Mango seed kernel oil extraction with ethanol: Optimization of oil yield and polyphenol

Abstract

Mango seed kernel oil (MSKO) contains a high concentration of polyphenol and has potential as raw material of oil-based food products and as a natural antioxidant of functional food. Ethanol was used for the extraction of MSKO by response surface methodology (RSM) as a tool to study the optimum extraction conditions of the oil yield and total polyphenol content (TPC). Three-factorthree- level central composite design (CCD) was employed to optimize extraction time (X1), ethanol concentration (X2), and ethanol volume (X3) to obtain a high oil yield and TPC. The central points for treatment were 5 h for X1, 86% for X2, and 250 mL for X3. The results showed that the optimum conditions of MSKO extraction were X1 = 5.18 h, X2 = 87.84% and X3 = 233.43 mL, respectively. Under these conditions, the experimental oil yield and TPC of MSKO were 34.79% and 61.17 mgGAE/g, which was agreed closely to the verification value. The results indicated that MSKO extraction using ethanol could be an effective and advisable method for large-scale production of MSKO extraction.

Keywords

• edible oil extraction
• ethanol
• mango seed kernel oil
• response surface methodology
• solvent extraction
• total phenolic content