Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product
Pink guava puree industry produces huge amount of by-products that have potential as sources for polyphenols. Response surface methodology was implemented to optimise the extraction conditions for phenolics (Y1) and flavonoids (Y2) from a by-product of the guava industry. A three-factor inscribed ce...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Food Science and Technology
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16539/ http://psasir.upm.edu.my/id/eprint/16539/1/Response%20surface%20optimisation%20for%20the%20extraction%20of%20phenolics%20and%20flavonoids%20from%20a%20pink%20guava%20puree%20industrial%20by.pdf |
| Summary: | Pink guava puree industry produces huge amount of by-products that have potential as sources for polyphenols. Response surface methodology was implemented to optimise the extraction conditions for phenolics (Y1) and flavonoids (Y2) from a by-product of the guava industry. A three-factor inscribed central composite design was employed to determine the effects of three independent variables, namely pH (X1: 2-6), temperature (X2: 40-60 °C) and time (X3: 1-5 h), on the response variables. The corresponding predicted values for phenolics and flavonoids were 336.30 and 427.35 mg 100 g-1, respectively. Predicted values for extraction rates of phenolics agreed well with experiment values; R2 of 0.902. However, the model derived for flavonoids extraction was less reliable; R2 of 0.983. Increase in time and temperature was found significant in increasing the extraction rate. The optimum conditions for extracting phenolics by ethanolic solvent occurred at a pH of 2 and 60 °C for a 5-h extraction. |
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