HIGH HYDROSTATIC PRESSURE EXTRACTION OF ANTIOXIDANTS FROM MORINDA CITRIFOLIA FRUIT – PROCESS PARAMETERS OPTIMIZATION

Abstract

A modified version of high hydrostatic pressure extraction has been performed for extraction of antioxidants from M. citrifolia fruit at 5, 15, 25 bar and temperature 30° to 70°C for time duration 1, 2, 4 and 6 hours. The antioxidant activity of the extracts was determined by di-phenylpicrylhydrazyl radical scavenging method. The process parameters were optimized for antioxidant activity by central composite design method of response surface methodology using the statistical package, design expert. The results are expressed as 3D surface graphs. The optimum antioxidant activity was achieved at 58°C and 5 hours for 25bar. The optimal result achieved was within the region of response surface methodology. The statistical results were compared with the experimental result at 25bar, 2hour and 30° to 70°C and were found to be in proximate. The antioxidant activities of the extracts were found to increase with increase in pressure. It was also found that the response surface methodology works effectively for shorter range of parameters considered.

Keywords

• Statistical experimental design
• Phytochemical extraction
• Response surface methodology
• Diphenylpicrylhydrazyl method