Optimization of Extraction Process for Proanthocyanidins from Fruits of Caryota mitis Lour.

Abstract

Abstract: The extraction of proanthocyanidins from Caryota mitis fruits was optimized by orthogonal array design. The raw material was freeze-dried, comminuted, sieved through an 80-mesh sieve and extracted by solvent extraction technique. The resultant extract was determined by butanol-HCl method for absorbance at 546 nm. The optimum conditions for the extraction of proanthocyanidins were determined as two extraction cycles with 60% ethanol aqueous solution alkalified to pH 9 at a solid/solvent ratio of 1:15 (g/mL) for 2.5 h at 50 ℃. Under these conditions, the extraction rate of proanthocyanidins was 95.18%. In the fifth repeated extraction, the extraction rate of proanthocyanidins was 6.59%. This study demonstrates that Caryota mitis fruits are rich in proanthocyanidins and therefore has great development potential.

Key words: Caryota mitis Lour. fruit, proanthocyanidins, extraction process

CLC Number:

TS 201.1

ZHANG Jing. Optimization of Extraction Process for Proanthocyanidins from Fruits of Caryota mitis Lour. [J]. FOOD SCIENCE, 2012, 33(20): 104-108.

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