Volume 3, Issue 1-2, February 2015, Page: 115-118
Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method
Dam Sao Mai, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Received: Oct. 5, 2014;       Accepted: Oct. 28, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.32      View  3415      Downloads  234
Abstract
Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.
Keywords
Artocarpus Altilis, Polyphenols, Ultrasonics, Optimazation, Antioxidant
To cite this article
Dam Sao Mai, Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 115-118. doi: 10.11648/j.jfns.s.2015030102.32
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