Mango seed kernel oil extraction with ethanol: Optimization of oil yield and polyphenol

Abstract

Mango seed kernel oil (MSKO) contains a high concentration of polyphenol and potential as raw materials of food products oil-based and as a natural antioxidant of functional food. Ethanol was used to the extraction of MSKO by response surface methodology (RSM) as a tool to study the optimum extraction conditions of the oil yield and total polyphenol content (TPC). Three-factor-three-level Central Composite Design (CCD) was employed to optimize extraction time (X1), the ethanol concentration (X2), and the ethanol volume (X3) to obtain a high oil yield and TPC. The central points for treatment were 5 h for X1, 86% for X2, and 250 mL for X3. The results showed that the optimum conditions of MSKO extraction were X1=5.18 h, X2=87.84%, and X3=233.43 mL, respectively. Under these conditions, the experimental oil yield and TPC of MSKO were 34.79% and 61.17 mgGAE/g, which was agreed closely to the verification value. The results indicated that MSKO extraction using ethanol could be an effective and advisable method for the large scale production of MSKO extraction.