Research Article

Modelling and Optimization of Ultrasound Assisted Extraction of Polyphenols Using Response Surface Methodology

Junior Franck Ekorong Akouan Anta
Department of Environmental Technology, Food Technology, and molecular Biotechnology, Ghent University Global Campus, Incheon, South Korea, 119 Songdomunhwa-ro, Yeonsu-gu, Incheon 21985, Republic of Korea; Department of Food Technology, Safety and Health, Faculty of Bioscience, engineering, Ghent University, Belgium, Coupure Links 653, Block B 9000 Ghent
* Corresponding author
Biloa Dorothée Marcelle
National Committee of Technology Development, Ministry of Scientific Research and Innovation, Yaoundé, Cameroon, P. O. Box 1457 Yaoundé Cameron; Department of Food Science and Nutrition, National advanced School of Agro-Industrial Sciences, University of Ngaoundere, Ngaoundere, Cameroon, P. O. Box 455 Ngaoundéré, Cameroon
Bruno Fabrice Siewe
Department of Meat and Marine Sciences, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India
Raghavarao K. S. M. S.
Food Engineering Department, CSIR- Central Food Technological Research Institute, Mysuru, 570020, India
DOI icon 10.24018/ejeng.2020.5.9.2115

Read Counter
1280

Downloads
848

Citations

Share

Article Sidebar

Submitted 2020-08-23
Published 2020-09-04

Read counter = 1280 times

Table of Contents

Article Main Content

Mango seed kernels are by-products of the consumption and transformation of mango fruits (Mangifera indica L.). Many ways of valorisation have been proposed, and among them, their phenolic compounds extraction. To increase the extraction yield, ultrasound-assisted extraction was modelled and optimized. The 4 factors Central Composite design associated with the Response Surface Methodology (RSM) were used to achieve that goal. The effect of extraction time, temperature, stirring rate and the Ultrasound Amplitude, on the total phenolic compound extraction yield and the total reducing power of the extract, were studied and modelled. The modelling allows us to do a multi-response optimization to identify the best-operating conditions to achieve at the same time the highest extraction yield and antioxidant capacity. The optimal operating conditions achieved were 41.82 min of extraction time, 54.75?C as extraction time, under 266.67 rpm as stirring rate, and 100% ultrasound amplitude. With an expected extraction yield of 71.35 mg GA/g, and 123.058 mg AA/g of total reducing power. 2 extraction cycles, under these conditions, are enough to extract a maximum of the phenolic content, under the described conditions.

Keywords: Ultrasound-Assisted Extraction Mango Seed Kernels Phenolic Compounds Total Reducing Power Extraction Optimization Response Surface Methodology

