Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

Minjares-Fuentes, Rafael; Femenia, Antoni; Garau, M.C.; Meza-Velázquez, Jorge Armando; Simal, Susana; Rosselló, Carmen

doi:10.1016/j.carbpol.2014.02.013

Cited by 216 publications

(117 citation statements)

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“…Koleva and Simeonov (2014) and Stroescu et al (2013) reported that temperature and solid-liquid ratio had the greatest influence on the oil yield. Mani et al (2007) and Minjares-Fuentes et al (2014) reported that by increasing the temperature of extraction, the yield of oil is maximized. The more time given to the seeds for contact with the solvent, the higher the extraction yield percentage (Elkhaleefa and Shigidi, 2015).…”

Section: Interpretation Of Contour Plotsmentioning

confidence: 99%

“…As the extraction is generally a multiparameter process, selection and optimization of the experimental conditions represents a critical step in the development of MSKO extraction methods. Previous studies showed that temperature, time and amount of solvent were the main parameters affecting the extraction yield from different sources (Li et al, 2012;Goula, 2013;Minjares-Fuentes et al, 2014). These parameters also had a significant influence on the endogenous bioactive compounds, such as certain from the TPC (Rodrigues et al, 2008;Ghafoor et al, 2009;Wang et al, 2013;Sahin and Samli, 2013;Chanioti et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of mango seed kernel oil extraction using response surface methodology

Mas’ud

Mahendradatta

Laga

et al. 2017

OCL

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-Response surface methodology (RSM) was applied to study the optimum condition of mango seed kernel oil (MSKO) extraction with n-hexane. In the present paper, for the first time, we provide an optimal condition of MSKO extraction to obtain the maximum of yield, total phenolic content (TPC) and vitamin E. The experiment was conducted using central composite design (CCD) consisted of twenty experimental points including six replicates of center points to study the effect of three independent variables: temperature, time and amount of n-hexane on dependent variables. Data were analyzed using Design-Expert 10 software. The result showed that the optimum condition of MSKO extraction were 54.19°C, 5.24 h and 224.23 mL of n-hexane. In this condition MSKO have yield of 7.03%, TPC of 67.77 mg GAE/g oil and vitamin E of 141.22 mg/L. These results suggest that MSKO has potential as raw materials of food products oil-based and as a natural antioxidant of functional food and for use in food processing.Keywords: mango seed kernel oil / oil extraction / total phenolic content / vitamin E / response surface methodology Résumé -Optimisation de l'extraction d'huile de noyau de mangue à l'aide de la méthodologie RSM.La méthodologie Response surface methodology (RSM) a été appliquée pour définir les conditions optimales d'extraction de l'huile de noyau de mangue avec du n-hexane. Dans le présent article, pour la première fois, est proposée une condition optimale d'extraction de l'huile de noyau de mangue afin d'optimiser le rendement, la teneur en phénols (total phenolic content ou TPC) et en vitamine E. L'expérience a été réalisée en utilisant plan d'expériences composite centré de vingt points expérimentaux avec six répétions de points centraux pour étudier l'effet de trois variables indépendantes : température, temps et quantité de n-hexane sur des variables dépendantes. Les données ont été analysées à l'aide du logiciel Design-Expert 10. Le résultat a montré que les conditions optimales d'extraction de l'huile de noyau de mangue étaient 54,19°C, 5,24 h et 224,23 ml de nhexane. Dans ces conditions, le rendement est de 7,03 %, la teneur TPC de 67,77 mg GAE/g d'huile et la concentration en vitamine E de 141,22 mg/L. Ces résultats soulignent le potentiel de l'huile de noyau de mangue en tant que matière première de produits alimentaires à base d'huile et en tant qu'antioxydant naturel des aliments fonctionnels et pour la transformation des aliments.

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Section: Interpretation Of Contour Plotsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimization of mango seed kernel oil extraction using response surface methodology

Mas’ud

Mahendradatta

Laga

et al. 2017

OCL

View full text Add to dashboard Cite

show abstract

“…Pectin is used in food industry as a thickener, emulsifier, texturizer, stabilizer, gelling agent, confectionery and fat substitute in spreads, icecream and salad dressings (Thirugnanasambandham et al 2014;Minjares-Fuentesa et al 2014). It is also used to treat high blood cholesterol level, hypoglycemia, macrophage induction, heart disease, gallstones and cancer (Zhang et al 2015;Thirugnanasambandham et al 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Various plant sources such as citrus peel, apple pomace (Wikiera et al 2016), sugar beet, grape peel (Wang et al 2016), passion fruit peel (de Oliveira et al 2016;Liew et al 2014), mango peel (Pandit et al 2015), banana peels (Oliveira et al 2015;Qiu et al 2010) and pumpkin (Minjares-Fuentesa et al 2014) were reported for pectin extraction in the literature. Recent trend is to find gelling agent availability in novel plants and fruit wastes to meet the industrial demands.…”

Section: Introductionmentioning

confidence: 99%

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Chandrasekaran¹,

Banupriya²,

Harinee³

et al. 2017

3 Biotech

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Pectin derived from plant waste sources is currently focused as an economical and eco-friendly approach. Optimization of pectin extraction from muskmelon peel by response surface methodology (RSM) was investigated in this study. Box-Behnken Design (BBD) was used to identify the optimal level of the extraction variables such as time, pH and temperature. A second-order model equation for pectin extraction was obtained from multiple regression analysis of experimental data with the correlation coefficient (R 2 ) value of 0.92. ANOVA results showed that linear effect of temperature and combined effect of pH with temperature were found significant for pectin extraction from muskmelon peel. Validation results had good agreement with the predicted results. Pectin extracted from muskmelon peel was classed as high methoxy pectin with the equivalent weight of 384.5 g/mol. Non-newtonian pseudoplastic flow behaviour was observed for muskmelon pectin from the viscosity studies.

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“…A extração assistida por ultrassom, que é um sistema que utiliza a energia acústica e solvente para promover o processo de extração dos compostos de interesse da matriz vegetal, vem sendo utilizada em uma gama de compostos alimentares, tais como pigmentos, aromas, antioxidantes e outros compostos orgânicos e minerais (MINJARES-FUENTES et al, 2014).…”

Section: Introductionunclassified

Extração, determinação da composição fenólica e avaliação do potencial de desativação de espécies reativas de oxigênio e da atividade anti-inflamatória de resíduos de amendoim, pimenta-rosa e pimenta-do-reino

Bergamaschi¹

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Ultrasound-assisted extraction of pectins from grape pomace using citric acid: A response surface methodology approach

Cited by 216 publications

References 50 publications

Optimization of mango seed kernel oil extraction using response surface methodology

Optimization of mango seed kernel oil extraction using response surface methodology

Pectin from muskmelon (Cucumis melo var. reticulatus) peels: extraction optimization and physicochemical properties

Extração, determinação da composição fenólica e avaliação do potencial de desativação de espécies reativas de oxigênio e da atividade anti-inflamatória de resíduos de amendoim, pimenta-rosa e pimenta-do-reino

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