Computational and experimental studies to optimize the extraction of flavonoids from mango powder using response surface methodology

Mango (Mangifera indica L.) is an important tropical fruit that is grown commercially in many countries of the world. Nowadays, fruit powder is a great alternative source of healthy nutrient and exceptional value-added products. An effective extraction condition can play an important role in minimizing the loss of nutrients, which depends on its perfect selection of effective parameter conditions. In this study, the effects of temperature, the concentration of ethanol, extraction time, and material ratio on the flavonoid contents in mango powder have been investigated. The Response Surface Methodology along with Central Composite Design, was used to get the optimum value of Total Flavonoid Content extracted from mango powder. We have observed from the model that the amount of secondary metabolites (flavonoids) has reached its maxima 501.08 mg QE/100 g extracted at 80oC for 4 h. by using 80% ethanol with a material ratio of 1:1. The accuracy of the developed model was validated by conducting the extraction process of flavonoids in the laboratory using the derived optimum conditions. The experimental value of the total flavonoid content is 498.96 ± 3.45 mg QE/100 g (N = 3), which was very close to the predicted score of the model. This indicates that the model is adequate to optimize the extraction of flavonoids from mango powder.