Box-Behnken design based multi-objective optimisation of sequential extraction of pectin and anthocyanins from mango peels

• Published in: Carbohydrate polymers 2019-09, Vol.219, p.29-38
• Main Authors: Mugwagwa, L.R., Chimphango, A.F.A.
• Format: Article
• Language: English
• Subjects: Anthocyanin recovery; Biorefinery; Box-Behnken design; Mango peels; Pectin recovery; Sequential extraction
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2019.05.015

[Display omitted] •Pectin and anthocyanins were sequentially extracted from mango peels.•Residue remaining after anthocyanin extraction from mango peels was rich in pectin.•Optimized sequential extraction process yielded functional pectin and anthocyanins.•Pectin of higher purity was extracted after removal of anthocyanins.•Ethanol and acetic acid concentrations significantly affected pectin properties. Multi-objective sequential fractionation of mango (Mangifera indica L.) peels for pectin and anthocyanins in a biorefinery, was investigated with the aims of enhancing pectin purity, bioactivity and increasing recovered products. Anthocyanins were extracted from mango peels based on a Box-Behnken experimental design (ethanol concentration (50–80%), acetic acid concentration (0.1–2%), time (60–150 min) and temperature (25 °C)). The remaining residue was subsequently fractionated to recover pectin. The optimum anthocyanin conditions (67.45% ethanol, 0.24% acetic acid and 60 min) resulted in pectin with a 5.5% higher antioxidant activity, it was 23% richer in polygalacturonic acid (PGA) and had a yield of 31% w/w higher than conventionally extracted pectin. An anthocyanin extract with anthocyanin contents, polyphenol contents, and antioxidant activity of 22.33 mg/100 g, 132.62 mg/g, and 1.36 μg gallic acid equivalent, respectively, was obtained. Therefore, the sequential extraction of anthocyanins and pectin improves pectin functional properties and increases the mango peel value potential.