Optimization of extraction condition for phytic acid from peanut meal by response surface methodology

Abstract

Phytic acid (PA), a molecule with high commercial value, is one of the important component in peanutmeal. However, PA has not yet been isolated from peanut meal and played its role. This paper reportedthe extraction conditions of PA from peanut meal after removed protein. The independent variables werehydrochloric acid (HCl) concentration, solid to liquid ratio, extraction time and extraction temperature.Response surface methodology (RSM) was used to optimize the extraction conditions based on the extractionyield of PA. The results show that the second-order polynomial models derived from responseswell with the experimental (R2 = 0.9783). The optimal extraction condition was obtained with solid toliquid ratio of 1:16 (g:mL), HCl concentration of 0.02 mol/L, extraction time of 105 min, and extractiontemperature of 30 °C. At this condition, PA with higher purity were obtained. the extraction ratio was6.12%, and the content of PA was 182.7 mg/g dry PA extract. The experimental values under optimal conditionwere in good consistent with the predicted values. The PA extracted from peanut meal was verifiedqualitatively by IR spectra. The extraction technology of PA from peanut meal has a strong potential forrealized high-value utilization of peanut meal.