Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (<i>Mangifera indica</i> L.) Kernel

ZHU Furong; WANG Shuangxiu; MAO Deyuan; WEI Ao; LIU Weiqing

doi:10.13386/j.issn1002-0306.2023020273

Volume 45 Issue 2

Jan. 2024

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Science and Technology of Food Industry > 2024 > 45(2): 161-167. > DOI: 10.13386/j.issn1002-0306.2023020273

ZHU Furong, WANG Shuangxiu, MAO Deyuan, et al. Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (Mangifera indica L.) Kernel[J]. Science and Technology of Food Industry, 2024, 45(2): 161−167. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023020273.

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Optimization of Ultrasound Assisted Extraction of Mangiferin in Mango (Mangifera indica L.) Kernel

College of Food and Quality Engineering, Nanning University, Nanning 541699, China

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Received Date: February 26, 2023
Available Online: November 19, 2023

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Abstract

Abstract

This study aimed to explore the process of ultrasound-assisted extraction of mangiferin from mango kernels. Through single factor experiments and Box-Behnken response surface design, investigated the effects of five factors: Material liquid ratio, ethanol concentration, ultrasound temperature, ultrasound time, and ultrasound power on the extraction rate of mangiferin. The results showed that the optimal extraction parameters were as follows: Ethanol concentration of 75%, liquid-to-solid ratio of 1:50 g/mL, ultrasonic temperature of 45 ℃, ultrasonic time of 40 min, and ultrasonic power of 288 W. Under this optimal process condition, the yield of mangiferin was 4.78%, with a predicted value of 4.75%. This study can provide a theoretical reference for the extraction of mangiferin from mango kernels.
- ultrasound assisted,
- mango kernel,
- mangiferin,
- optimization of extraction technology

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