RT Journal Article
T1 Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products
A1 Razola-Díaz, María del Carmen
A1 Guerra-Hernández, Eduardo Jesús
A1 Rodríguez-Pérez, Celia
A1 Gómez-Caravaca, Ana María
A1 García-Villanova, Belén
A1 Verardo, Vito
K1 Box–Behnken design
K1 Phenolic compounds
K1 Antioxidant activity
K1 Orange peel
K1 Sonotrode ultrasound-assisted extraction
K1 HPLC-MS
K1 Citrus sinensis
K1 Compuestos fenólicos
K1 Antioxidantes
K1 Citrus
K1 Ultrasonografía
AB Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box-Behnken design of 27 experiments was carried out with four independent factors-ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.
PB MDPI
YR 2021
FD 2021-05-18
LK http://hdl.handle.net/10668/4421
UL http://hdl.handle.net/10668/4421
LA en
NO Razola-Díaz MDC, Guerra-Hernández EJ, Rodríguez-Pérez C, Gómez-Caravaca AM, García-Villanova B, Verardo V. Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods. 2021 May 18;10(5):1120
DS RISalud
RD Apr 10, 2025