Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation

Mango seed kernel (MSK) extract contains phytochemicals, bioactives, and fatty acids that are of interest to food nutritional scientists. The subcritical water extraction process (SCWE) can be effective in extracting valuable bioactives from MSK. In this study, SCWE was investigated optimized for the MSK using Box–Behnken experimental design. yield examined as a function various variables, namely, solvent-to-feed (L/S) ratio, temperature (T), time (t). Analysis variance (ANOVA) results showed most significant variable impacted yield. A maximum 52.3% obtained at conditions L/S ratio = 20.7, T 116.5 °C, t 45 min. Antioxidant assessment higher total phenolic content (19.2 mg GAE/g), DPPH ABTS radical scavenging activity (>91%), than extracts by conventional hot ultra-sound assisted extraction. Furthermore, an natural preservative its inclusion (20% v/v) improved oxidative stability cow ghee with par performance synthetic butylated hydroxyanisole antioxidant (0.02% w/v). Thus, study demonstrated green method production could applied preservation products.