Evaluation of microwave power, irradiation time, and ethanol concentration on phenolic extraction from ripe mango (Mangifera indica L.) peels using Box-Behnken design

This study investigates the influence of key parameters on the extraction of phenolic compounds (PC) from ripe mango (Mangifera indica L. var. Carabao) peels using Microwave-Assisted Extraction (MAE) combined with Response Surface Methodology (RSM) and a Box-Behnken Design (BBD). The parameters evaluated include ethanol concentration (50 %, 65 %, 80 %), microwave power (450 W, 630 W, 810 W), and irradiation time (30 s, 105 s, 180 s). Total phenolic content (TPC) was quantified using the Folin-Ciocalteu method, revealing that the extraction conditions—810 W microwave power, 105 s irradiation time, and 80 % ethanol—yielded the highest TPC of 235.245 mg GAE/g dry weight (DW) solely for the BBD runs. Conversely, the lowest TPC (53.095 mg GAE/g DW) was obtained with 50 % ethanol, 30 s irradiation time, and 450 W microwave power. The results suggest that higher microwave power facilitates cell wall disruption and enhances extraction efficiency, while prolonged exposure to heat can degrade phenolic compounds. Statistical analysis confirmed that all individual parameters significantly (p < 0.05) affected TPC. However, the interaction between ethanol concentration and irradiation time was not statistically significant (p > 0.05).