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© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Lychee seeds (LS) and longan seeds (LoS) are excellent sources of phenolic compounds (PCs) with strong antioxidant activity (AOA). The aim of this study was to optimize the extraction conditions regarding extraction yield (EY), extractable phenolic compound (EPC), and AOA from LS and LoS using surface response methodology (RSM). Solvent concentration, extraction temperature, time, and solid to liquid ratio were optimized using RSM. Increasing the solid to solvent ratio from 1:05 to 1:40 (w/v), increased EY for LoS, however, EY did not change from 1:20 to 1:40 for LS. Solid–liquid ratio 1:20 was chosen for this study. Increasing the quantity of solvent leads to higher EPC and FRAP. The results showed that LoS exhibited higher AOA than LS measured as DPPH, ABTS, and FRAP, respectively. Ethanol concentrations and temperatures significantly (p < 0.05) affect EY, EPC, and AOA. The results (R2 > 0.85) demonstrated a good fit to the suggested models and a strong correlation between the extraction conditions and the phenolic antioxidant responses. The ethanol concentrations of 41 and 53%, temperatures of 51 and 58 °C, and the corresponding times of 139 and 220 min were the optimal conditions that maximized the EY, EPC, and AOA from LS and LoS.

Details

Title
Optimization of Ethanolic Extraction of Phenolic Antioxidants from Lychee and Longan Seeds Using Response Surface Methodology
Author
Sai-Ut, Samart 1   VIAFID ORCID Logo  ; Kingwascharapong, Passakorn 2 ; Md Anisur Rahman Mazumder 3   VIAFID ORCID Logo  ; Rawdkuen, Saroat 4   VIAFID ORCID Logo 

 Department of Food Science, Faculty of Science, Burapha University, Chonburi 20131, Thailand; [email protected] 
 Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand; [email protected] 
 Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh 
 Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand 
First page
2827
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2849017265
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.