Optimization of Microwave Extraction of Quince Seed mucilage using Response Surface Methodology

Food gums are additives that play variety of roles such as consistency, gel formation, and stabilizing in food solutions. In this study, the best conditions for extracting Quince seed gum as well as its antioxidant and physicochemical properties were investigated. Extraction of gum was optimized using microwave power (250 -850 W), water to grain ratio (20-60) and time (2-9 min), by the response surface methodology. Gum physicochemical properties including ash, moisture, protein and fat were measured and antioxidant properties were evaluated by DPPH, ABTS, FRAP and β-carotene/linoleic acid bleaching assay. The extraction efficiency was in the range of 8.9% to 15.2%. As the microwave power increases in constant time, gum extraction efficiency increases, but the simultaneous power increases with increasing treatment time, resulted in decreasing gum extraction. Increasing time by keeping the power constant, initially resulted in an increase in extraction and afterward resulted in lower gum extraction. Results of scavenging capacity and antioxidant properties measured using DPPH, FRAP, ABTS and beta –carotene bleaching assay were 53.19 μg/ml, 1.06 μg/ml, 69.61 μg/ml, 2.92 μg/100g respectively, and the amount of total phenol and flavonoids were 74.66 mg GAE/g  and 670.21mg QE/g respectively.