Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)

Abstract

Ultrasound has been used to intensify the extraction of phenolic compounds from many agro-food products. However, there is still a lack of understanding on how the ultrasonic energy is influenced by blends of different solvents and how this impacts the extraction process. This work studied the effect of ethanol, acetone and hexane blends on the ultrasonic energy generated during the extraction of phenolic compounds from Mango peel, using an ultrasonic-assisted extraction (UAE) and a conventional solvent extraction (CSE).A simplex centroid mixture design and a special cubic regression model were used to evaluate the total phenolic compounds (TPC), antioxidant activity (AA) and ultrasonic intensity (UI) as a function of the solvents proportions. The greatest TPC was obtained with the ethanol-acetone blend (60-40%) for CSE (205.08 mg GAE/100 g DM) and UAE (1493.01 mg GAE/100 g DM). Likewise, an increase (avg. 630%) was observed in TPC when the ultrasound was applied for all solvents and their blends. The TPC showed a good correlation (R 2 =0.81) with the UD, with higher UD resulting in larger amounts of TPC extracted.Nevertheless, for the ethanol-acetone blend there was a decrease of 14.2% of the AA for the UAE, which could be due to the sonochemical reactions taking place at the high UD achieved for that blend. The results of this work indicate that the solvent composition and use of ultrasound should be carefully selected to achieve the desired extraction objectives.

Ultrasound-Assisted Extraction of Phenolic Compounds from Moroccan Lavandula stoechas L.: Optimization Using Response Surface Methodology

“…is study confirmed that ultrasonic extraction is the most rapid and efficient technique, which allows to significantly increase the rate of phenolic content compared to other methods studied [25]. According to several studies, the quality of the phenolic compounds and the total concentration of polyphenols in several matrices extracted by ultrasound depends on the quantity and the polarity of the solvent used, the ultrasonic intensity [26], the extraction temperature [27], and the extraction time [28]. e aim of this work was to maximize the obtained yield and total phenolic contents from L. stoechas extracted by ultrasound method.…”

Effect of Ultrasound-Assisted Extraction Parameters on Total Polyphenols and Its Antioxidant Activity from Mango Residues (Mangifera indica L. var. Manililla)

“…Maceration is a traditional and simple method that allows for the obtaining of good extraction efficiencies involving long extraction periods (24-72 h) and (assisted by ultrasound) generally increases the extraction of bioactive compounds, which decreases extraction times, as shown by numerous studies of different residues [13,16,28,29]. However, the extraction efficiency depends mainly on process variables such as sonication time, amplitude, solvent type, particle size and extracting material.…”

“…Several studies show that mango peel presents a majority of bioactive compounds rather than kernel and endocarp, attributed to the differences in its composition [4,13,25]. The mango residue's polyphenol compounds are good donors of electrons, generating high antioxidant capacities [32].…”

“…The above causes a sponge effect in the tissues due to the microscopic channels formed that facilitate solvent penetration, promoting the release of the compounds of interest [9,12]. However, the intensity of cavitation and the extraction performance depends on different factors such as ultrasonic power, the physical properties of the solvent [13], the nature of the matrix, extraction time and amplitude, aside from the ultrasonic system design itself [14]. In addition to this, differences have also been reported within the same matrix, since the concentration of bioactive compounds also depends on variety, ripeness, cultivar zone and the pretreatment of the residue sample, among other factors [15].…”

Non-thermal Technologies for Food Processing

“…Ultrasound has been proven to be an intensified extraction process for the extraction of oil from olive fruit, soybean, and flaxseed (46,47). It is also employed for the extraction of bioactives from different parts of plants, fruits, and vegetables (48)(49)(50)(51). Ultrasonic-assisted filtration process is also very effective and is of importance to dairy and beverage industries.…”