 |
 |
 |
 |
 |
 |
Sains Malaysiana 42(7)(2013):
949–954
Response Surface Methodology Optimization for
Extraction of Phenolics and Antioxidant Capacity in
Defatted Dabai Parts
(Pengoptimuman Kaedah Sambutan Permukaan Bagi Pengekstrakan Fenolik dan Kapasiti
Antioksidan dalam Bahagian Dabai Nyahlemak)
H-E. Khoo, A. Azlan* & A.
Ismail
Department
of Nutrition and Dietetics, Faculty of Medicine and Health Sciences
Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, D.E. Malaysia
A. Azlan* & A. Ismail
Laboratory
of Halal Science Research, Halal Products Research Institute
Universiti Putra Malaysia, 43400 Serdang, Selangor, D.E. Malaysia
F. Abas
Department
of Food Science, Faculty of Food Science and Technology
Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, D.E. Malaysia
Received:
31 January 2012/Accepted: 23 January 2013
ABSTRACT
This study aimed to determine the total phenolics and antioxidant capacity of defatted dabai parts based on liquid extraction and optimized
using response surface methodology (RSM). A two-level factorial
design was applied to determine the effect of two independent variables
(extraction time: X1 and % methanol: X2)
on three response variables (total phenolic content: Y1,
total flavonoid/anthocyanin content: Y2 and Trolox equivalent antioxidant capacity: Y3).
The optimum conditions for extraction time and percent methanol were 36 min or
1 min and 62.25% or 53% for the defatted dabai pulp or peel, respectively. The RSM optimized
extraction was compared with sonication-assisted extraction. Optimization
results showed that defatted dabai parts had high total phenolic content and antioxidant capacity.
Sonication-assisted extraction utilized the optimized extraction conditions had
further increased the total phenolic content and antioxidant capacity of
defatted dabai peel, but not in the pulp.
Therefore, optimization of different extraction methods for the defatted fruit
parts is recommended for future studies.
Keywords: Antioxidant capacity; Canarium odontophyllum;
response surface methodology; sonication; total phenolics
ABSTRAK
Kajian ini bertujuan menentukan jumlah fenolik dan kapasiti antioksidan buah dabai nyah lemak berdasarkan prosedur pengekstrakan cecair yang dioptimumkan menggunakan kaedah sambutan permukaan (RSM). Satu reka bentuk dua-peringkat faktorial telah digunakan untuk menentukan kesan daripada dua pembolehubah bebas (masa pengeskstrakan X1 dan % methanol: X2) ke atas tiga pembolehubah respon (jumlah kandungan fenolik: Y1, jumlah kandungan flavonoid/antosianin: Y2 dan kapasiti antioksidan setara Trolox: Y3). Keadaan optimum untuk tempoh pengekstrakan dan peratusan metanol adalah 36 min atau 1 min dan 62.25% atau 53%, masing-masing untuk isi atau kulit dabai nyahlemak. Pengekstrakan yang dioptimumkan oleh RSM telah dibandingkan dengan pengekstrakan bantuan-sonikasi. Hasil kajian menggunakan keadaan pengekstrakan optimum menunjukkan bahawa bahagian dabai nyahlemak mengandungi jumlah kandungan fenolik dan kapasiti antioksidan yang tinggi. Pengekstrakan bantuan-sonikasi menggunakan keadaan pengekstrakan optimum didapati meningkatkan jumlah kandungan fenolik dan kapasiti antioksidan kulit dabai nyahlemak tetapi tidak bagi bahagian isinya. Oleh itu, pengoptimuman kaedah pengekstrakan yang berlainan untuk bahagian buah-buahan nyah lemak adalah dicadangkan untuk kajian masa hadapan.
Kata kunci: Canarium odontophyllum; jumlah fenolik; kaedah sambutan permukaan; kapasiti antioksidan; sonikasi
REFERENCES
Benzie, I.F.F. & Strain, J.J. 1996. The
ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’:
the FRAP assay. Analytical Biochemistry 239: 70-76.
Chang,
C. C., Yang, M. H., Wen, H. M., & Chern, J. C. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug
Analysis 10: 178-182.
De Rensis, F. & Scaramuzzi,
R.J. 2003. Heat stress and seasonal effects on reproduction in the dairy cow -
A review. Theriogenology 60: 1139-1151.
Earp,
C. F., Akingbala, J. O., Ring, S. H., & Rooney,
L. W. 1981. Evaluation of several methods to determine
tannins in sorghums with varying kernel characteristics. Cereal
Chemistry 58: 234-238.
Hajimahmoodi, M., Faramarzi, M.A., Mohammadi, N., Soltani, N., Oveisi, M.R. & Nafissi-Varcheh,
N. 2010. Evaluation of antioxidant properties and
total phenolic contents of some strains of microalgae. Journal of Applied Phycology 22: 43-50.
