Tối ưu hóa điều kiện chiết polyphenol từ bã trái nhàu

Abstract

The residue from processing process of the noni concentrated extract is considered waste. However, these wastes contain numerous bioactive compounds that can be utilised to enhance the value of noni fruit. The aim of this study is to investigate the establishment of optimal conditions for maximizing the extraction of total polyphenol content from the noni fruit residue. The optimization based on a one-factor design method involving key parameters such as extraction temperature, extraction time, sample-to-solvent ratio, and the concentration of the extraction solvent. Under the optimal extraction condition, the antioxidant activity of the obtained extract assessed by evaluating its ability to eliminate DPPH free radicals and its overall reducing power ability (RPA). The research results reveal that the optimal extraction conditions for obtaining the highest total polyphenol content from the noni fruit residue are as follows: Extraction temperature of 80°C, extraction time of 40 minutes, sample-to-solvent ratio of 1/10 (g/ml), and ethanol concentration of 40% (v/v). At the optimal extraction condition, the extract obtacined from the noni fruit residue had a total polyphenol content of 846 mg GAE/100g dry weight. The extract obtained under the optimal extraction conditions exhibited antioxidant activity based on its ability to eliminate DPPH free radicals and its overall reducing power with IC₅₀ values of 303 and 780 µg/ml, respectively. The results obtained from this study indicate the potential use of the noni fruit residue extract as a natural antioxidant resource and its potential application in the development of food products and functional foods.      

Keywords: Noni fruit residue, antioxidant activity, polyphenol, noni fruit, optimization.