References

  1. S. Rodrigues, G. A. S. Pinto, A. N. Fernandes Fabiano, ‘optimization of ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder by response surface methodology’, Ultrason. Sonochem., 15, PP 95–100, 2008.
     Google Scholar
  2. I. Ignat, I. Volf, V. I. Popa, ‘A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables’, Food Chem., 126, pp 1821–1835, 2011.
     Google Scholar
  3. S. S. Handa, S. Preet, S. Khanuja, G. Longo, D. D. Rakesh, ‘Extraction technologies for medicinal and aromatic plants’, United Nations Industrial Development Organization and The International Centre for Science and High Technology, Trieste, 2008.
     Google Scholar
  4. M. Vinatoru, ‘An overview of the ultrasonically assisted extraction of bioactive principles from herbs’, Ultrason. Sonochem., 8, pp 303–313, 2001.
     Google Scholar
  5. J. Luque-Garcı́a and M. Luque De Castro, ‘Ultrasound-Assisted Soxhlet Extraction: An Expeditive Approach for Solid Sample Treatment’, J. Chromatogr. A, 1034(1-2), pp 237–242, 2004.
     Google Scholar
  6. Y. Q. Ma, X. Q. Ye, Z. X. Fang, J. C. Chen, G. H. Xu, D. H. Liu, ‘Phenolic Compounds and Antioxidant Activity of Extracts from Ultrasonic Treatment of Satsuma Mandarin (Citrus Unshiu Marc.) Peels, J. Agric. Food Chem., 56, pp 5682–5690, 2008.
     Google Scholar
  7. A. E. Ince, S. Sahin, G. Sumnu, ‘Comparison of Microwave and Ultrasound-Assisted Extraction Techniques for Leaching of Phenolic Compounds from Nettle’, J. Food Sci. Tech. 51. pp 2776–2782, 2014.
     Google Scholar
  8. M. D. Esclapez, J. V. Garcıa-Pérez, A. Mulet, J. A. Cárcel, ‘Ultrasound-Assisted Extraction of Natural Products’, Food Eng. Rev., 3, pp 108–120, 2011.
     Google Scholar
  9. M. D. Vetal, V. G. Lade, and V. K. Rathod, Extraction of Ursolic Acid from Ocimum Sanctum by Ultrasound: Process Intensification and Kinetic Studies’. Chemical Engineering and Processing: Process Intensification, 69, pp 24–30, 2013.
     Google Scholar
  10. D. S. Bashi, S. A. Mortazavi, K. Rezaei, A. Rajaei, M. M. Karimkhani, ‘Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Yarrow (Achillea beibrestinii) By Response Surface Methodology’, Food Sci. Biotechnol., 21 (4), pp 1005–1011, 2012.
     Google Scholar
  11. Y. Tao, D. Wu, Q. A. Zhang, D. W. Sun, ‘Ultrasound-Assisted Extraction of Phenolics from Wine Lees: Modeling, Optimization and Stability of Extracts During Storage’, Ultrason. Sonochem., 21(2), pp 706–715, 2014.
     Google Scholar
  12. L. G. D’alessandro, K. Dimitrov, P. Vauchel, I. Nikov, ‘Kinetics of Ultrasound-Assisted Extraction of Anthocyanins from Aronia melanocarpa (Black Chokeberry) Wastes’, Chem. Eng. Res. Des., 92 pp 1818–1826, 2014.
     Google Scholar
  13. R. A. Carciochi, G. D. Manrique, K. Dimitrov, ‘Optimization of Antioxidant Phenolic Compounds Extraction from Quinoa (Chenopodium quinoa) Seeds’, J. Food Sci. Tech., 52, pp 4396–4404, 2015.
     Google Scholar
  14. M. Ramić, S. Vidović, Z. Zeković, J. Vladić, A. Cvejin, B. Pavlić, ‘Modeling and Optimization of Ultrasound-Assisted Extraction of Polyphenolic Compounds from Aronia melanocarpa by-products from filter-Tea factory’, Ultrason. Sonochem., 23, 360–368, 2015.
     Google Scholar
  15. M. Masibo and Q. He, ‘Major Mango Polyphenols and Their Potential Significance to Human Health’. Compr. Rev. Food Sci. Food Saf., 7(4), pp 309–319, 2008.
     Google Scholar
  16. N. Yoswathana and M. N. Eshiaghi, ‘Subcritical Water Extraction of Phenolic Compounds from Mango Seed Kernel Using Response Surface Methodology’, Asian J. Chem., 25(3), pp 1741-1744, 2013.
