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Related Concept Videos

Response Surface Methodology01:16

Response Surface Methodology

236
Response Surface Methodology (RSM) is a collection of statistical and mathematical techniques used to develop, improve, and optimize processes. It is particularly valuable when many input variables or factors potentially influence a response variable.
The process of RSM involves several key steps:
236

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Processing of Noni Liquor based on response surface methodology.

Shusen Gong1, Fei Yang1, Qingfen Wang1

  • 1Yunnan Province Engineering Research Center for Functional Flower Resources and Industrialization, Southwest Landscape Architecture Engineering Research Center of State Forestry and Grassland Administration, Southwest Forestry University, Southwest Forestry University, Kunming, Yunnan, China.

Peerj
|August 22, 2022
PubMed
Summary

This study optimized alcohol extraction of noni fruit (Morinda citrifolia L.) to maximize beneficial compounds like polysaccharides, polyphenols, and flavonoids. Results provide a guide for producing high-quality noni-infused liquors.

Keywords:
Ethanol extractionFlavonoidsNoniPolyphenoisPolysaccharides

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Area of Science:

  • Food Science and Technology
  • Natural Product Chemistry
  • Phytochemistry

Background:

  • Noni (Morinda citrifolia L.) is recognized for its health benefits due to rich polysaccharide, polyphenol, and flavonoid content.
  • Traditional use involves soaking noni in liquor, but optimal extraction conditions for these active compounds are not well-defined.

Purpose of the Study:

  • To optimize alcohol extraction conditions for maximizing polysaccharides, polyphenols, and flavonoids from noni fruit.
  • To establish a technical reference for producing high-quality noni-infused alcoholic beverages.

Main Methods:

  • Response surface methodology was employed to optimize extraction parameters.
  • Key variables investigated included temperature, time, liquid-solid ratio, and ethanol concentration.

Main Results:

  • Optimal conditions for polysaccharide extraction: 60 °C, 3.5 h, 52 mL/g, 25% ethanol (16.35% yield).
  • Optimal conditions for polyphenol extraction: 75 °C, 1.5 h, 90 mL/g, 50% ethanol (10.37% yield).
  • Optimal conditions for flavonoid extraction: 75 °C, 1 h, 70 mL/g, 100% ethanol (1.35% yield).

Conclusions:

  • Alcohol extraction effectively yields polysaccharides, polyphenols, and flavonoids from noni fruit.
  • Optimized extraction parameters provide a basis for novel, high-quality noni-infused liquors and spirits.
  • Blending extracts under optimal conditions can achieve desired alcohol content and compound profiles.