Solvent extraction of phenolic compounds from mangiera indica L. seed kernels

• Main Authors: Sanchez, Philip John D., Yap, Riva Joy H.
• Format: text
• Language: English
• Published: Animo Repository 2015
• Subjects: Phenols; Mango > Testing; Mango industry > By-products; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/14929
• Institution: De La Salle University

Mango (mangifera indica L.), which belongs to the family of anacardiaceae, is considered as one of the most valuable tropical fruits in the world not only for its uses in the food industry but also for its potential as a source of antioxidants.During the processing of mango, by-products such as peel and kernel are generated and they are currently not being used in any commercial purposes. One part of the mango that has been of interest is the mango seed kernel. Several studies have shown that the mango seed kernels contain various phenolic compounds that are potential sources of natural antioxidants. Phenolics are compounds that have a number of pharmacological properties which make them act on biological systems. The three most useful phenolic acids found in mango seed kernels are vanillin, ferulic acid and gallic acid.The main purpose of this study is to extract the highest amount of total phenolic content from solvent extraction. This study also shows the effects of temperature, solid-solvent ratio and solvent concentration on the yield. In order to quantify the amount of total phenolics, folin-ciocalteu assay was used and the highest yield of total phenolics was found to be at 253.967 mg GAE/g mango seed kernel (MSK) under an extraction time of 3 hours, extraction temperature of 70°C, solid to solvent ratio of 1:35 and solvent concentration of 80% ethanol. For the identification of gallic acid, ferulic acid and vanillin, high performance liquid chromatography (HPLC) analysis was utilized. The results showed that the extract has the highest yield for ferulic acid at 241.0835 mg/g MSK. Next to ferulic acid is the vanillin which is at 119.98 mg/g MSK. The gallic acid was small in comparison with the other two and is almost undetectable.Results also showed that the solid-to-solvent ratio had the most significant effect on yield. Yield increased as the solid-to-solvent ratio is increased. The increase in solvent concentration resulted in an increase in yield but only up to 80% ethanol concentration, increasing the concentration further showed a negative effect on the yield. On the other hand, extraction temperature had minimal to no effect in the yield.