Vol. 12, Issue 12 (2023)

Author(s):
Dr. Deepika Goswami, Manju Bala and Mridula D

Abstract:
Black gram (Vigna mungo) husk, a by-product of pulse milling industry, contains bioactive compounds such as carotenoids, phenolic compounds etc. In the present study, extraction of carotenoids from black gram husk was optimized using a three process variable, three level Box–Behnken design of RSM with solvent to solid ratio (10-30 mL/g), extraction temperature (20 to 50 °C) and extraction time (2 to 8 h). The total carotenoids content of the husk extracts ranged between 2939.58 – 3941.68 μg/100g. The model showed a satisfactory coefficient of R² (0.991). Solvent to solid ratio, extraction temperature and the interaction of extraction temperature and time significantly (p≤0.05) affected the total carotenoids content. The optimum extraction conditions obtained was - 27.28 mL/g solvent to solid ratio, 30 °C extraction temperature and 6 h time. The predicted total carotenoids content was 3964 μg/100g and the result was validated. This study showed valorisation potential of black gram husk for extraction of carotenoids under optimized conditions using RSM.