     Google Scholar
  17. C. Torres-León, R. Rojas, L. Serna-Cock, R. Belmares-Cerda, and C. N. Aguilar, Extraction of Antioxidants from Mango Seed Kernel: Optimization Assisted by Microwave. Food and Bioproducts Processing, 105, pp 188–196, 2017.
     Google Scholar
  18. K. J. A. Lim, A. A. Cabajar, C. F. Y. Lobarbio, E. B. Taboada, and D. J. Lacks, ‘Extraction of Bioactive Compounds from Mango (Mangifera Indica L. Var. Carabao) Seed Kernel with Ethanol–Water binary solvent systems’, J. Food Sci. Technol., 2019.
     Google Scholar
  19. K. M. Hammi, A. Jdey, C. Abdelly, H. Majdoub, R. Ksouri, ‘Optimization of Ultrasound-Assisted Extraction of Antioxidant Compounds from Tunisian Zizyphus Lotus Fruits Using Response Surface Methodology’, Food Chem., 184, pp 80–89, 2015.
     Google Scholar
  20. Q. V. Vuong, D. T. Thanh, D. J. Bhuyan, C. D. Goldsmith, E. Sadeqzadeh, C. J. Scarlett, M. C Bowyer, ‘Optimization of Ultrasound-Assisted Extraction Conditions for Euphol from the Medicinal Plant, Euphorbia tirucalli, Using Response Surface Methodology’, Ind. Crop. Prod., 63, pp 197–202, 2015.
     Google Scholar
  21. J. F. Ekorong Akouan Anta, P.-D. Mbougueng, E. Durand, B. Baréa, P. Villeneuve, R. Ndjouenkeu, ‘Model development to enhance the solvent extraction of Polyphenols from Mango Seed Kernel’, Journal of Biologically Active Products from Nature, 8(1), pp 51–63, 2018.
     Google Scholar
  22. D. Mathieu, D. Feneuille, and R. Phan-Tan-Luu, Méthodologie De La Recherche Expérimentale : Etude Des Surfaces De Réponse. Iut De L’université D'aix-Marseille. 1977.
     Google Scholar
  23. Z. S. C. Desobgo, E. J. Nso, D. Tenin, and G. J. Kayem, ‘Modelling and Optimizing of Mashing Enzymes-Effect on Yield of Filtrate of Unmalted Sorghum by Use of Response Surface Methodology’, Journal of The Institute of Brewing, 116, pp 62-69, 2010.
     Google Scholar
  24. H. P. S. Makkar, M. Blummel, N. K. Borowy, and K. Becker ‘Gravimetric Determination of Tannins and Their Correlations with Chemical and Protein Precipitation Methods’, J. Sci. Food Agric., 61, pp 161–165, 1993.
     Google Scholar
  25. P. Prieto, M. Pineda, and M. Aguilar, ‘Spectrophotometric Quantitation of Antioxidant Capacity Through the Formation of Phosphomolybdenum Complex: Specific Application to Determination of Vitamin E’, Anal. Biochem., 269, pp 337–341, 1999.
     Google Scholar
  26. B. S. Baboukani, M. Vossoughi, I. Alemzadeh, ‘Optimisation of Dilute-Acid Pretreatment Conditions for Enhancement Sugar Recovery and Enzymatic Hydrolysis of Wheat Straw’, Biosyst. Eng., 111(2), pp 166-174, 2012.
     Google Scholar
  27. A. M. Joglekar and A. T. May, ‘Product Excellence Through Design of Experiments’, Cereal Food World, 32, pp 857-868, 1987.
     Google Scholar
  28. D. Baş and I. H. Boyaci, ‘Modeling and Optimizing I: Usability of Response Surface Methodology’, J. Food Eng., Vol. 78, pp 836-845, 2007.
     Google Scholar
  29. P. Dalgaard, L. V. Jorgensen, ‘Predicted and Observed Growth of Listeria Monocytogenes in Seafood: Challenge Tests and In Naturally Contaminated Cold-Smoked Salmon’, Int. J. Food Microbiol., 40, pp 105– 115, 1998.
     Google Scholar
  30. M. B. Hossain, N. P. Brunton, A. Patras, B. Tiwari, C. P. O’donnell, A. B. Martin-Diana, and C. Barry-Ryan, ‘Optimization of Ultrasound-Assisted Extraction of Antioxidant Compounds from Marjoram (Origanum majorana L.) Using Response Surface Methodology’, Ultrasonics Sonochemistry, 19(3), pp 582–590, 2012.
