Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

Jayati Saha; Anup Biswas; Abhijit Chhetri; Prabir K. Sarkar

doi:10.1016/j.foodchem.2011.04.108

Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

Jayati Saha, Anup Biswas, Abhijit Chhetri, Prabir K. Sarkar

Health Policy and Management

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23 Scopus citations

Abstract

The objective of this work was to optimise different parameters (solvent concentration, time and temperature) for antioxidant extraction from kinema, demonstrated by total phenol content (TPC) and DPPH-scavenging activity (DSA), using response surface methodology. A central composite design was performed to determine the effect of solvent concentration (methanol, 30-100%), temperature (30-60 °C) and time (30-150 min) on the TPC and DSA of the extract. The solvent concentration and temperature had the most significant (p < 0.05) effect. The optimum conditions for the TPC extraction and DSA were 100% methanol, 50 °C and 30 min, in which 140 mg of gallic acid equivalent (GAE) g^-1 lyophilised extract and 52% DSA were predicted, while 135 mg GAE g^-1 lyophilised extract and 56% DSA were experimentally obtained. No significant difference (p < 0.05) was found between the experimental and predicted values of the response variables.

Original language	English (US)
Pages (from-to)	507-513
Number of pages	7
Journal	Food Chemistry
Volume	129
Issue number	2
DOIs	https://doi.org/10.1016/j.foodchem.2011.04.108
State	Published - Nov 15 2011

Bibliographical note

Funding Information:
We thankfully acknowledge the financial support provided by the University of North Bengal for carrying out this work.

Keywords

Antioxidant extraction
Central composite design
DPPH-scavenging activity
Kinema
Total phenol content

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abstract = "The objective of this work was to optimise different parameters (solvent concentration, time and temperature) for antioxidant extraction from kinema, demonstrated by total phenol content (TPC) and DPPH-scavenging activity (DSA), using response surface methodology. A central composite design was performed to determine the effect of solvent concentration (methanol, 30-100%), temperature (30-60 °C) and time (30-150 min) on the TPC and DSA of the extract. The solvent concentration and temperature had the most significant (p < 0.05) effect. The optimum conditions for the TPC extraction and DSA were 100% methanol, 50 °C and 30 min, in which 140 mg of gallic acid equivalent (GAE) g-1 lyophilised extract and 52% DSA were predicted, while 135 mg GAE g-1 lyophilised extract and 56% DSA were experimentally obtained. No significant difference (p < 0.05) was found between the experimental and predicted values of the response variables.",

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AB - The objective of this work was to optimise different parameters (solvent concentration, time and temperature) for antioxidant extraction from kinema, demonstrated by total phenol content (TPC) and DPPH-scavenging activity (DSA), using response surface methodology. A central composite design was performed to determine the effect of solvent concentration (methanol, 30-100%), temperature (30-60 °C) and time (30-150 min) on the TPC and DSA of the extract. The solvent concentration and temperature had the most significant (p < 0.05) effect. The optimum conditions for the TPC extraction and DSA were 100% methanol, 50 °C and 30 min, in which 140 mg of gallic acid equivalent (GAE) g-1 lyophilised extract and 52% DSA were predicted, while 135 mg GAE g-1 lyophilised extract and 56% DSA were experimentally obtained. No significant difference (p < 0.05) was found between the experimental and predicted values of the response variables.

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Response surface optimisation of antioxidant extraction from kinema, a Bacillus-fermented soybean food

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