Optimization of ultrasound extraction of functional compound from makiang seed by response surface methodology and antimicrobial activity of optimized extract with its application in orange juice
Thitirat Sirichan, Isaya Kijpatanasilp, Nicha Asadatorn, Kitipong Assatarakul
Abstract
An ultrasound-assisted extraction (UAE) was optimized for the extraction of bioactive compound (total phenolic compound and total flavonoid content) with antioxidant activity (DPPH and FRAP assays) using response surface methodology based on Box-Behnken design (BBD). The effect of extraction temperature (X1: 30–70 °C), extraction time (X2: 25–45 min) and amplitude (X3: 30–50%) were determined. In addition, antimicrobial activity and application of optimized makiang seed extract (MSE) were also evaluated. Results showed that the optimum condition of UAE were X1: 51.82 °C, X2: 31.87 min and X3: 40.51%. It was also found that gallic acid was the major phenolic compound of optimized MSE and its minimum inhibitiory concentration (MIC) and minimum bactericidal concentration (MBC) was between 1.56 - 6.25 and 25–100 mg/mL respectively. The addition of MSE could enhance the stability of orange juice and shelf life extension was also obtained. This research finding suggests the beneficial opportunities for ultrasound-assisted extraction for the production of bioactive compound from makiang seed with antioxidant activity leading to an application in medicinal and functional food industry.