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Improving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction

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Abstract

The purpose of this study was to analyze the extraction efficiency of antioxidants from mango peel by comparing two techniques: microwave-assisted (MAE) and traditional solvent (TE) extraction. The number of extraction steps, water content in the extractant, peel weight-to-solvent volume ratio in extractions and extraction time all had an influence on obtaining extracts with high antioxidant capacity, but the extraction technique and the water content in the extractant were the factors with the greatest effect. Using three steps, a water content of 50 % in the ethanol:water extractant, an extraction time of 60 min and a weight-to-volume ratio of 1:10 or 1:50 (w/v) led to the highest antioxidant activity and phytochemicals content in extracts. The extraction time needed to extract phytochemicals from mango peel was similar when MAE and TE were used. However, the antioxidant capacity and phytochemical content were around 1.5–6.0 times higher in the extracts obtained by MAE.

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Abbreviations

AAC:

Antioxidant activity coefficient

\( \mathrm{ABT}{{\mathrm{S}}^{{\bullet +}}} \) :

2,2′-Azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid radical

ANOVA:

Analysis of variance

CCD:

Central composite design

CF:

Contribution factor

\( \mathrm{DPP}{{\mathrm{H}}^{\bullet }} \) :

2,2-Diphenyl-1-picrylhydrazyl radical

DW:

Dry matter basis

EV:

Experimental values

LEs:

Leucoanthocyanidin equivalents

MAE:

Microwave-assisted extraction

MW:

Microwave

PV:

Predicted values

p :

Probability

PVPP:

Polyvinylpolypyrrolidone

SEE:

Standard error of the estimates

TBARS:

Thiobarbituric acid reactive substances

TAEs:

Tannic acid equivalents

TE:

Traditional solvent extraction

TEAC:

Trolox equivalent antioxidant capacity

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Acknowledgments

The Spanish INIA awarded Eva Dorta a PhD INIA grant. Mónica González would like to thank the Spanish National Research Council (CSIC) for a contract in the JAEdoc program, financed with the involvement of the European Social Fund (ESF). This research was supported through the RTA2006-00187 project, also financed by the INIA.

Conflict of Interest

The authors declare that they have no conflict of interest.

Author information

Authors and Affiliations

  1. Instituto Canario de Investigaciones Agrarias, Apdo. 60, La Laguna, 38200, Spain

    Eva Dorta & M. Gloria Lobo

  2. Instituto de Química Orgánica General (IQOG-CSIC), Juan de la Cierva 3, Madrid, 28006, Spain

    Mónica González

Authors
  1. Eva Dorta
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  2. M. Gloria Lobo
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  3. Mónica González
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Corresponding author

Correspondence to Mónica González.

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Dorta, E., Lobo, M.G. & González, M. Improving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction. Plant Foods Hum Nutr 68, 190–199 (2013). https://doi.org/10.1007/s11130-013-0350-4

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