naa a22 4500 510726267 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0750-0 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0750-0 Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed [Elektronische Daten] [Eva Dorta, M. Lobo, Mónica González] A microwave-assisted extraction procedure was developed to obtain extracts rich in antioxidants from mango seed. Central composite design ‘25 + star' and response surface methodology were used in order to optimise the extraction factors: the water content in the acetone/water mixture used as extractant, seed weight-to-solvent volume ratio, number of steps, extraction time and pH of water. The results suggest that the extractant composition and the seed weight-to-solvent volume ratio were statistically the most significant factors. The optimum values of the factors that influence the capacity to inhibit lipid peroxidation (evaluated with the β-carotene bleaching test), scavenge 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid-free radicals and obtain extracts with high phenolic compound content (tannins and proanthocyanidins) were three steps; the mixture acetone/water (50:50, v/v) as extractant, a seed weight-to-solvent volume ratio of 1:30 (w/v), an extraction time of 0min in the microwave (the rest of the extraction process includes homogenisation and centrifugation time), and a pH of 8.0. Springer Science+Business Media, LLC, 2011 Mangifera indica L. biowastes nationallicence Microwave-assisted extraction nationallicence Response surface methodology nationallicence Lipid peroxidation inhibition nationallicence Free radicals scavenging nationallicence Phenolic compounds nationallicence Dorta Eva Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut Lobo M. Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut González Mónica Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1067-1081 1935-5130 6:4<1067 2013 6 11947 https://doi.org/10.1007/s11947-011-0750-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0750-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Dorta Eva Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut NATIONALLICENCE 700 1- Lobo M. Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut NATIONALLICENCE 700 1- González Mónica Post-harvest and Food Technology Laboratory, Department of Tropical Fruit Crops, Instituto Canario de Investigaciones Agrarias, Apdo. 60, 38200, La Laguna, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1067-1081 1935-5130 6:4<1067 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer