Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace

In the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their in...

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Authors: Egüés Artola, Itziar, Hernández Ramos, Fabio, Rivilla de la Cruz, Iván, Labidi Bouchrika, Jalel
Format: article
Publication Date:2021
Country:España
Institution:Universidad del País Vasco
Repository:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/52477
Online Access:http://hdl.handle.net/10810/52477
Access Level:Open access
Keyword:ultrasound
optimization
apple pomace
antioxidant capacity
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spelling Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple PomaceEgüés Artola, ItziarHernández Ramos, FabioRivilla de la Cruz, IvánLabidi Bouchrika, Jalelultrasoundoptimizationapple pomaceantioxidant capacityIn the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their influence on extraction yield and characteristics of the extracted samples (total phenolic compounds, flavonoid content and antioxidant capacity) are presented. The elaborated experimental design and the analysis of Pareto and response surface diagrams allowed us to determine the optimal extraction conditions. The conditions that allow the maximum extraction of phenolic compounds were found at 20 min, 90 °C and 50% ultrasound amplitude. Nevertheless, at these conditions, the antioxidant capacity measured by DPPH decreased in the extracted samples.This research was funded by Diputación Foral de Gipuzcoa, Departamento de Promoción económica, Turismo y Medio Rural, Proyecto Fortalecimiento-96, grant number LEHIAKORTASUNA INDARTZEA-97/18.MDPI2021202120212021info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/52477reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoIngléshttps://www.mdpi.com/1420-3049/26/13/3783info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/3.0/es/© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).oai:addi.ehu.eus:10810/524772026-06-18T09:23:17Z
dc.title.none.fl_str_mv Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
title Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
spellingShingle Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
Egüés Artola, Itziar
ultrasound
optimization
apple pomace
antioxidant capacity
title_short Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
title_full Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
title_fullStr Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
title_full_unstemmed Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
title_sort Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace
dc.creator.none.fl_str_mv Egüés Artola, Itziar
Hernández Ramos, Fabio
Rivilla de la Cruz, Iván
Labidi Bouchrika, Jalel
author Egüés Artola, Itziar
author_facet Egüés Artola, Itziar
Hernández Ramos, Fabio
Rivilla de la Cruz, Iván
Labidi Bouchrika, Jalel
author_role author
author2 Hernández Ramos, Fabio
Rivilla de la Cruz, Iván
Labidi Bouchrika, Jalel
author2_role author
author
author
dc.subject.none.fl_str_mv ultrasound
optimization
apple pomace
antioxidant capacity
topic ultrasound
optimization
apple pomace
antioxidant capacity
description In the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their influence on extraction yield and characteristics of the extracted samples (total phenolic compounds, flavonoid content and antioxidant capacity) are presented. The elaborated experimental design and the analysis of Pareto and response surface diagrams allowed us to determine the optimal extraction conditions. The conditions that allow the maximum extraction of phenolic compounds were found at 20 min, 90 °C and 50% ultrasound amplitude. Nevertheless, at these conditions, the antioxidant capacity measured by DPPH decreased in the extracted samples.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/52477
url http://hdl.handle.net/10810/52477
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/1420-3049/26/13/3783
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/3.0/es/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869418546805604352
score 15.228081

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