OPTIMIZATION OF ANTIOXIDANT EXTRACTION FROM KALUMPIT (TERMINALIA MICROCARPA DECNE) FRUITS
Keywords:Solvent extraction, 2-level factorial design, Box-Behnken design, DPPH scavenging activity, ABTS scavenging activity
The effects of extraction parameters, including temperature (25 – 80 °C), time (30 – 90 min), solvent to sample (S/S) ratio (10 – 50 mL g-1), initial pH (3 - 8) and ethanol concentration (20 – 100%), on the % 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of kalumpit were screened and optimized using 2-level factorial design and Box-Behnken design (BBD) of experiments. Temperature, S/S ratio, and ethanol concentration exhibited significant effects on the % DPPH radical scavenging activity of kalumpit extract. Response surface models developed for % DPPH and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of kalumpit fruit extract adequately fit and were used to determine the optimum extraction conditions. A desirability function approach determined the optimum conditions for solvent extraction of antioxidants at 80.0 °C, 10 mL g-1 S/S, and 51.66% ethanol concentration. This resulted in a maximum desirability value of 0.977 and predicted % DPPH and ABTS radical scavenging activities of 66.63 and 82.14, respectively. Validation of the adequacy of the predictive models showed no significant difference between experimental data and predicted values (p > 0.05), indicating that the models developed were adequate in describing the relationship between factors and responses.
Copyright (c) 2020 Journal of microbiology, biotechnology and food sciences
This work is licensed under a Creative Commons Attribution-NoDerivatives 4.0 International License.