Sains Malaysiana 51(8)(2022): 2713-2724

http://doi.org/10.17576/jsm-2022-5108-28

Pengoptimuman Pengekstrakan Lemak Biji Jeruk Mangga (Mangifera indica L.) menggunakan Kaedah Respons Permukaan dan Analisis Lipid

(Extraction Optimization of Pickled Mango (Mangifera indica L.) Seed Butter using Response Surface Methodology and Lipid Analysis)

NORHELALIAH ISA¹, NOOR-SOFFALINA SOFIAN SENG^1,2, WAN AIDA WAN MUSTAPHA^1,2,*, MASTURAH MARKOM³ & NUR AFIQAH MOHD AZHARI³

¹Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

³Jabatan Kejuruteraan Kimia dan Proses, Fakulti Kejuruteraan dan Alam Bina,

Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 27 February 2022/Accepted: 22 April 2022

Abstract

Sisa biji jeruk mangga (PMS) daripada industri jeruk mangga boleh meningkatkan kos pengeluaran dan pencemaran alam sekitar. Kajian terdahulu mendapati lemak biji mangga boleh dijadikan punca alternatif lemak koko (CBA) dalam penghasilan coklat. Oleh itu, penyelidikan ini dijalankan bagi mengetahui hasil ekstrak optimum lemak biji jeruk mangga (MPB) melalui tiga kaedah pengekstrakan iaitu maserasi, Soxhlet dan pengekstrakan bendalir lampau genting-karbon dioksida (SFE-CO₂) dengan menggunakan kaedah respons permukaan-reka bentuk komposit berpusat (RSM-CCD). Keputusan parameter optimum adalah seperti berikut; maserasi (262 min, 100 mL heksana dengan 4.40% hasil); Soxhlet (300 min, 150 mL heksana dengan 7.87% hasil) dan SFE-CO₂ (297 bar, 64 °C dengan 6.66% hasil). MPB yang diekstrak daripada semua kaedah dibandingkan dengan lemak koko komersial (CCB). MPB mengandungi asid lemak perlu (EFA) dan omega-3 yang tinggi serta lemak tepu yang rendah berbanding CCB. MPB ekstrak daripada SFE-CO₂ mempunyai asid lemak dan profil pencairan yang hampir sama dengan CCB. SFE-CO₂ juga mengekstrak lebih banyak EFA dan omega-3 (p<0.05) daripada maserasi dan Soxhlet. Oleh itu, MPB ekstrak daripada SFE-CO₂ berpotensi sebagai punca CBA yang terbaik dalam penghasilan coklat.

Kata kunci: Analisis lipid; lemak; pengekstrakan; pengoptimuman

Abstrak

Pickled mango seed (PMS), a waste from mango pickle industry could increase cost production and environmental pollution. A previous study found that mango seed butter could be a cocoa butter alternative (CBA) in chocolate. Hence, a study was conducted to compare mango pickled seed butter (MPB) yield; extracted from MPS through three extraction methods by using response surface methodology-central composite design (RSM-CCD). The optimum extraction conditions were identified as follows; maceration (262 mins, 100 mL hexane with 4.40% yield); Soxhlet (300 mins, 150 mL hexane with 7.87% yield) and supercritical fluid extraction-carbon dioxide (SFE-CO₂) (297 bar, 64 °C with 6.66% yield). MPB extracted from all types of methods were compared to commercial cocoa butter (CCB). The results showed that MPB contained higher essential fatty acid (EFA) and omega-3 and less saturated fat than CCB. MPB extracted from SFE-CO₂ showed the closest fatty acids composition and melting profiles to CCB. Furthermore, SFE-CO₂ was able to extract more EFA and omega-3 (p<0.05) compared to the maceration and Soxhlet methods. Hence, MPB extracted from SFE-CO₂ could be the best source of CBA in chocolate production. 

Keywords: Butter; extraction; lipid analysis; optimization

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^*Corresponding author; email: wanaidawm@ukm.edu.my