     Google Scholar
  31. I. Paleologou, A. Vasiliou, S. Grigorakis, and D. P. Makris, ‘Optimisation of a Green Ultrasound-Assisted Extraction Process for Potato Peel (Solanum tuberosum) Polyphenols Using Bio-Solvents and Response Surface Methodology’, Biomass Conversion and Biorefinery, Vol 6, pp 289–299, 2016.
     Google Scholar
  32. K. Ghafoor, Y. H. Choi, J. Y. Jeon, I. H. Jo, ‘Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants and Anthocyanins from Grape (Vitis vinifera) Seeds’, J. Agric. Food Chem., 57 (11), pp 4988– 4994, 2009.
     Google Scholar
  33. M. Bilgin, S. Sahin, M. U. Dramur, and L. M. Sevgili, ‘Obtaining Scarlet Sage (Salvia coccinea) Extract Through Homogenizer and Ultrasound-Assisted Extraction Methods’, Chemical Engineering Communications, 200(9), pp 1197–1209, 2013.
     Google Scholar
  34. L. Wang, D. Li, C. Bao, J. You, Z. Wang, Y. Shi, and H. Zhang, ‘Ultrasonic extraction and separation of anthraquinones from Rheum palmatum L.’, Ultrasonics Sonochemistry, 15(5), pp 738–746, 2008.
     Google Scholar
  35. T. Jerman, P. Trebše, and B. M. Vodopivec, ‘Ultrasound-Assisted Solid-Liquid Extraction (USLE) Of Olive Fruit (Olea europaea) Phenolic Compounds’, Food Chemistry, 123(1), pp 175–182, 2010.
     Google Scholar
  36. L. V. Silva, D. L. Nelson, M. F. B. Drummond, L. Dufossé, M. B. A. Glória, ‘Comparison of Hydrodistillation Methods for the Deodorization of Turmeric’, Food Research International, 38 (8–9), pp 1087–1096, 2005.
     Google Scholar
  37. G. Spigno and D. M. De Faveri, ‘Antioxidants from Grape Stalks and Marc: Influence of Extraction Procedure on Yield, Purity and Antioxidant Power of the Extracts’, J. Food Eng., 78, pp 793–801, 2007.
     Google Scholar
  38. A. Telli, N. Mahboub, S. Boudjeneh, O. E. K. Siboukeur, and F. Moulti-Mati, ‘Optimisation Des Conditions d’extraction des Polyphenols De Dattes Lyophilisees (Phoenix dactylifera L) Variete Ghars’, Annales Des Sciences et Technologie, Vol. 2, 2, 2010.
     Google Scholar
  39. Y. Chavan, and R. S. Singhal, Ultrasound-assisted extraction (UAE) of bioactives from areca nut (Areca catechu L.) and optimization study using response surface methodology’, Innov. Food Sci. Emerg. Tech., 17, pp 106–113, 2013.
     Google Scholar
  40. M. Nazck and F. Shahidi, ‘Extraction and Analysis of Phenolics in Food; J. Chromatogr. A, 1054, pp 95-111, 2004.
     Google Scholar
  41. M. Nazck and F. Shahidi, ‘Phenolics in Cereals, Fruits and Vegetables: Occurrence, Extraction and Analysis’, J. Pharmaceut. Biomed. Anal., 41, pp 1523-1542, 2006.
     Google Scholar
  42. B. Drużyńska, A. Stepniewska and R. Wolosiak, ‘The Influence of Time and Type of Solvent on Efficiency of The Extraction of Polyphenols from Green Tea and Antioxidant Properties obtained Extracts’, Acta. Sci. Pol. Technol. Aliment., 6, pp 27-36, 2007.
     Google Scholar
  43. T. Yue, D. Shao, Y. Yuan, Z. Wang, and C. Qiang, ‘Ultrasound-Assisted Extraction, Hplc Analysis, And Antioxidant Activity of Polyphenols from Unripe Apple’, J. Sep. Sci., 35(16), 2138–2145, 2012.
     Google Scholar
  44. Z. Wissam, B. B. Ghada, A. Wassim, and K. Warid, ‘Effective Extraction of Polyphenols and Proanthocyanidins from Pomegranate’s Peel’, International Journal of Pharmacy and Pharmaceutical Sciences, 4(3), pp 675 – 682, 2012.
     Google Scholar
  45. M. B. Hossain, C. Barry-Ryan, A. B. Martin-Diana, and N. P. Brunton, ‘Optimisation of Accelerated Solvent Extraction of Antioxidant Compounds from Rosemary (Rosmarinus officinalis L.), Marjoram (Origanum majorana L.) And Oregano (Origanum vulgare L.) Using Response Surface Methodology’, Food Chem., 126(1), pp 339–346, 2011.
