Optimization of drying parameters for mango seed kernels using central composite design

Abstract

Background

The combined effect of drying temperature and time was evaluated on residual water content, yield of oil extraction, total phenolic compounds and antioxidant activity of seed kernel from a Cameroonian local variety of mango (Local Ngaoundere). Response surface methodology (RSM) using central composite design (CCD) as tool, was used to develop, validate and optimize statistical models in order to establish the impact of the drying parameters (temperature and time) either alone or in combination.

Results

It was shown that drying temperature individually in its first order (X₁) contributed 30.81, 21.11, 41.28 and 33.24% while drying time individually in its first order (X₂) contributed 39.91, 15.12, 29.92 and 25.87% for residual water content, yield of oil extraction, total phenolic components and antioxidant activity respectively. The increase of drying temperature increased antioxidant activity while the other physicochemical characteristics such as water content, yield of oil extraction and total phenolic components decreased. Concerning drying time, only water content was reduced with an increase of that factor. The synergetic effect of drying temperature and time was effective only for antioxidant activity. A compromise for optimization were then fixed for water content ≤ 10% w/w; oil content ≥ 9% w/w; total polyphenols ≥ 1 mg/g and antioxidant activity ≥ 1000 mg AAE/100 g DM. A simulation for optimization gave, for 60 H and 60°C for drying time and temperature respectively permitted to obtain 4.10% w/w, 9.53% w/w, 1340.28 mg AAE/100 g DM and 1.16 mg/g for water content, oil content, antioxidant activity and total polyphenols respectively.

Conclusions

The physicochemical characteristics studied was globally influenced by the chosen factors (drying time and temperature).

Keywords

Mango seed kernels / Drying / CCD / RSM / Modelling / Optimization

References

[1] Bafode BS. Projet de transformation et de conditionnement des mangues à Boundiali en Côte d'Ivoire, 1988, Montpellier: SIARC (Section des ingénieurs alimentaires/ région chaude).

[2] FAOSTAT (2014) Mangoes gross production value (Cameroon). FAO Statistics Division. http://faostat.fao.org/site/613/DesktopDefault.aspx?#ancor. Accessed 26 June 2014

[3] Ashoush IS, Gadallah MGE. Utilization of mango peels and seed kernels powders as sources of photochemicals in biscuit. World J Dairy & Food Sciences, 2011, 6(1): 35-42.

[4] Dorta E, Gloria ML. Using drying treatments to stabilize mango peel and seed: effect on antioxidant activity. LWT Food Sci Technol, 2012, 45: 261-268.

[5] Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM. Egyptian mango by-product 1: compositional quality of mango seed kernel. Food Chem, 2007, 103: 1134-1140.

[6] Nzikou JM, Kimbonguila A, Matos L, Loumouamou B, Pambou-Tobi NPG, Ndangui CB, Abena AA, Silou TH, Scher J, Desobry S. Extraction and characteristics of seed kernel oil from mango (Mangifera indica). Res J Environmental and Earth Sci, 2010, 2(1): 31-35.

[7] Solis-Fuentes JA, Duran-de-Bazua MC. Mango seed uses: thermal behavior of mango seed almond fat and its mixtures with cocoa butter. Bioresour Technol, 2004, 92: 71-78.

[8] Abdalla AEM, Darwish SM, Ayad EHE, El-Hamahmy RM. Egyptian mango by-product 2: antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chem, 2007, 103: 1141-1152.

[9] Arogba SS. Physical, chemical and functional properties of Nigerian mango (Mangifera indica) kernel and its processed flour. J Sci Food Agric, 1997, 73: 321-328.

[10] Ebiloma UG, Arogba SS, Aminu OR. Some activities of peroxydase from mango (Mangifera indica L. Var. Mapulehu) kernel. Int J Biol Chem, 2011, 5: 200-206.

[11] Fayeye TR, Joseph K. Effects of dietary dehulled, sundried mango seed kernel meal on growth and carcass characteristics of fryer rabbit. J Agriculture, Res Dev, 2004, 3: 129-139.

[12] Joseph JK, Aboladji J. Effect of replacing maize with graded levels of cooked Nigerian mango seed kernels (Mangifera indica) in the performance, carcass yield and meat quality of broiler chickens. Bioressource Technology, 1997, 61: 99-102.

[13] Maisuthisakul P, Harnsilawat T. Characterization and stabilization of the extract from mango seed kernel in a cosmetic emulsion. Kasetsart J Nat Sci, 2011, 45(3): 521-529.

[14] Turkan A, Refik P. Changes in the drying characteristics and water activity values of selected pistachio cultivars during hot air drying. J Food Process Eng, 2007, 30: 607-624.

