Optimization for Subcritical Water Extraction of Phenolic Compounds from Rambutan Peels
Rambutan is a tropical fruit which peel possesses antioxidant properties. This work was conducted to optimize extraction conditions of phenolic compounds from rambutan peel. Response surface methodology (RSM) was adopted to optimize subcritical water extraction (SWE) on temperature, extraction time and percent solvent mixture. The results demonstrated that the optimum conditions for SWE were as follows: temperature 160°C, extraction time 20min. and concentration of 50% ethanol. Comparison of the phenolic compounds from the rambutan peels in maceration 6h, soxhlet 4h, and SWE 20min., it indicated that total phenolic content (using Folin-Ciocalteu-s phenol reagent) was 26.42, 70.29, and 172.47mg of tannic acid equivalent (TAE) per g dry rambutan peel, respectively. The comparative study concluded that SWE was a promising technique for phenolic compounds extraction from rambutan peel, due to much more two times of conventional techniques and shorter extraction times.
[1] L.P Leong, and G. Shui, "An investigation of antioxidant capacity of fruits in Singapore markets," Food Chem., vol.76, pp. 69-75,2002.
[2] N. Thitilertdecha, A.Teerawutgulrag, and N. Rakariyatham, "Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts," LWT-Food Sci. Technol. J., vol. 41, pp. 2029-2035,2008.
[3] U. Palanisamy, H. M. Cheng, T. Masilamani, T. Subramaniam, L.T.Ling, and A. K. Radhakrishnan, "Rind of rambutan, Nephelium lappaceum, a potential source of natural antioxidants," Food Chem., vol. 109, pp. 54-63,2008.
[4] A. Nawawi, N. Nakamura, M. Hattori, M. Kurokawa, and K. Shiraki, "Inhibitory effects of Indonesian medicinal plants on the infection of herpes simplex virus type 1," Phytotherapy Res., vol. 13, pp. 37-41, 1999.
[5] N. Thitilertdecha, A. Teerawutgulrag, J.D. Kilburn, and N. Rakariyatham, "Identification of major phenolic compounds from Nephelium lappaceum L. and their antioxidant activities," Molecules, vol. 15, pp. 1453-1465,2010.
[6] M. Naczk, and F. Shahidi, "Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis," J. Pharm. Biomed Anal., vol. 41, pp. 1523-1542,2006.
[7] S. Kondo, K. Tsuda, N. Muto, and J.E. Ueda, "Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars," Sci. Hort., vol. 96, pp. 177-185,2002.
[8] M. Skerget, P. Kotnik, M. Hadolin, A. R. Hra's, M. Simoni'c, and Z.Knez, "Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities," Food Chem., vol. 89, pp. 191-198,2005.
[9] N. Thitilertdecha, and N. Rakariyatham, "Phenolic content and free radicals scavenging activities in rambutan dyring fruit maturation," Scientia Horticulturae., vol. 129, pp. 247-252,2011.
[10] M.T. Escribano-Bailon, and C. Santos-Buelga, "Polyphenol extraction from foods (Book style with paper title and editor," In C. Santos-Buelga and G. Williamson (Eds.), "Methods in polyphenol analysis," Cambridge, U.K.: Royal Society of Chemistry, pp. 1-16,2003
[11] J. Kronholm, K. Hartonen, and M.L. Riekkola, "Analytical extractions with water at elevated temperatures and pressures," TrAC — Trends Anal. Chem., vol. 26, pp. 396-412,2007.
[12] L. Ramos, E. M. Kristenson, and U.A.T. Brinkman, "Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis," J. Chromatogr., vol. A 975, pp. 3-29,2002.
[13] M. Herrero, A. Cifuentes, E. Ibafiez, "Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review," Food Chem., vol. 98, pp.136-148,2006.
[14] H. Etoh, N. Ohtaki, H. Kato, A. Kulkarni, and A. Morita, "Sub-critical water extraction of residual green tea to produce a roasted green tea-like extract," Bioscience, Biotechnology, and Biochemistry, vol. 74, pp. 858-860,2010.
[15] T. Anekpankul, M. Goto, M. Sasaki, P. Pavasant, and A. Shotipurk, "Extraction of anti-cancer damnacantheal from roots of Morinda citrifolia by subcritical water," Separation and Purification Technol., vol. 55, pp. 343-349,2007.
[16] J.E. Cacace, and G. Mazza, "Pressurized low polarity water extraction of lignans from whole flaxseed," J. Food Eng., vol. 77, pp. 1087-1095, 2006.
[17] G. Shui, G, and L.P. Leong, "Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals," Food Chem., 97,277-284,2006.
[18] C. Negro, L. Tommasi, A. Miceli, "Phenolic compounds and antioxidant activity from red grape marc extracts," Bioresour. Technol., vol. 87, pp. 41-44,2003.
