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Multi-response optimization of enzyme-assisted maceration to enhance the yield and antioxidant activity of Cassia fistula pods extracts

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Abstract

In this study, by applying response surface methodology (RSM) maceration conditions including enzyme concentration (A), incubation time (B), temperature (C) and pH were optimized for the liberation of Cassia fistula pod phenolics (CFPP) along with their retained antioxidant character. Briefly, mature Cassia fistula pods (CFP) were macerated under various conditions: A: 3–5%, B: 60–90 min, C: 40–70 °C and D: 5.5–8.5 and extract obtained thus were simultaneously evaluated for their total phenolic content (TPC), free radical scavenging capacity (FRSC), Trolox equivalent antioxidant capacity (TEAC), inhibition of linoleic acid peroxidation (ILP) and ferric reducing power (FRP). The solution having highest desirability endorsed treatment of CFP with 3.40% acid cellulose enzyme at 55.11 °C and 6.1 pH for 75 min, which offered an extract yield 31.66 g/100 g containing 165.63 milligram gallic acid equivalents TPC/g of CFP with appreciable level of FRSC (DPPH IC50 6.50 mg/mL), TEAC (282.64 mg TE/g of extract), ILP (55.61%), and FRP of 0.68.. Exclusively it could be acclaimed that a carefully optimized enzyme pre-treatment may furnish good quantity and quality of polyphenols.

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Authors and Affiliations

  1. Department of Chemistry, University of Agriculture, Faisalabad, 38040, Pakistan

    Waqas Haider, Bushra Sultana, Muhammad Mushtaq & Ijaz Ahmad Bhatti

  2. Key Laboratory of Marine Drugs, Ministry of Education, School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266003, China

    Waqas Haider

  3. Department of Chemistry, Government College University, Lahore, 5300, Pakistan

    Muhammad Mushtaq

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  1. Waqas Haider
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  2. Bushra Sultana
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  3. Muhammad Mushtaq
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  4. Ijaz Ahmad Bhatti
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Correspondence to Bushra Sultana.

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Haider, W., Sultana, B., Mushtaq, M. et al. Multi-response optimization of enzyme-assisted maceration to enhance the yield and antioxidant activity of Cassia fistula pods extracts. Food Measure 12, 2685–2694 (2018). https://doi.org/10.1007/s11694-018-9886-1

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  • DOI: https://doi.org/10.1007/s11694-018-9886-1

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