| dc.description.abstract | In this study, enzyme-assisted extraction was performed to extract total catechin
from the cashew nut testa. Response surface methodology, using Box-Behnken
design was employed to optimize and investigate the effect of four independent
variables: sample/solvent ratio (1/20 – 1/40 g/mL), enzyme concentration (1 – 3 %
mL/g), extraction time (30 – 90 min) and extraction temperature (40 – 60oC) on the
catechin content. The experimental data were fitted to a second order polynomial
equation using multiple regression analysis with high coefficient of determination
value (R2 = 0.9457). The model F-value of 14.92 with low p-value (p < 0.0001)
indicated that the model was highly significant and could be employed to optimize
the extraction process. Optimal extraction conditions for the total catechin content
were determined as follows: sample/solvent ratio of 1/35.84 (g/mL), enzyme
concentration of 2.45 (% mL/g), extraction time of 89.41 (min) and extraction
temperature of 58.75 (oC). Under these conditions, the highest total catechin content
was predicted to be 11.5 (mg CE/g dry basis), which was in good agreement with the
experimental value of 11.1±0.45 (mg CE/g dry basis). | en_US |
