Optimization of Total Phenolic and Flavonoid Contents of Defatted Pitaya () Seed Extract and Its Antioxidant Properties.

The present study was conducted to optimize extraction process for defatted pitaya seed extract (DPSE) adopting response surface methodology (RSM). A five-level central composite design was used to optimize total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzothizoline-6-sulfonic acid (ABTS) activities. The independent variables included extraction time (30-60 min), extraction temperature (40-80 °C) and ethanol concentration (60%-80%). Results showed that the quadratic polynomial equations for all models were significant at ( < 0.05), with non-significant lack of fit at > 0.05 and R of more than 0.90. The optimized extraction parameters were established as follows: extraction time of 45 min, extraction temperature of 70 °C and ethanol concentration of 80%. Under these conditions, the recovery of TPC, TFC, and antioxidant activity based on FRAP and ABTS were 128.58 ± 1.61 mg gallic acid equivalent (GAE)/g sample, 9.805 ± 0.69 mg quercetin equivalent (QE)/g sample, 1.23 ± 0.03 mM Fe2+/g sample, and 91.62% ± 0.15, respectively. Ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS) analysis identified seven chemical compounds with flavonoids constituting major composition of the DPSE.