Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit

An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(1), , pp.9-14
Main Authors: Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R.
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Research Article
식품과학
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Summary:An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and flavonoids, and anti-oxidant activities were obtained from Indian jamun fruit. Effects of the extraction temperature and the solid-toliquid ratio were found to be significant ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0002-y