Optimization of Extraction of D-pinitol and Phenolics from Cultivated and Wild Types of Carob Pods Using Response Surface Methodology

Turhan I.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.7, no.6, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 7 Issue: 6
  • Publication Date: 2011
  • Doi Number: 10.2202/1556-3758.2300
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: D-pinitol, phenolics, RSM, cultivated carob pod, wild carob pod, CERATONIA-SILIQUA L., POLYPHENOLS, IDENTIFICATION, ETHANOL, LIQUID, TURKEY, SYRUP, JUICE
  • Akdeniz University Affiliated: Yes

Abstract

The carob pod, an important fruit of the food industry in the production of concentrated syrup, is rich in potentially health-promoting phenolic compounds and sugars. Moreover, one of the important bioactive components of carob is D-pinitol, and it has some beneficial effects on human metabolism. The optimum conditions for extraction of D-pinitol and total phenolic compounds (TPC) from cultivated and wild types of carob pods were determined using response surface methodology (RSM). The Box-Behnken Design (BBD) was used to investigate the effects of three independent variables; extraction temperature (degrees C), dilution rate (w/v), and extraction time (h) on the response, D-pinitol and the total phenolic compounds. The optimum extraction conditions obtained using the response optimizer were an extraction temperature of 80 degrees C, a dilution rate of 1:4, and an extraction time of 2h. Under the mentioned above conditions, the maximum D-pinitol and TPC concentrations were 9.67 g/L and 5916.55 mg/L in wild carob pod extract, respectively.