Phenolics and carotenoids recovery from agroindustrial mango waste using microwave‐assisted extraction: Extraction and modeling

Abstract

The main objective of this work was to extract antioxidant compounds from by‐products from the mango processing industry by means of microwave‐assisted extraction (MAE). For this, two steps were proposed, first, a kinetics modeling, and then a Box–Behnken design to study the effect of the variables time, power and ethanol concentration on the responses: total extraction yield (TEY), total phenolic content (TPC), total flavonoids content (TFC), and total carotenoids content (TCC). In the kinetics study, all models described a high correlation with the experimental data from bioactive compounds extraction from mango peel. Among these, the two‐site mathematical model better described the experimental data (R2 > 95%). Optimization results using response surface methodology have shown great adjustments to the quadratic models for TPC, TFC, and TCC; showing that the Box–Behnken design for this subject of research can be of great use when it does not comply with the technical conditions to realize a central design. Practical Applications The present study focused on the mathematical modeling of microwave‐assisted extraction of bio‐compounds from industrial mango peel by‐products. Modeling tools such as kinetics studies or response surface methodologies allow the optimization of extraction and process cost reduction. Extracts were obtained at high yield regarding phenolics, flavonoids, and carotenoids content, with high antioxidant activity. These results show that extracts with high antioxidant properties may be applicable in a wide range of foods.

Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica) peel using response surface methodology (RSM) and artificial neural networks (ANN)

“…Tommy and Sugar were between 13.94% and 48.02%, and 15.98% and 49.51%, respectively ( Table 1 , Table 2 , Supplementary materials). These results were similar to those obtained by Vélez-Erazo, Pasquel-Reátegui, Dorronsoro-Guerrero, and Martínez-Correa (2021) , who reported yields between 41.62% and 62.80% of natural extracts from mango peel var. Hilaza, Criollo, and Corazon.…”

“…Ataulfo, 132.5 mg GAE/g extract ( Zafra Ciprián et al, 2023 ) and var. Criollo, Hilaza, and Corazon, with values between 78.91 ± 1.03 and 145.92 ± 1.75 mg GAE/g extract ( Vélez-Erazo et al, 2021 ), and less than the mango peel extract var. Fachir, 294.6 ± 0.03 mg GAE/100 g extract ( Lastra Ripoll, Quintana Martínez, & García Zapateiro, 2021 ), var.…”

Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction

“…A larger volume of solvent allows for more sample extraction of carotenoids from the sample, thus leading to a greater yield. On the other hand, Vélez-Erazo et al in their study extracted carotenoids from mango peel using MAE (225–675 W, 0.5–3 min) and ethanol solutions (50–80% v/v) as solvent . They yielded extract up to 16.86 ± 0.67 mg of β-carotene/100 g of peel DW (675 W, 2.5 min, 80% ethanol), that is, the 34% of those achieved in the present study and surely related to the use of water as solvent due to the hydrophobic nature of carotenoids.…”

Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

“…These levels established by the authors of this work are levels based on the RSM. All studies were classified as having an acceptable level of quality criteria (≤50% "yes answers"), with four of them reaching the moderate level of quality criteria (>50 to ≤70% "yes" answers) [22][23][24][25]. No studies were cataloged as complete (Table 2 and Figure 4).…”