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Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology
Chetan Nayak, A. and Rastogi, N. K. (2013) Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology. Food Research International, 50. pp. 550-556.
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Food Research International, Volume 50, Issue 2, March 2013, Pages 550-556.pdf - Published Version Restricted to Registered users only Download (599kB) |
Abstract
A central composite rotatable design was employed to study the effect of ultrasound assisted extraction conditions namely sonication amplitude (10–90%), sonication cycle (0.1–1.0 s−1), solid–liquid ratio (2–10) and extraction time (5–35 min) on the total anthocyanin extraction from Garcinia indica Choisy. Overall extractions of total anthocyanin, acidity and antioxidant activity were considered as response variables. The significant (pb0.05) response surface models with high coefficients of determination values (R2) ranging from 0.91 to 0.93 were fitted for the experimental data, which indicated that the polynomial response models fitted well for describing the extraction efficiencies of anthocyanin, acidity and antioxidant activity. Based on the design, the optimal conditions for obtaining higher extraction were extraction time 35 min, cycle ranging from 0.44 to 0.48 s−1, percentage amplitude ranging from 10 to 14%, and solid–liquid ratio 10. The graphical optimization of superimposed contour plots fulfilled the conditions to obtain total anthocyanin (Y1)≥135 mg/100 g DW, total titratable acidity (Y2)≤25 g/100 g DW and antioxidant activity (Y3)≥14.5 M Trolox/100 g DW. The study demonstrated that response surface methodology can be utilized for deriving the optimum conditions for extraction of anthocyanin from G. indica Choisy.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Anthocyanin Garcinia indica Extraction Colorant Response surface methodology |
| Subjects: | 500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 26 Mar 2013 10:23 |
| Last Modified: | 26 Mar 2013 10:23 |
| URI: | http://ir.cftri.res.in/id/eprint/11165 |
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