Phenolic compounds constitute an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The traditional maceration method has been used for the extraction of polyphenols from mango seed kernel (Mangifera indica L.). Highlight the effects of different extraction parameters is useful to optimize the process, as well as to predict the extraction yield within the experimental domain with enough precision and confidence. The purpose of this work is to probe the influence of extraction time, extraction temperature and agitation speed on the extraction yield of phenolic compounds, and the total reducing power of the extract. The Surface Methodology (RSM), using the Doehlert design, have been applied. Optimal values of extraction yield and total reducing power was 36.99 mg Gallic acid equivalent/g and 61.08 mg Ascorbic Acid Equivalent/g respectively. The optimal conditions are 60 minutes of extraction time, 68.7°C extraction temperature and 424 rpm for agitation speed. Under optimized conditions the experimental values well agreed with the values predicted by the model equations proposed.
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