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Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit

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Abstract

An aqueous extraction technique was applied to optimize the extraction process variables of temperature (40°C–60°C), time (20–100 min), and the solid-to-liquid ratio (1:10–1:15) using a Box-Behnken experimental design and response surface methodology. Maximum extraction yields of total phenolics and flavonoids, and anti-oxidant activities were obtained from Indian jamun fruit. Effects of the extraction temperature and the solid-toliquid ratio were found to be significant (p<0.05) for all responses. Second order polynomial models were developed from experimental data to predict the effects of the independent variables on the responses. Optimum extraction conditions (temperature of 54°C, time of 50 min, and a solid-to-liquid ratio of 1:8.5) for the maximum extraction yield of total phenolics (1,332.36 mg GAE/100 g) and flavonoids (110.94 mg QE/100 g), and the anti-oxidant activity (233.55mg AAE/100 g) were achieved. Experimental values matched well with predicted values obtained under optimum conditions.

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Authors and Affiliations

  1. Department of Food Technology, Kongu Engineering College, Perundurai, Erode, 638052, TN, India

    J. Prakash Maran, V. Sivakumar & K. Thirugnanasambandham

  2. TamilNadu Pollution Control Board, Salem, 635004, TN, India

    R. Sridhar

Authors
  1. J. Prakash Maran
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  2. V. Sivakumar
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  3. K. Thirugnanasambandham
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  4. R. Sridhar
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Correspondence to V. Sivakumar.

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Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K. et al. Extraction, multi-response analysis, and optimization of biologically active phenolic compounds from the pulp of Indian jamun fruit. Food Sci Biotechnol 23, 9–14 (2014). https://doi.org/10.1007/s10068-014-0002-y

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  • DOI: https://doi.org/10.1007/s10068-014-0002-y

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