Valorisation of baobab (Adansonia digitata) seeds by ultrasound assisted extraction of polyphenolics. Optimisation and comparison with conventional methods

Balarabe B Ismail; Mingming Guo; Yunfeng Pu; Wenjun Wang; Xingqian Ye; Donghong Liu

doi:10.1016/j.ultsonch.2018.11.023

Valorisation of baobab (Adansonia digitata) seeds by ultrasound assisted extraction of polyphenolics. Optimisation and comparison with conventional methods

Ultrason Sonochem. 2019 Apr:52:257-267. doi: 10.1016/j.ultsonch.2018.11.023. Epub 2018 Nov 26.

Authors

Balarabe B Ismail¹, Mingming Guo², Yunfeng Pu², Wenjun Wang³, Xingqian Ye⁴, Donghong Liu⁵

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Food Science & Technology, Faculty of Agriculture, Bayero University, Kano, PMB 3011 Kano, Nigeria.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331-6602, USA.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
⁵ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. Electronic address: [email protected].

PMID: 30514599
DOI: 10.1016/j.ultsonch.2018.11.023

Abstract

In this study, ultrasound-assisted extraction (UAE) of phenolic compounds in baobab (Adansonia digitata) seeds was optimised using RSM. Based on the single factor experiment results, the effect of four parameters, extraction time (10-20 min), temperature (40-60 °C), % amplitude (30-50) and solvent to solid ratio (20-30, mL/g) on Total Flavonoids Content (TFC) were investigated and optimised using a central composite design (CCD). The predicted optimal conditions with the highest desirably (0.874) were: 20 min, 30% amplitude, 60 °C temperature and 30 mL/g solvent to solid ratio. Under these conditions, the experimental TFC value (1633.84 ± 10.75 mg RE/100 g DW) was highly correlated with the predicted value (1631.77 mg RE/100 g DW). Moreover, a comparative study confirmed that the recovery of TFC, TPC and antioxidant activity (DPPH and FRAP) was significantly higher in UAE than maceration and Heat Assisted Extraction (HAE) extraction methods in addition to a shorter extraction time. HPLC analysis of the UAE optimised sample extract revealed the presence of 10 phenolic compounds with the highest concentration of D-(+) catechin (87.18 ± 14.57 µg/g). This study is the first attempt to optimise UAE parameters for the extraction of phenolic compounds in baobab seeds.

Keywords: Antioxidant activity; Baobab seeds; Extraction optimisation; Phenolic compounds.

Publication types

Comparative Study

MeSH terms

Adansonia / chemistry*
Antioxidants / chemistry
Antioxidants / isolation & purification
Chemical Fractionation / methods*
Hot Temperature
Phenols / chemistry
Phenols / isolation & purification*
Seeds / chemistry*
Solvents / chemistry
Temperature
Time Factors
Ultrasonic Waves*

Substances

Antioxidants
Phenols
Solvents