[19] A. Basile, M. Jimenez-Carmona, and A.A. Clifford, "Extraction of Rosemary by superheated water," J. Agri. Food Chem., vol. 46, pp. 5205-5209,1998.
[20] J.M. Luque-Rodriguez, M. D. Juque de Castro, and P. Perez-Juan, "Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of wine making residues," Bioresour. Technol., vol. 98, pp. 2705-2713,2007. [21] M.P. Kahkonen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S.
Kujala, and M. Heinonen, “Antioxidant activity of plant extract
containing phenolic compounds,” J. Agri. Food Chem., vol. 47, pp.
3954-3962, 1999.
[22] M.A. Al-Farsi, and C.Y. Lee, “Optimization of phenolics and dietary
fibre extraction from date seeds,” Food Chem., vol. 108, pp. 977–985,
2008.
[23] T. Zhu, H.J. Heo, and K. H. Row, “Optimization of crude
polysaccharides extraction from Hizikia fusiformis using response
surface methodology,” Carbohydrate Polymer, vol. 82, pp. 106-110,
2010.
[24] J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, and Y. Wu, “Optimization
of the extraction of polyphenols from grape seed meal by aqueous
ethanol solution,” Food Agri. Envi., vol. 1, pp. 42–47, 2003.
[25] E. Karacabey, and G. Mazza, “Optimisation of antioxidant activity of
grape cane extracts using response surface methodology,” Food Chem.,
vol. 119, pp. 343–348, 2010.
[26] D.R. Pompeu, E.M. Silva, and H. Rogez, “Optimisation of the solvent
extraction of phenolic antioxidants from fruits of Euterpe oleracea using
response surface methodology,” Bioresour. Technol., vol. 100, pp.
6067–6082, 2009..
[27] P.P. Singh, and M.D.A. Saldana, “Subcritical water extraction of
phenolic compounds from potato peel,” Food Research International,
vol. 44, pp. 2452-2458, 2011.
[28] J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, and Y. Wu, “Optimization
of the extraction of polyphenols from grape seed meal by aqueous
ethanol solution,” Food Agri. Envi., vol. 1, pp. 42–47, 2003.
[1] L.P Leong, and G. Shui, "An investigation of antioxidant capacity of fruits in Singapore markets," Food Chem., vol.76, pp. 69-75,2002.
[2] N. Thitilertdecha, A.Teerawutgulrag, and N. Rakariyatham, "Antioxidant and antibacterial activities of Nephelium lappaceum L. extracts," LWT-Food Sci. Technol. J., vol. 41, pp. 2029-2035,2008.
[3] U. Palanisamy, H. M. Cheng, T. Masilamani, T. Subramaniam, L.T.Ling, and A. K. Radhakrishnan, "Rind of rambutan, Nephelium lappaceum, a potential source of natural antioxidants," Food Chem., vol. 109, pp. 54-63,2008.
[4] A. Nawawi, N. Nakamura, M. Hattori, M. Kurokawa, and K. Shiraki, "Inhibitory effects of Indonesian medicinal plants on the infection of herpes simplex virus type 1," Phytotherapy Res., vol. 13, pp. 37-41, 1999.
[5] N. Thitilertdecha, A. Teerawutgulrag, J.D. Kilburn, and N. Rakariyatham, "Identification of major phenolic compounds from Nephelium lappaceum L. and their antioxidant activities," Molecules, vol. 15, pp. 1453-1465,2010.
[6] M. Naczk, and F. Shahidi, "Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis," J. Pharm. Biomed Anal., vol. 41, pp. 1523-1542,2006.
[7] S. Kondo, K. Tsuda, N. Muto, and J.E. Ueda, "Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars," Sci. Hort., vol. 96, pp. 177-185,2002.
[8] M. Skerget, P. Kotnik, M. Hadolin, A. R. Hra's, M. Simoni'c, and Z.Knez, "Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities," Food Chem., vol. 89, pp. 191-198,2005.
[9] N. Thitilertdecha, and N. Rakariyatham, "Phenolic content and free radicals scavenging activities in rambutan dyring fruit maturation," Scientia Horticulturae., vol. 129, pp. 247-252,2011.
[10] M.T. Escribano-Bailon, and C. Santos-Buelga, "Polyphenol extraction from foods (Book style with paper title and editor," In C. Santos-Buelga and G. Williamson (Eds.), "Methods in polyphenol analysis," Cambridge, U.K.: Royal Society of Chemistry, pp. 1-16,2003
[11] J. Kronholm, K. Hartonen, and M.L. Riekkola, "Analytical extractions with water at elevated temperatures and pressures," TrAC — Trends Anal. Chem., vol. 26, pp. 396-412,2007.
[12] L. Ramos, E. M. Kristenson, and U.A.T. Brinkman, "Current use of pressurised liquid extraction and subcritical water extraction in environmental analysis," J. Chromatogr., vol. A 975, pp. 3-29,2002.
