Ultrasonic Extraction of Phenolics from Longan Seed by Response Surface Methodology

Abstract:

A Box-Behnken experimental design and response surface methodology (RSM) was employed to optimize the parameters of ultrasonic extraction of phenolics from longan seed based on the single-factor experiments. The effects of extraction temperature, methanol concentration and extraction time on the extraction yield of phenolics from longan seed were investigated. The major parameter influencing the extraction was the extraction temperature. In this experiment, the maximal extraction yield of phenolics was obtained with 5.931 ± 0.016% (n = 3) at extraction temperature 82°C, methanol concentration 50% and extraction time 41 min. Under optimal conditions, the activity predicted by the model agreed well with experimental data.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1302-1308
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1302
• Online since: January 2013
• Authors: Li Jing Lin, Xiao Bing Huang, Ji Hua Li, Xu Ran, Yong Fu Tang
• Keywords: Chinese Medicine, Longan Seed, Phenolic, Response Surface Methodology (RSM), Ultrasonic Extraction

References

[1] H. Tindall: Horticultural Reviews Vol. (1994), p.143.

[2] H. Huang,X. Huang and L. Zeng: Lychee and longan production in China, II International Symposium on Lychee, Longan, Rambutan and other Sapindaceae Plants, Acta Hort. (ISHS), Chiang Mai, Thailand, 2003, p.27.

DOI: 10.17660/actahortic.2005.665

[3] B. Yang,M. Zhao,J. Shi,N. Yang and Y. Jiang: Food Chemistry Vol. 106 (2008), p.685.

[4] Y.Y. Soong P.J. Barlow: Journal of Chromatography A Vol. 1085 (2005), p.270.

[5] B. Yang,Y. Jiang,R. Wang,M. Zhao and J. Sun: Food Chemistry Vol. 112 (2009), p.428.

[6] Y.Y. Soong P.J. Barlow: Food Chemistry Vol. 88 (2004), p.411.

[7] Y.Y. Soong P.J. Barlow: Food Chemistry Vol. 97 (2006), p.524.

[8] W.Y. Huang Y.Z. Cai,H. Corke and M. Sun: Journal of Food Composition and Analysis Vol. 23 (2010), p.510.

[9] L. Bravo: Nutrition Reviews Vol. 56 (1998), p.317.

[10] C.A. Rice-Evans N.J. Miller and G. Paganga: Free Radical Biology and Medicine Vol. 20 (1996), p.933.

[11] G. Cao R.M. Russell,N. Lischner and R.L. Prior: The Journal of nutrition Vol. 128 (1998), p.2383.

[12] J. Su,C.J. Guo,J. Wei,J. Yang,Y. Jiang and A. Li: Biomedical and Environmental Sciences Vol. 16 (2003), p.1.

[13] G. Mazza C.D. Kay,T. Cottrell and B.J. Holub: Journal of Agricultural and Food Chemistry Vol. 50 (2002), p.7731.

[14] C. Guo,G. Cao,E. Sofic and L. Ronald: Journal of Agricultural and Food Chemistry Vol. 45 (1997), p.1787.

[15] N. Rangkadilok,S. Sitthimonchai,L. Worasuttayangkurn,C. Mahidol,M. Ruchirawat and J. Satayavivad: Food and chemical toxicology Vol. 45 (2007), p.328.

DOI: 10.1016/j.fct.2006.08.022

[16] E. Priego-López,M. Luque de Castro: Journal of Chromatography A Vol. 1018 (2003), p.1.

[17] M. Herrera,M. Luque de Castro: Journal of Chromatography A Vol. 1100 (2005), p.1.

[18] D. Baş İ.H. Boyacı: Journal of Food Engineering Vol. 78 (2007), p.836.

[19] G. Coman,G. Bahrim: Annals of microbiology Vol. 61 (2011), p.773.

[20] A. Ebrahimpour,R. Rahman D.E. Ch'ng,M. Basri and A. Salleh: BMC Biotechnology Vol. 8 (2008), p.96.

[21] V.L. Singleton J.A. Rossi Jr: American journal of Enology and Viticulture Vol. 16 (1965), p.144.

[22] M. Karuppaiya,E. Sasikumar,T. Viruthagiri and V. Vijayagopal: Asian Journal of Food and Agro-Industry Vol. 3 (2010), p.462.