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Improving the efficiency of antioxidant extraction from mango peel by using microwave-assisted extraction.

Year: 2013 Volume: 68 Issue: 1

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Improving the efficiency of antioxidant extraction from mango peel by using microwave-assisted extraction.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Dorta, Eva Lobo, M. Gloria González, Mónica
Description	Country affiliation: Spain Author Affiliation: Dorta E ( Instituto Canario de Investigaciones Agrarias, La Laguna, Spain.)
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.
File Format	HTM / HTML
ISSN	09219668
Issue Number	2
Volume Number	68
e-ISSN	15739104
Journal	Plant Foods for Human Nutrition
Language	English
Publisher	Springer
Publisher Date	2013-06-01
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Botany Discipline Nutritional Sciences Antioxidants Isolation & Purification Chemical Fractionation Methods Mangifera Chemistry Plant Extracts Pharmacology Ethanol Free Radical Scavengers Fruit Lipid Peroxidation Drug Effects Microwaves Water Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Chemistry Food Science

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