Optimization of extraction process for bioactive compounds from Litsea cubeba fruits

Chih-Lun Cheng; Gui-Bing Hong

Korean Journal of Chemical Engineering, Vol.35, No.1, 187-194, January, 2018

DOI10.1007/s11814-017-0251-6 Export Citation

Optimization of extraction process for bioactive compounds from Litsea cubeba fruits

Chih-Lun Cheng, and Gui-Bing Hong^†

Department of Chemical Engineering and Biotechnology, National Taipei University of Technology, Taipei, Taiwan

E-mail:

Response surface methodology (RSM) was applied to evaluate the extraction of active compounds from Litsea cubeba fruits. A central composite design (CCD) with five levels and three process parameters (extraction temperature, extraction time and ethanol concentration) was used to investigate the influence of the extraction temperature, extraction time and ethanol concentration on the multiple response variables (TPC, DPPH and ABTS assays). The results of the ANOVA analysis show that the quadratic term of the ethanol concentration was significant for all the response variables. The quadratic model was highly significant (P<0.05) for all the response variables. After optimizing for multi-response, the optimal conditions were determined as an extraction temperature of 42.3 °C, extraction time of 126.4min and ethanol concentration of 51%. Moreover, the extract of Litsea cubeba fruit attested possessing tyrosinase inhibitory activity, with an IC50 value of 5,720 μg mL -1. The second-order kinetic model represented the kinetic data very well. In addition, the obtained values of the effective diffusivities were in the range of 2.28 - 5.83×10 -11m2s -1.

Keywords:Antioxidant;Extraction;Kinetic;Litsea cubeba;Response Surface Methodology

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[Referenced By]

[1] Chang YT, Chu FH, Tree Genet. Genom., 7, 835 (2011)

[2] Chen CJ, Tseng YH, Chu FH, Wen TY, Cheng WW, Chen YT, Tsao NW, Wang SY, J. Wood Sci., 58, 538 (2012)

[3] Liu TT, Yang TS, Int. J. Food Microbiol., 156, 68 (2012)

[4] Wang Y, Jiang ZT, Li R, Eur. Food Res. Technol., 228, 865 (2009)

[5] Gogoi P, Baruah P, Nath SC, J. Essent. Oil Res., 9, 213 (1997)

[6] Li Y, Kong W, Li M, Liu H, Zhao X, Yang S, Yang M, Ind. Crop. Prod., 80, 186 (2016)

[7] Turner B, Int. Pest Control, 41, 185 (1999)

[8] Seo SM, Kim J, Lee SG, Shin CH, Shin SC, Park IK, J. Agric. Food Chem., 57, 6596 (2009)

[9] Luo M, Jiang LK, Zou GL, J. Food Prot., 68, 581 (2005)

[10] Ho CL, Jie PO, Liu YC, Hung CP, Tsai MC, Liao PC, Wang EI, Chen YL, Su YC, Nat. Prod. Commum., 5, 617 (2010)

[11] Hwang JK, Choi EM, Lee JH, Fitoterapia, 76, 684 (2005)

[12] Huang XW, Feng YC, Huang Y, Li HL, J. Essent. Oil Res., 25, 112 (2013)

[13] Wang Y, Jiang ZT, Li R, J. Essent. Oil Bear Plants, 15, 134 (2012)

[14] Saini RK, Keum YS, Food Res. Int., 82, 59 (2016)

[15] Latoui M, Aliakbarian B, Casazza AA, Seffen M, Converti A, Perego P, Food Bioprod. Process., 90, 748 (2012)

[16] Meneses NGT, Martins S, Teixeira JA, Mussatto SI, Sep. Purif. Technol., 108, 152 (2013)

[17] Sood A, Gupta M, Food Biosci., 12, 100 (2015)

[18] Chen HW, Hong GB, Chen ZJ, Asia-Pac. J. Chem. Eng., 12, 33 (2017)

[19] Correia DS, Goncalves CV, da Cunha SS, Ferraresi VA, J. Mater. Process. Technol., 160, 70 (2005)

[20] Singleton VL, Rossi JA, Am. J. Enol. Viticult., 16, 144 (1965)

[21] Shimada K, Fujikawa K, Yahara K, Nakamura T, J. Agr. Food Chem., 40, 945 (1992)

[22] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C, Free Radical Bio. Med., 26, 1231 (1999)

[23] Kubo I, Kinst-Hori I, J. Agric. Food. Chem., 46, 5338 (1998)

[24] Izadiyan P, Hemmateenejad B, Food. Chem., 190, 864 (2016)

[25] Saxena DK, Sharma SK, Sambi SS, Grasas. Aceites., 62, 198 (2011)

[26] Sayyar S, Abidin ZZ, Yunus R, Muhammad A, Am. J. Appl. Sci., 6, 1390 (2009)

[27] Krishnan KR, Sivarajan M, Babuskin S, Archana G, Babu PAS, Sukumar M, J. Food Eng., 117(3), 326 (2013)

[28] Schwartzberg HG, J. Food Sci., 40, 211 (1975)

[29] Balasubramani P, Viswanathan R, Vairamani M, Biosyst. Eng., 114, 205 (2013)

[30] Ferdosh S, Sarker MZI, Rahman NNNA, Akand MJH, Ghafoor K, Awang MB, Kadir MOA, Korean J. Chem. Eng., 30(7), 1466 (2013)

[31] Swamy GJ, Sangamithra A, Chandrasekar V, Dyes Pigment., 111, 64 (2014)

[32] Ilbay Z, Sahin S, Buyukkabasakal K, Korean J. Chem. Eng., 31(9), 1661 (2014)

[33] Ilaiyaraja N, Likhith KR, Sharath Babu GR, Khanum F, Food Chem., 173, 348 (2015)

[34] Hemwimon S, Pavasant P, Shotipruk A, Sep. Purif. Technol., 54(1), 44 (2007)

[35] Herrero M, Martin-Alvarez PJ, Senorans FJ, Cifuentes A, Ibanez E, Food. Chem., 93, 417 (2005)

[36] Shi J, Yu J, Pohorly J, Young C, Bryan M, Wu Y, J. Food Agr. Environ., 1, 42 (2003)

[37] Malhotra S, Shukla R, Kulshrestha S, Siddiqui A, J. Chem. Biol. Phys. Sci., 6, 574 (2016)

[38] Sotto AD, Durazzi F, Sarpietro MG, Mazzanti G, Food Chem. Toxicol., 160, 141 (2013)

[39] Wang HF, Yih KH, Huang KF, J. Food Drug Anal., 18, 24 (2010)

[40] Goula AM, J. Food Eng., 117(4), 492 (2013)

[41] Amendola D, De Faveri DM, Spigno G, J. Food Eng., 97(3), 384 (2010)

[42] Katsampa P, Valsamedou E, Grigorakis S, Makris DP, Ind. Crop. Prod., 77, 535 (2015)