Optimization of the extraction process of compounds with antioxidant activity of tommy atkins mango peel

Abstract

It is well known that vegetable residues from the food industry can be used as a possible source for the extraction of compounds with antioxidant activity; in the case of mango, approximately 40 to 60% of the total mass of the fruit is considered as residue after processing. This work focused on the optimization of the extraction process of compounds with antioxidant activity from the rind of Tommy Atkins mango. Initially a Fractional Factorial Design 25-1 (FFD) was applied to study the effect of five variables on the extraction process, namely: extraction time (min), percentage of ethanol in aqueous solution (%), pH, dry/solvent mango peel ratio (g/mL) and ultrasound power range (%). The variables extraction time and dry/solvent mango peel ratio were selected, which were evaluated sequentially by the application of a Central Composite Rotatable Design (CCRD) to determine the conditions of maximum extraction of antioxidant compounds by the response surface analysis. The ABTS•+ and Folin-Ciocalteu methods were used for the quantification of the antioxidant activity.  The maximum extraction occurred with the use of water, extraction time of 30 min, dry mango peel/solvent ratio of g/mL (1:100), at natural pH of the mixture (pH 4.6 ± 0.20) and sonication amplitude at 50%. It was possible to develop an extraction process of compounds with antioxidant activity from the mango peel, in order to maximize yield through the use of non-toxic solvents and using an agro-industrial residue as raw material.