     Google Scholar
  46. M. C. Herrera, M. D. Luque De Castro, ‘Ultrasound-Assisted Extraction of Phenolic Compounds from Strawberries Prior to Liquid Chromatographic Separation and Photodiode Array Ultraviolet Detection’, J. Chromatogr. A, 1100 (1), pp 1–7, 2005.
     Google Scholar
  47. M. Pinelo, M. Rubilar, M. Jerez, J. Sineiro, and M. J. Nunez, ‘Effect of Solvent, Temperature, and Solvent-to-solid Ratio on The Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace’, J. Agric. Food Chem., 53, pp 2111-2117, 2005.
     Google Scholar
  48. S. Hemwimol, P. Pavasant, and A. Shotipruk, ‘Ultrasound-Assisted Extraction of Anthraquinones from roots of Morinda citrifolia’, Ultrason. Sonochem., 13(6), pp 543–548, 2006.
     Google Scholar
  49. S. Boonkird, C. Phisalaphong, and M. Phisalaphong, ‘Ultrasound-Assisted Extraction of Capsaicinoids from Capsicum frutescens on A Lab- and Pilot-Plant Scale’, Ultrason. Sonochem., 15(6), pp 1075–1079, 2008.
     Google Scholar
  50. K. N. Prasad, B. Yang, M. Zhao, N. Ruenroengklin, and Y. Jiang, ‘Application of Ultrasonication or High-Pressure Extraction of Flavonoids from Litchi Fruit Pericarp’, J. Food Process Eng., 32(6), pp 828–843, 2009.
     Google Scholar
  51. L. G. D’alessandro, K. Kriaa, I. Nikov, and K. Dimitrov, ‘Ultrasound-Assisted Extraction of Polyphenols from Black Chokeberry’, Sep. Pur. Technol., 93, pp 42–47, 2012.
     Google Scholar
  52. B. Abad-Garcia, L. A. Berrueta, D. M. L. Marquez, I. C. Ferrer, B. Gallo, and F. Vicente, ‘Optimization and Validation of Methodology Based on Solvent Extraction and Liquid Chromatography for the Simultaneous Determination of Several Polyphenolic Families in Fruit Juices’, J. Chromatogr. A, 1154, pp 87-96, 2007.
     Google Scholar
  53. J. A. Manthey, and K. Grohmann, ‘Phenols in Citrus Peel By-products. Concentrations of Hydroxycinnamates and Polymethoxylated Flavones in Citrus Peel Molasses’, J. Agric. Food Chem., 49(7), pp 3268–3273, 2001.
     Google Scholar
  54. Y. Yilmaz, and R. T. Toledo, ‘Oxygen Radical Absorbance Capacities of Grape/Wine Industry By-products and Effect of Solvent Type on Extraction of Grape Seed Polyphenols’, J. Food Compos. Anal., 19(1), pp 41–48, 2006.
     Google Scholar
  55. D. Tagliazucchi, E. Verzelloni, D. Bertolini, A. Conte, ‘In Vitro Bio-Accessibility and Antioxidant Activity of Grape Polyphenols’, Food Chem., 120 (2), pp 599-606, 2010.
     Google Scholar
  56. C. H. Chan, R. Yusoff, G. C. Ngoh, F. W. L. Kung, ‘Microwave-Assisted Extractions of Active Ingredients from Plants, J. Chromatogr. A, 1218 (37), pp 6213-6225, 2011.
     Google Scholar
  57. M. R. González-Centeno, M. Jourdes, A. Femenia, S. Simal, C. Rosselló, P.-L. Teissedre, ‘Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking By-products from 10 Different Grape Varieties (Vitis vinifera L.)’, J. Agric. Food Chem., 60, pp 11850–11858, 2012.
     Google Scholar
  58. Lv Lingzhu, Wei Lu, Chen Dongyan, Liu Jingbo, Lin Songyi, Ye Haiqing, Yuan Yuan, ‘Optimization of ultrasound-assisted extraction of polyphenols from maize filaments by response surface methodology and its identification’, Journal of Applied Botany and Food Quality, 88, pp 152 – 163, 2015.
     Google Scholar
  59. A. C. Pedro, D. Granato, and N. D. Rosso, ‘Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability’, Food Chem., 191, pp 12–20, 2016.
     Google Scholar