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Application of desirability-function and RSM to optimize antioxidant properties of mucuna milk

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Abstract

Extraction conditions for maximum values of polyphenol content, flavonoid content, total reducing power and DPPH free radical scavenging of vegetable milk extract from dehulled Mucuna cochinchinensis flour and whole M. cochinchinensis flour were investigated using response surface methodology (RSM). A Central Composite Design with three factors: temperature (25–95 °C); extraction time (6–74 min) and water to flour ratio (6–24 mL/g) were used to study the response variables. Data analysis showed that all the factors significantly (p < 0.05) affected the responses variables. Desirability function showed that the optimal conditions were 55–59 °C for extraction temperature, water to flour ratio of 16–17 mL/g and an extraction time of 57–67 min. At these optimum points the polyphenol content, flavonoid content, total reducing power and DPPH free radical scavenging were respectively 113.5, 32.77, 0.78 g/100 mL, 82.14 %, for dehulled M. cochinchinensis milk and 138.2, 42.46, 0.8 g/100 mL, 73.14 % for vegetable milk extracted for whole M. cochinchinensis flour. In addition, the overall optimum regions for dehulled and whole mucuna milk had a desirability of 0.91–1. The optimal condition was verified at the optimum points for model validation and the response values were not significantly different from the predicted values.

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Acknowledgments

Part of this study was carried out within the team TQ2A (Technologie, qualité, innovations agro-alimentaires). In this respect we are grateful to the financial support of AIRD. The authors also declared no conflict of interest.

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Authors and Affiliations

  1. Department of Agriculture, Livestock and By products, Higher Institute of Sahel, University of Maroua, PO Box 46, Maroua, Cameroon

    D. Yannick. Mang & A. Bouba Abdou

  2. Department of Biological Sciences, Faculty of Science, University of Ngaoundere, PO Box 454, Ngaoundere, Cameroon

    N. Yanou Njintang

  3. Department of Food Science and Nutrition, ENSAI, University of Ngaoundere, PO Box 455, Ngaoundere, Cameroon

    N. Yanou Njintang, E. J. Manejo Djiogue & Moses C. Mbofung

  4. Department of Chemistry, Higher Teacher’s Training School, University of Maroua, PO Box 46, Maroua, Cameroon

    B. Benguellah Loura

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  1. D. Yannick. Mang
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  2. A. Bouba Abdou
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  3. N. Yanou Njintang
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  4. E. J. Manejo Djiogue
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  6. Moses C. Mbofung
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Correspondence to N. Yanou Njintang.

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Mang, D.Y., Abdou, A.B., Njintang, N.Y. et al. Application of desirability-function and RSM to optimize antioxidant properties of mucuna milk. Food Measure 9, 495–507 (2015). https://doi.org/10.1007/s11694-015-9258-z

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  • DOI: https://doi.org/10.1007/s11694-015-9258-z

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