minutes. Extraction of phenolic compounds from mangosteen hull carried out by Cheok et al [9] at room temperature required 2 hour of extraction duration to obtained highest phenolic content.…”
Section: Resultsmentioning
confidence: 99%
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“…The increase in extraction temperature at 35°C significantly increases the antibacterial activity of the banana buds extracts against all the bacteria with 8.26-14.25 mm diameter of inhibition (Table 6). This could be due to the increase of kinetic energy as the induction of heat which yields higher due to better solubility (Anne 2008) as well as plant structure disruption (Prasad et al 2011). However, the increment of high temperature may denature some heat sensitive compounds (Durling et al 2007).…”
Section: Effect Of Extraction Parameters On Antibacterial Activitymentioning
confidence: 99%