Loading...

Optimization of extraction conditions for improving total polyphenolic content in Quince fruit extracts (Cydonia oblonga Miller) using response surface methodology

DOI: 10.18805/ajdfr.DR-1404    | Article Id: DR-1404 | Page : 310-315
Citation :- Optimization of extraction conditions for improving total polyphenolic content in Quince fruit extracts (Cydonia oblonga Miller) using response surface methodology.Asian Journal of Dairy and Food Research.2018.(37):310-315
Sarver Ahmad Rather, Peerzada Rashid Hussain, Prashant Suradkar and Nazir Ahmad Mir sarverahmed8@gmail.com
Address : Astrophysical Sciences Division, Bhabha Atomic Research Centre, Srinagar-190 006, Jammu and Kashmir, India.
Submitted Date : 6-10-2018
Accepted Date : 29-11-2018

Abstract

The effect of solvent concentration (20–80%), solvent to sample ratio(10:1–30:1), extraction time (10–30 min) and extraction temperature (20-100oC) on total phenolic content (TPC) in quince fruit was investigated for the first time using response surface methodology (RSM). Experiments were designed according to Central Composite Rotatable Design (CCRD) with these four factors, including central and axial points. A second-order polynomial Model satisfactorily fitted the experimental data with the R2 values of 0.89 for the response implying a good agreement between the predicted and experimental values. The optimal conditions of optimized response were solvent conc. of 60%, solvent/sample ratio of 16:1, extraction time of 20 min. and temperature of 65oC. Based on these optimised conditions, our model predicted TPC of 291.8 mg GAE/100g which was in the close agreement with experimental value of 285.2 mg GAE/100g for TPC with %CV of 2.2%.

Keywords

Extraction Quince RSM Total phenols.

References

  1. Al-Farsi, M.A. and Lee, C.Y. (2008). Optimization of phenolics and dietary fibre extraction from date seeds. Food Chemistry, 108: 977–985.
  2. Bey, M.B., Meziant, L., Benchikh, Y., Louaileche, H. (2014). Deployment of response surface methodology to optimize recovery of dark fresh fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity. Food Chemistry, 162: 277–281.
  3. Cacace, J.E. and Mazza, G. (2003). Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering, 59: 379–389.
  4. Dent. M., Dragovi-Uzelac, V., Peni, M., Brn, M., Bosiljkov, T., Levaj, B. (2013). The effect of extraction solvents, temperature and time on the composition and mass fraction of polyphenols in Dalmatian Wild Sage (Salvia officinalis L.) extracts. Food Technology and Biotechnology, 51: 84–91.
  5. Do, Q.D., Angkawijaya, A.E., Tran-Nguyen, P.L., Huynh, L.H., Soetaredjo, F.E., Ismadji, S., Ju, Y. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatic. Journal of Food and Drug Analysis, 22:296 -302.
  6. Hamauzu, Y., Inno, T., Kume, C., Irie, M., Hiramatsu, K. (2006). Antioxidant and anti-ulcerative properties of phenolics from Chinese quince, quince, and apple fruits. Journal of Agricultural and Food Chemistry, 54: 765–772.
  7. Hayouni, E.A., Abedrabba, M., Bouix, M., Hamdi, M. (2007). The effects of solvents and extraction method on the phenolic contents and biological activities in vitro of Tunisian Quercus coccifera L. and Juniperus phoenicea L. fruit extracts. Food Chemistry, 105: 1126–1134. 
  8. Li, H., Chen, B., Yao, S. (2005). Application of ultrasonic technique for extracting chlorogenic acid from Eucommia ulmodies Oliv. (E. ulmodies). Ultrasonic sonochemistry, 12: 295-300. 
  9. Mir, S.A., Masoodi, F.A., Gani, A., Ganaie, S.A., Reyaz1, U., Wani, S.M. (2015). Evaluation of antioxidant properties of methanolic extracts from different fractions of quince (Cydonia oblonga Miller). Advances in Biomedicine and Pharmacy, 2: 1-6. 
  10. Myers, R.H. and Montgomery, D.C. (2009). Response surface methodology: Process and product optimization using designed experiments. (vol. 705). Anderson-Cook CM. John Wiley & Sons. 
  11. Oliveira, A.P., Costa, R.M., Magalhães, A.S., Pereira, J.A., Carvalho, M., Valentão, P., Andrade, P.B., Silva, B.M. (2012). Targeted metabolites and biological activities of Cydonia oblonga Miller leaves. Food Research International, 46: 496–504. 
  12. Pinelo, M., Manzocco, L., Nunez, M.J., Nicoli, M.C. (2004). Interaction among phenols in food fortification: negative synergism on antioxidant capacity. Journal of Agricultural and Food Chemistry, 52: 1177-1180. 
  13. Qi, H., Zhang, Q., Zhao, T., Chen, R., Zhang, H., Niu, X., Li, Z. (2005). Antioxidant activity of different sulfate content derivatives of polysaccharide extracted from Ulva pertusa (Chlorophyta) in vitro. International Journal of Biological Macromolecules, 37: 195–199. 
  14. Sharma, R., Joshi, V.K., Rana, J.C. (2011). Nutritional composition and processed products of quince (Cydonia oblonga Mill.). Indian Journal of Natural Products and Resources. 2: 354–357.
  15. Silva, B.M., Andrade, P.B., Valentao, P., Ferreres, F., Seabra, R.M., Ferreira, M.A. (2004). Quince (Cydonia oblonga Miller) fruit (pulp, peel and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry, 52: 4705-4712. 
  16. Singleton, V., Rudolf, O., Lamuela-Raventos, R. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu. Methods in Enzymology, 299: 152-178. 
  17. Srivastava, K.K., Jabeen, A., Das, B., Sharma, A.K. (2005). Genetic variability of quince (Cydonia Oblonga) of Kashmir valley. Indian Journal of Agricultural Sciences, 11: 766-768. 
  18. Westwood, M.N. (1978). Temperate zone pomology, MN Westwood (Ed), W.H. Freeman and Co., san Francisco USA. pp. 41-76.

Global Footprints