Effect of extraction time on total phenolic and soluble solid contents from ripened and pickled mango seed kernel.
Maisuthisakul P., Harnsilawat T.
Author Affiliation: School of Science and Technology, University of the Thai Chamber of Commerce, Dindaeng, Bangkok 10400, Thailand.
: P82
Abstract : This study was aimed to study the effect of extraction time on phenolic compounds from ripened and pickled mango seed kernel of Chok-Anan cultivar (from 2 to 8 h). The total soluble solid and quality of extracts (phenolics concentration, pH and color (L* a*, b*, C and Ho)) were also determined. Extraction was a slow process, with a higher total phenolic content during the first period of extraction and with apparent degradation of constituents beyond 4 h. During longer extraction time, total soluble solid of pickled kernel extraction increased, whereas total soluble solid of ripened mango remained constant. pH of extracting supernatant decreased and intense light green color was obtained. The high correlation between total phenolic concentration and total soluble solid (r=0.970) as well as chroma values (r=0.810) was found in pickled mango kernel. However, there is no correlation between each parameter from ripened kernel, suggesting that total phenolic content remained the appropriate variable to monitor the extraction time effect.