Khetarpaul, N., Grewal, R.B., Goyal, R. & Garg, R. 2004. Development of partially defatted soy flour and dhal. Food
Chemistry 87: 355-359.
Khoo, H.E., Azlan, A., Ismail, A.
& Abas, F. 2012a. Antioxidative properties of defatted dabai pulp and peel prepared by solid phase extraction. Molecules 17: 9754-9773.
Khoo, H.E., Azlan, A., Ismail, A.
& Abas, F. 2012b. Influence of different extraction media on phenolic contents and antioxidant
capacity of defatted dabai (Canarium odontophyllum) fruit. Food Analytical Methods 5:
339-350.
Le Floch, F., Tena,
M.T., Ríos, A. & Valcárcel, M. 1998. Supercritical fluid extraction of phenol compounds from olive
leaves. Talanta 46: 1123-1130.
Lim,
Y.Y. & Murtijaya, J. 2007. Antioxidant
properties of Phyllanthus amarusextracts as affected by different drying
methods. LWT-Food Science and Technology 40: 1664-1669.
Madhujith, T. & Shahidi, F. 2006. Optimization of the extraction of antioxidative constituents of six barley cultivars and their antioxidant properties. Journal
of Agricultural and Food Chemistry 54: 8048-8057.
Mané, C., Souquet, J.M., Olle, D., Verriés, C., Véran, F., Mazerolles, G., Cheynier, V. & Fulcrand, H.
2007. Optimization of simultaneous flavanol,
phenolic acid, and anthocyanin extraction from grapes using an experimental
design: Application to the characterization of champagne grape varieties. Journal
of Agricultural and Food Chemistry 55: 7224-7233.
Mantell, C., Rodríguez, M. & de la Ossa, E.M. 2002. Semi-batch extraction of anthocyanins from red grape pomace in packed beds: Experimental results and process
modeling. Chemical Engineering Science 57: 3831-3838.
Marfak, A., Trouillas,
P., Allais, D.-P., Champavier,
Y., Calliste, C.-A. & Duroux,
J. L. 2002. Radiolysis of quercetin in methanol
solution: Observation of depside formation. Journal
of Agricultural and Food Chemistry 50: 4827-4833.
Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J. & Nez, M.J. 2005. Effect of solvent, temperature, and solvent-to-solid ratio on the
total phenolic content and antiradical activity of extracts from different
components of grape pomace. Journal of
Agricultural and Food Chemistry 53: 2111-2117.
Prasad, K.N., Hassan, F.A., Yang, B., Kong, K.W., Ramanan, R.N., Azlan, A. &
Ismail, A. 2011. Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajangKosterm. peels. Food Chemistry 128: 1121-1127.
Prasad,
K.N., Kong, K.W., Ramanan, R.N., Azlan,
A. & Ismail, A. 2012. Determination and optimization of flavonoid and extract
yield from brown mango using response surface methodology. Separation
Science and Technology 47: 73-80.
Shakirin, F.H., Prasad, K.N., Ismail, A., Yuon,
L.C. & Azlan, A. 2010. Antioxidant capacity of underutilized Malaysian Canarium odontophyllum(dabai) Miq. fruit. Journal of Food
Composition and Analysis 23: 777-781.
Singleton, V.L. & Rossi, J.A. 1965. Colourimetry of
total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:
144-158.
Vassilakis, C., Pantidou, A., Psillakis, E., Kalogerakis, N.
& Mantzavinos, D. 2004. Sonolysis of natural phenolic compounds in aqueous
solutions: Degradation pathways and biodegradability. Water Research 38:
3110-3118.
Vilkhu, K., Mawson, R., Simons, L. &
Bates, D. 2008. Applications and opportunities for
ultrasound assisted extraction in the food industry - A review. Innovative
Food Science and Emerging Technologies 9: 161-169.
Xia, E.Q., Deng, G.F., Guo, Y.J.
& Li, H.B. 2010. Biological
activities of polyphenols from grapes. International Journal of
Molecular Sciences 11: 622-646.
Xu, C., Zhang, Y., Wang, J. & Lu, J. 2010. Extraction, distribution and characterisation of phenolic compounds and oil in grapeseeds. Food
Chemistry 122: 688-694.
Xu, J.R., Zhang, M.W., Liu, X.H., Liu,
Z.X., Zhang, R.F., Sun, L. & Qiu, L.J. 2007. Correlation between antioxidation and the
content of total phenolics and anthocyanin in black
soybean accessions. Agricultural Sciences in China 6: 150-158.
*Corresponding author; email: azrina@medic.upm.edu.my
|
|||
|
