Optimum extraction condition and dehydration of lychee seeds extracted
Keywords:
lychee seeds, Extraction, Antioxidant activity, Microwave dryingAbstract
Lychee (Litchi chinesis Sonn.) is the economic fruit of Thailand that can be processed into various products. The research aims to study the influence of the solution and the extraction methods on antioxidant content of lychee seeds to determine the best extract conditions. The lychee seeds were prepared into three types such as whole seeds, pulp seed, and pericarp seed, extracted with water, ethanol, citric acid, and baking soda in combination with the conventional extraction methods (hot plate) at 90°C for 2 hours and microwave-assisted extraction methods at 450W for 15 mins. It was found that the use of 0.1% (w/v) citric acid mixed with 5% (v/v) ethanol with conventional extraction methods was the best condition. It had the highest of the total phenolic content, total flavonoids and antioxidant activity by 2,2-Diphenyl-1-picrylhydrazyl radical scavenging capacity assay (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid (ABTS) method (p<0.05). When lychee seed extracts was dried by freeze-drying (FD) and microwave-assisted drying (MW), it was found that the MW of lychee seed extract maintains the antioxidants activity content like the FD method. Therefore, this research data can be apply for appropriated extraction and drying methods to maintain the amount of antioxidant contents to be used for healthy food products and to value-added for lychee seeds.
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