Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed
Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed
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DOI：
10.1007/s11947-011-0750-0
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发表时间：
2013-04-01
影响因子：
5.6
通讯作者：
Gonzalez, Monica
中科院分区：
文献类型：
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作者：
Dorta, Eva;Gloria Lobo, M.;Gonzalez, Monica
采用微波辅助提取法提取芒果籽中富含抗氧化剂的提取物。采用中心复合设计“2(5)+ star”和响应面法优化提取因素：丙酮/水混合物中用作提取剂的含水量、种子重量与溶剂体积比、步骤数、提取时间和水的pH值。结果表明，萃取剂组成和种子重量与溶剂体积比是影响种子质量的最显著因素。通过β -胡萝卜素漂白试验，确定了影响其抑制脂质过氧化、清除2,2-二苯基-1-吡啶肼和2,2'-氮基-双-（3-乙基苯并噻唑啉）-6-磺酸自由基和获得高酚类化合物（单宁和原花青素）提取物能力的三个因素的最优值；以丙酮/水（50:50,v/v）混合物为萃取剂，种子重量与溶剂体积比为1:30 (w/v)，微波萃取时间为0 min（其余萃取过程包括均质和离心时间），pH为8.0。
A microwave-assisted extraction procedure was developed to obtain extracts rich in antioxidants from mango seed. Central composite design '2(5) + star' and response surface methodology were used in order to optimise the extraction factors: the water content in the acetone/water mixture used as extractant, seed weight-to-solvent volume ratio, number of steps, extraction time and pH of water. The results suggest that the extractant composition and the seed weight-to-solvent volume ratio were statistically the most significant factors. The optimum values of the factors that influence the capacity to inhibit lipid peroxidation (evaluated with the beta-carotene bleaching test), scavenge 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid-free radicals and obtain extracts with high phenolic compound content (tannins and proanthocyanidins) were three steps; the mixture acetone/water (50:50, v/v) as extractant, a seed weight-to-solvent volume ratio of 1:30 (w/v), an extraction time of 0 min in the microwave (the rest of the extraction process includes homogenisation and centrifugation time), and a pH of 8.0.