Phenolic compounds constitute an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The traditional maceration method has been used for the extraction of polyphenols from mango seed kernel (Mangifera indica L.). Highlight the effects of different extraction parameters is useful to optimize the process, as well as to predict the extraction yield within the experimental domain with enough precision and confidence. The purpose of this work is to probe the influence of extraction time, extraction temperature and agitation speed on the extraction yield of phenolic compounds, and the total reducing power of the extract. The Surface Methodology (RSM), using the Doehlert design, have been applied. Optimal values of extraction yield and total reducing power was 36.99 mg Gallic acid equivalent/g and 61.08 mg Ascorbic Acid Equivalent/g respectively. The optimal conditions are 60 minutes of extraction time, 68.7°C extraction temperature and 424 rpm for agitation speed. Under optimized conditions the experimental values well agreed with the values predicted by the model equations proposed.
The purpose of this work is to improve the conditions for extracting and using gums from Beilschmiedia obscura (BO) seeds, with a view to formulating a light fat-reduced cream. To this end, the study of the effect of the extraction time on the extraction yield and on the expression of some functional properties of these gums has been carried out. The extraction time was varied from 15 to 120 minutes (min); the yield, the apparent water absorption capacity (AWAC), the solubility index (SI) and the emulsifying activity (EA) were measured. A centered composite plan has been developed to optimize the solubility of these hydrocolloids. Then, a substitution plan was implemented to lighten the fat-free creams. The proportions of 5%, 10%, 15%, 20%, 25%, 30% and 35% of substitutes have been formulated and the fat content, consistency and color of the mixtures have been determined. A sensory analysis was also done. From this work, it emerges that the extraction time has an influence on the properties of the gums studied. Indeed, the yield of Beilschmiedia obscura gums (BOGs) is optimum at 30 min of extraction. AWAC increases with extraction time while SI and EA are inversely proportional to extraction time. BOGs dissolve most between 70 and 80 ° C for speeds greater than or equal to 200 rpm and between 40 ° C and 80 ° C, for stirring speeds greater than 500 rpm. However, to avoid molecular damage to the water-soluble gums, it is preferable to dissolve them at 70 ° C and at 200 rpm. With regard to the formulation of fresh creams, the reduction made it possible to move from a fresh cream of 33.91% fat, to a cream of 20.1% of fat with BOGs, a reduction of 124.29 Kcal.
Phenolic compounds constitute an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The traditional maceration method has been used for the extraction of polyphenols from mango seed kernel (Mangifera indica L.). Highlight the effects of different extraction parameters is useful to optimize the process, as well as to predict the extraction yield within the experimental domain with enough precision and confidence. The purpose of this work is to probe the influence of extraction time, extraction temperature and agitation speed on the extraction yield of phenolic compounds, and the total reducing power of the extract. The Surface Methodology (RSM), using the Doehlert design, have been applied. Optimal values of extraction yield and total reducing power was 36.99 mg Gallic acid equivalent/g and 61.08 mg Ascorbic Acid Equivalent/g respectively. The optimal conditions are 60 minutes of extraction time, 68.7°C extraction temperature and 424 rpm for agitation speed. Under optimized conditions the experimental values well agreed with the values predicted by the model equations proposed.
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