[15] Kuitche A, Kouam J, Edoun M. Modélisation du profil de température dans un séchoir construit dans l'environnement tropical. J Food Eng, 2006, 76: 605-610.

[16] Larrauri JA, Ruperez P, Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem, 1997, 45(4): 1390-1393.

[17] Podsedek A. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT - Food Sci Technology, 2007, 40: 1-11.

[18] Louvet F, Delplanque L (2005) Les Plans d'Expériences : une approche pragmatique et illustrée. Expérimentique Orléans, France

[19] Giovanni M. Response surface methodology and product optimization. J Food Technol, 1983, 37: 41-45.

[20] Ross T. Indices for performance evaluation of predictive models in food microbiology. J Appl Bacteriol, 1996, 81: 501-508.

[21] Baranyi J, Pin C, Ross T. Validating and comparing predictive models. Int J Food Microbiol, 1999, 48: 159-166.

[22] AFNOR. Recueil des normes françaises des produits dérivés des fruits et légumes, 1982, 1, Paris, France: Association Française de Normalisation.

[23] IUPAC. Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry, 1979, 6, Great Britain: Pergamon Press Ltd..

[24] Makkar HPS, Blummel M, Borowy NK, Becker K. Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J Sci Food and Agriculture, 1993, 61: 161-165.

[25] Oyaizu M. Studies on products of browning reaction prepared from glucosamine. Jpn J Nutr, 1986, 44: 307-314.

[26] Reyes A, Ceron S, Zuniga R, Moyano P. A comparative study of microwave-assisted air drying of potato slices. Biosys Eng, 2007, 98: 310-318.

[27] Pickles CA. Drying kinetics of nickeliferous limonitic laterite ores. Miner Eng, 2003, 16: 1327-1338.

[28] Sharma GP, Prasad S. Effective moisture diffusivity of garlic cloves undergoing microwave-convective drying. J Food Eng, 2004, 65: 609-617.

[29] Celma AR, Cuadros F, Lopez-Rodriguez F. Convective drying characteristics of sludge from treatment plants in tomato processing industries. Food Bioprod Process, 2012, 90: 224-234.

[30] Sharma GP, Verma RC, Pathare PB. Thin-layer infrared radiation drying of onion slices. J Food Eng, 2005, 67: 361-366.

[31] Tallman KA, Roschek B, Porter NA. Factors influencing the autoxidation of fatty acids: effect of olefin geometry of the nonconjugated diene. J Am Chem Soc, 2004, 126: 9240-9247.

[32] Mujumdar AS. Handbook of industrial drying, 3rd edn., 2007, ᅟ: Taylor & Francis, UK.

[33] Frankel EN. Min DB, Smouse TH. Chemistry of autoxidation: mechanism, products and flavor significance. Flavor chemistry of fats and oils, 1985, Champaign, IL: AOCS Press, 1.

[34] Nicoli MC, Anese M, Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Technol, 1999, 10(3): 94-100.

[35] Sanjuán N, Benedito J, Clemente G, Mulet A. The influence of pretreatments on the quality of dehydrated broccoli stems. Food Sci Technol Int, 2000, 8(3): 227-234.

[36] Que F, Mao L, Fang X, Wu T. Comparison of hot air drying and freeze drying in the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch) flours. Int J Food Sci Technol, 2008, 43(7): 1195-1201.

[37] Potter NN, Hotchkiss JH (1998) Food science, 5th edn. Springer. New York

[38] Erbay Z, Icier F. Optimization of hot air drying of olive leaves using response surface methodology. J Food Eng, 2009, 91: 533-541.

[39] Hayat K, Zhang X, Farooq U, Abbas S, Xia S, Jia C, Zhong F, Zhang J. Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace. Food Chem, 2010, 123: 423-429.

[40] Eichner K. Antioxidative effect of Maillard reaction intermediates. Progr Food Nutr, 1981, 5: 441-451.

[41] Anese M, Pittia P, Nicoli MC. Oxygen consuming properties of heated glucose-glycine aqueous solutions. Ital J Food Sci, 1993, 5: 75-79.

[42] Nicoli MC, Anese M, Manzocco L, Lerici CR. Antioxidant properties of coffee brews in relation to the roasting degree. Lebensm-Wiss u-Technol, 1997, 30: 292-297.

[43] Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR. Study on loss and/or formation of antioxidants during processing and storage. Cancer Lett, 1977, 114: 71-74.

[44] Gupta MK. Processing to improve soybean oil quality. Inform, 1993, 4(11): 1267-1272.