Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.32 |
| Page(s) | 115-118 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Artocarpus Altilis, Polyphenols, Ultrasonics, Optimazation, Antioxidant
| [1] | Nguyen Thi Hien et al. 2010. Food analysis. Labour publishing house, Vietnam. |
| [2] | Nguyen Xuan Trinh, Nguyen Xuan Phuoc. 2013. Research on the polyphenol extraction from breadfruit leaves and using in producing the rich polyphenol beverage. |
| [3] | Malkeet Singh Padda. 2006. Phenolic composition and antioxidant activity of sweetpotatoes, Punjab Agricultural University. |
| [4] | Ragon D. 1997. “Breadfruit. Artocarpus altilis (Pakinson) Fosberg”, International plant Genetic Resources Institute. |
APA Style
Dam Sao Mai. (2015). Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method. Journal of Food and Nutrition Sciences, 3(1-2), 115-118. https://doi.org/10.11648/j.jfns.s.2015030102.32
ACS Style
Dam Sao Mai. Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method. J. Food Nutr. Sci. 2015, 3(1-2), 115-118. doi: 10.11648/j.jfns.s.2015030102.32
AMA Style
Dam Sao Mai. Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method. J Food Nutr Sci. 2015;3(1-2):115-118. doi: 10.11648/j.jfns.s.2015030102.32
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author = {Dam Sao Mai},
title = {Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {115-118},
doi = {10.11648/j.jfns.s.2015030102.32},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.32},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.32},
abstract = {Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale.},
year = {2015}
}
TY - JOUR T1 - Study on the Extraction of Polyphenol from Artocarpus Altilis with Ultrasonic Wave Technology Optimized by Central Composite Design-Response Surface Method AU - Dam Sao Mai Y1 - 2015/01/29 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.32 DO - 10.11648/j.jfns.s.2015030102.32 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 115 EP - 118 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.32 AB - Response surface methodology (RSM) was used to optimize ultrasonic-assisted extraction for total polyphenols from Artocarpus altilis based on single-factor experiment. The main factors, ultrasonic time, the liquid-solid ratio, the extraction temperature, the type of addition acid of single factor experiment was surveyed; the principle of design for 2 factors (extraction time and liquid-solid ratio) 2 levels response surface methodology was applied and the response surface optimization extraction conditions were studied. The ultrasonic wave frequency of 37 kHz at 550W power, the ethanol concentration of 70o, the extracting temperature of 75oC, the extracting time of 35 minutes, and the ratio of solvent volume of 13.9:1 (Extracted 4 times) at pH 3.5 were selected as the optimum conditions, the extraction yield of polyphenols was 391.5862 mg/g (P < 0.05). Ultrasonic extraction is a good method for saving time, energy and material, and can be applied to the polyphenols extraction. This result revealed that potent of utilization low-value material to produce the polyphenol product at industrial scale. VL - 3 IS - 1-2 ER -
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