Determination and Optimization of Flavonoid and Extract Yield from Brown Mango using Response Surface Methodology

Abstract

The optimum extraction conditions to obtain the highest flavonoid content and extract yield from Mangifera pajang pericarp (MPP) were analyzed using response surface methodology (RSM). A full factorial central composite design was used to investigate the effects of ethanol concentration (20–80%), temperature (30–65°C) and liquid to solid ratio (20–50 mL/g) on the recovery of extract yield and flavonoids. A second order polynomial model produced a satisfactory fitting of the experimental data with regard to extract yield (R ² = 0.9890, p < 0.0001) and flavonoids (R ² = 0.9652, p < 0.0001). The optimum conditions to obtain higher extract yield, were 54%, 50°C, and 42.4 mL/g, while for flavonoids were 68%, 57°C, and 20.2 mL/g, respectively. The experimental values agreed with those predicted with 99% and 96% confidence interval for extract yield and flavonoids respectively. This indicates the suitability of RSM in optimizing the extraction of flavonoids and extract yield from MPP.

Keywords:

• extract yield
• flavonoid content
• Mangifera pajang
• optimization
• response surface methodology

ACKNOWLEDGEMENTS

The authors would like to acknowledge the anonymous reviewers for their useful comments to improve the quality of this manuscript. The author would also like to thank Universiti Putra Malaysia for financial support under the Research University Grant Scheme (RUGS) (Project No: 02-01-09-0703RU). We are grateful to the Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia for laboratory facilities to carry out this study.

Notes

^a Center point.

*Outlier.

^a Statistically significant at p < 0.0001.

^b p < 0.01.

^c p < 0.05.

^NSNon- Significant; NA-Not applicable due to reduced model, –Not applicable.