Optimization of mango seed kernel oil extraction using response surface methodology

• Published in: Oléagineux corps gras lipides 2017-09, Vol.24 (5), p.D503
• Main Authors: Mas'ud, Fajriyati, Mahendradatta, Meta, Laga, Amran, Zainal, Zainal
• Format: Article
• Language: English
• Subjects: Antioxidants; Dependent variables; Design; Design analysis; Food; Food processing; Food production; Genetic transformation; Independent variables; mango seed kernel oil; n-Hexane; Oil; oil extraction; Oils & fats; Optimization; Phenolic compounds; Phenols; Raw materials; Response surface methodology; Tocopherol; total phenolic content; Vitamin E
• ISSN: 2272-6977; 1258-8210; 2257-6614; 1950-697X
• DOI: 10.1051/ocl/2017041

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.