[13] M. Herrero, A. Cifuentes, E. Ibafiez, "Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review," Food Chem., vol. 98, pp.136-148,2006.
[14] H. Etoh, N. Ohtaki, H. Kato, A. Kulkarni, and A. Morita, "Sub-critical water extraction of residual green tea to produce a roasted green tea-like extract," Bioscience, Biotechnology, and Biochemistry, vol. 74, pp. 858-860,2010.
[15] T. Anekpankul, M. Goto, M. Sasaki, P. Pavasant, and A. Shotipurk, "Extraction of anti-cancer damnacantheal from roots of Morinda citrifolia by subcritical water," Separation and Purification Technol., vol. 55, pp. 343-349,2007.
[16] J.E. Cacace, and G. Mazza, "Pressurized low polarity water extraction of lignans from whole flaxseed," J. Food Eng., vol. 77, pp. 1087-1095, 2006.
[17] G. Shui, G, and L.P. Leong, "Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals," Food Chem., 97,277-284,2006.
[18] C. Negro, L. Tommasi, A. Miceli, "Phenolic compounds and antioxidant activity from red grape marc extracts," Bioresour. Technol., vol. 87, pp. 41-44,2003.
[19] A. Basile, M. Jimenez-Carmona, and A.A. Clifford, "Extraction of Rosemary by superheated water," J. Agri. Food Chem., vol. 46, pp. 5205-5209,1998.
[20] J.M. Luque-Rodriguez, M. D. Juque de Castro, and P. Perez-Juan, "Dynamic superheated liquid extraction of anthocyanins and other phenolics from red grape skins of wine making residues," Bioresour. Technol., vol. 98, pp. 2705-2713,2007. [21] M.P. Kahkonen, A.I. Hopia, H.J. Vuorela, J.P. Rauha, K. Pihlaja, T.S.
Kujala, and M. Heinonen, “Antioxidant activity of plant extract
containing phenolic compounds,” J. Agri. Food Chem., vol. 47, pp.
3954-3962, 1999.
[22] M.A. Al-Farsi, and C.Y. Lee, “Optimization of phenolics and dietary
fibre extraction from date seeds,” Food Chem., vol. 108, pp. 977–985,
2008.
[23] T. Zhu, H.J. Heo, and K. H. Row, “Optimization of crude
polysaccharides extraction from Hizikia fusiformis using response
surface methodology,” Carbohydrate Polymer, vol. 82, pp. 106-110,
2010.
[24] J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, and Y. Wu, “Optimization
of the extraction of polyphenols from grape seed meal by aqueous
ethanol solution,” Food Agri. Envi., vol. 1, pp. 42–47, 2003.
[25] E. Karacabey, and G. Mazza, “Optimisation of antioxidant activity of
grape cane extracts using response surface methodology,” Food Chem.,
vol. 119, pp. 343–348, 2010.
[26] D.R. Pompeu, E.M. Silva, and H. Rogez, “Optimisation of the solvent
extraction of phenolic antioxidants from fruits of Euterpe oleracea using
response surface methodology,” Bioresour. Technol., vol. 100, pp.
6067–6082, 2009..
[27] P.P. Singh, and M.D.A. Saldana, “Subcritical water extraction of
phenolic compounds from potato peel,” Food Research International,
vol. 44, pp. 2452-2458, 2011.
[28] J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan, and Y. Wu, “Optimization
of the extraction of polyphenols from grape seed meal by aqueous
ethanol solution,” Food Agri. Envi., vol. 1, pp. 42–47, 2003.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:59070", author = "Nuttawan Yoswathana and M. N. Eshtiaghi", title = "Optimization for Subcritical Water Extraction of Phenolic Compounds from Rambutan Peels", abstract = "Rambutan is a tropical fruit which peel possesses antioxidant properties. This work was conducted to optimize extraction conditions of phenolic compounds from rambutan peel. Response surface methodology (RSM) was adopted to optimize subcritical water extraction (SWE) on temperature, extraction time and percent solvent mixture. The results demonstrated that the optimum conditions for SWE were as follows: temperature 160°C, extraction time 20min. and concentration of 50% ethanol. Comparison of the phenolic compounds from the rambutan peels in maceration 6h, soxhlet 4h, and SWE 20min., it indicated that total phenolic content (using Folin-Ciocalteu-s phenol reagent) was 26.42, 70.29, and 172.47mg of tannic acid equivalent (TAE) per g dry rambutan peel, respectively. The comparative study concluded that SWE was a promising technique for phenolic compounds extraction from rambutan peel, due to much more two times of conventional techniques and shorter extraction times.
", keywords = "Subcritical water extraction, Rambutan peel, phenolic compounds, response surface methodology", volume = "7", number = "6", pages = "423-5", }
