Modeling and optimization of microwave-assisted extraction of total phenolics content from mango (Mangifera indica)...

Mango (Mangifera indica) is a fruit highly consumed for its flavor and nutrient content. The mango peel is rich in compounds with biological functionality, such as antioxidant activity among others. The influence of microwave-assisted extraction variables on total phenol compounds (TPC) and antioxidant activity (TEAC) of natural extracts obtained from mango peel var. Tommy and Sugar were studied using a response surface methodology (RSM) and Artificial Neural Networks (ANN). TPC of mango peel extract var. Tommy was significantly influenced by time extraction ($$), solvent/plant ratio ($$) and concentration of ethanol ($$) and while mango peel extract var. Sugar was influenced by $$. TEAC by ABTS was significantly influenced by $$. Maximum of TPC (121.3 mg GAE / g of extract) and TEAC (1185.9 μmol Trolox/g extract) for mango peel extract var. Tommy were obtained at $$, $$and $$, and for mango peel extract var. Sugar, the maximum content of TPC (224.86 mg GAE/g extract) and TEAC (2117.7 μmol Trolox/g extract) were obtained at $$, $$ and $$. The ANN model presented a higher predictive capacity than the RSM $$$$ These extracts can be used for the development of new products.