Optimisation of the extraction of phenolic compounds from apples using response surface methodology

Abstract

The extraction of phenolic compounds from apples was optimised using response surface methodology (RSM). A Box-Behnken design was conducted to analyse the effects of solvent concentration (methanol or acetone), temperature and time on the extraction of total phenolic content, total flavonoids and antioxidant capacity (FRAP and DPPH). Analysis of the individual phenolics was performed by HPLC in optimal extraction conditions. The optimisation suggested that extraction with 84.5% methanol for 15 min, at 28 °C and extraction with 65% acetone for 20 min, at 10 °C were the best solutions for this combination of variables. RSM was shown to be an adequate approach for modelling the extraction of phenolic compounds from apples. Most of the experiments with acetone solutions extracted more bioactive compounds, and hence they had more antioxidant capacity, however, chlorogenic acid and phloridzin had higher yields (32.4% and 48.4%, respectively) in extraction with methanol.

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

“…As well as PCA, initially all variables were autoscaled and the models were built. The statistical significance of the equations was examined by ANOVA and goodness-of-fit was evaluated based on the regression coefficients (R 2 ), adjusted R 2 , accuracy factor (AF), and bias factor (BF) (Alberti et al 2014;Patras et al 2009). …”

Stability of 40 phenolic compounds during ultrasound-assisted extractions (UAE)

“…These preliminary temperatures were set with respect to the lowest and highest temperatures that could produce adequate precision by UAE system. A binary solvent of methanol: water was chosen as this normally used for the extraction of phenolics from foods [12][13][14].…”

Grape and Apple Pomaces from Southern Brazil: Valorization of By-Products through Investigation of Their Antioxidant Potential

“…Their ultraviolet (UV) spectra correspond to phenolic families analyzed as flavan-3-ol and dihydrochalcone (280 nm), hydrocinnamic acid (320 nm) and flavonol (350 nm). 32 Farhadi et al 22 studied different cultivars, species and parts of grapes (seed, skin, peel and pulp) and identified other compounds with antioxidant capacities beyond those found in this work, particularly catechin, epicatechin, quercetin and rutin flavonoids. Tournour et al 8 conducted comparative studies of different varieties of Portuguese grapes using different methods of extraction, and their studies have revealed the presence of gallic acid, caffeic acid, syringic acid, catechin and epicatechin, and the major compounds were syringic acid and catechin.…”