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 |
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Institute of Food Science and Technology
2010
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| Online Access: | 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 |
| _version_ | 1796969074863898624 |
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| author | Kong, Kin Weng Ismail, Abdul Razak Tan, Seok Tyug Prasad, Krishna Murthy Nagendra Ismail, Amin |
| author_facet | Kong, Kin Weng Ismail, Abdul Razak Tan, Seok Tyug Prasad, Krishna Murthy Nagendra Ismail, Amin |
| author_sort | Kong, Kin Weng |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:37:43Z |
| format | Article |
| id | upm.eprints-16539 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:37:43Z |
| publishDate | 2010 |
| publisher | Institute of Food Science and Technology |
| record_format | dspace |
| spelling | upm.eprints-165392016-11-30T07:05:03Z http://psasir.upm.edu.my/id/eprint/16539/ Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product Kong, Kin Weng Ismail, Abdul Razak Tan, Seok Tyug Prasad, Krishna Murthy Nagendra Ismail, Amin 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. Institute of Food Science and Technology 2010-08 Article PeerReviewed application/pdf en 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 Kong, Kin Weng and Ismail, Abdul Razak and Tan, Seok Tyug and Prasad, Krishna Murthy Nagendra and Ismail, Amin (2010) Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product. International Journal of Food Science & Technology, 45 (8). pp. 1739-1745. ISSN 0950-5423; ESSN: 1365-2621 http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02335.x/abstract 10.1111/j.1365-2621.2010.02335.x |
| spellingShingle | Kong, Kin Weng Ismail, Abdul Razak Tan, Seok Tyug Prasad, Krishna Murthy Nagendra Ismail, Amin Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title | Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title_full | Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title_fullStr | Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title_full_unstemmed | Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title_short | Response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by-product |
| title_sort | response surface optimisation for the extraction of phenolics and flavonoids from a pink guava puree industrial by product |
| url | 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 |
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