Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology

This study investigates the ultrasound-assisted extraction of flavonoids from Malaysian cocoa shell extracts, and optimization using response surface methodology. There are three variables involved in this study, namely: ethanol concentration (70⁻90 v/v %), temperature (45⁻65 °C), and ultrasound irr...

Full description

Saved in:
Bibliographic Details
Main Authors: Md Yusof, Arief Huzaimi, Abd Gani, Siti Salwa, Zaidan, Uswatun Hasanah, Halmi, Mohd Izuan Effendi, Zainudin, Badrul Hisyam
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81560/1/Optimization%20of%20an%20ultrasound-assisted%20extraction%20condition%20for%20flavonoid%20compounds%20from%20cocoa%20shells%20%28Theobroma%20cacao%29%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/81560/
https://pubmed.ncbi.nlm.nih.gov/30781448/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Putra Malaysia
Language: English
id my.upm.eprints.81560
record_format eprints
spelling my.upm.eprints.815602020-10-29T19:40:28Z http://psasir.upm.edu.my/id/eprint/81560/ Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology Md Yusof, Arief Huzaimi Abd Gani, Siti Salwa Zaidan, Uswatun Hasanah Halmi, Mohd Izuan Effendi Zainudin, Badrul Hisyam This study investigates the ultrasound-assisted extraction of flavonoids from Malaysian cocoa shell extracts, and optimization using response surface methodology. There are three variables involved in this study, namely: ethanol concentration (70⁻90 v/v %), temperature (45⁻65 °C), and ultrasound irradiation time (30⁻60 min). All of the data were collected and analyzed for variance (ANOVA). The coefficient of determination (R²) and the model was significant in interaction between all variables (98% and p < 0.0001, respectively). In addition, the lack of fit test for the model was not of significance, with p > 0.0684. The ethanol concentration, temperature, and ultrasound irradiation time that yielded the maximum value of the total flavonoid content (TFC; 7.47 mg RE/g dried weight (DW)) was 80%, 55 °C, and 45 min, respectively. The optimum value from the validation of the experimental TFC was 7.23 ± 0.15 mg of rutin, equivalent per gram of extract with ethanol concentration, temperature, and ultrasound irradiation time values of 74.20%, 49.99 °C, and 42.82 min, respectively. While the modelled equation fits the data, the T-test is not significant, suggesting that the experimental values agree with those predicted by the response surface methodology models. Multidisciplinary Digital Publishing Institute 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81560/1/Optimization%20of%20an%20ultrasound-assisted%20extraction%20condition%20for%20flavonoid%20compounds%20from%20cocoa%20shells%20%28Theobroma%20cacao%29%20using%20response%20surface%20methodology.pdf Md Yusof, Arief Huzaimi and Abd Gani, Siti Salwa and Zaidan, Uswatun Hasanah and Halmi, Mohd Izuan Effendi and Zainudin, Badrul Hisyam (2019) Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology. Molecules, 24 (4). pp. 1-16. ISSN 1420-3049 https://pubmed.ncbi.nlm.nih.gov/30781448/ 10.3390/molecules24040711
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study investigates the ultrasound-assisted extraction of flavonoids from Malaysian cocoa shell extracts, and optimization using response surface methodology. There are three variables involved in this study, namely: ethanol concentration (70⁻90 v/v %), temperature (45⁻65 °C), and ultrasound irradiation time (30⁻60 min). All of the data were collected and analyzed for variance (ANOVA). The coefficient of determination (R²) and the model was significant in interaction between all variables (98% and p < 0.0001, respectively). In addition, the lack of fit test for the model was not of significance, with p > 0.0684. The ethanol concentration, temperature, and ultrasound irradiation time that yielded the maximum value of the total flavonoid content (TFC; 7.47 mg RE/g dried weight (DW)) was 80%, 55 °C, and 45 min, respectively. The optimum value from the validation of the experimental TFC was 7.23 ± 0.15 mg of rutin, equivalent per gram of extract with ethanol concentration, temperature, and ultrasound irradiation time values of 74.20%, 49.99 °C, and 42.82 min, respectively. While the modelled equation fits the data, the T-test is not significant, suggesting that the experimental values agree with those predicted by the response surface methodology models.
format Article
author Md Yusof, Arief Huzaimi
Abd Gani, Siti Salwa
Zaidan, Uswatun Hasanah
Halmi, Mohd Izuan Effendi
Zainudin, Badrul Hisyam
spellingShingle Md Yusof, Arief Huzaimi
Abd Gani, Siti Salwa
Zaidan, Uswatun Hasanah
Halmi, Mohd Izuan Effendi
Zainudin, Badrul Hisyam
Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
author_facet Md Yusof, Arief Huzaimi
Abd Gani, Siti Salwa
Zaidan, Uswatun Hasanah
Halmi, Mohd Izuan Effendi
Zainudin, Badrul Hisyam
author_sort Md Yusof, Arief Huzaimi
title Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
title_short Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
title_full Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
title_fullStr Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
title_full_unstemmed Optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (Theobroma cacao) using response surface methodology
title_sort optimization of an ultrasound-assisted extraction condition for flavonoid compounds from cocoa shells (theobroma cacao) using response surface methodology
publisher Multidisciplinary Digital Publishing Institute
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/81560/1/Optimization%20of%20an%20ultrasound-assisted%20extraction%20condition%20for%20flavonoid%20compounds%20from%20cocoa%20shells%20%28Theobroma%20cacao%29%20using%20response%20surface%20methodology.pdf
http://psasir.upm.edu.my/id/eprint/81560/
https://pubmed.ncbi.nlm.nih.gov/30781448/
_version_ 1682298731246911488