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10.3390/foods10051120
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Article

Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products

by
María del Carmen Razola-Díaz
1,
Eduardo Jesús Guerra-Hernández
1,
Celia Rodríguez-Pérez
2,3,4,
Ana María Gómez-Caravaca
3,5,
Belén García-Villanova
1 and
Vito Verardo
1,3,*
1
Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18011 Granada, Spain
2
Department of Nutrition and Food Science, University of Granada, C/ Santander, 52005 Melilla, Spain
3
Biomedical Research Centre, Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain
4
Instituto de Investigación Biosanitaria ibs.GRANADA, 18071 Granada, Spain
5
Department of Analytical Chemistry, University of Granada, Avda Fuentenueva, 18071 Granada, Spain
*
Author to whom correspondence should be addressed.
Foods 2021, 10(5), 1120; https://doi.org/10.3390/foods10051120
Submission received: 20 April 2021 / Revised: 6 May 2021 / Accepted: 13 May 2021 / Published: 18 May 2021
(This article belongs to the Special Issue Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020))
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Abstract

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.
Keywords: Box–Behnken design; phenolic compounds; antioxidant activity; orange peel; sonotrode ultrasound-assisted extraction; HPLC-MS Box–Behnken design; phenolic compounds; antioxidant activity; orange peel; sonotrode ultrasound-assisted extraction; HPLC-MS

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MDPI and ACS Style

Razola-Díaz, M.d.C.; Guerra-Hernández, E.J.; Rodríguez-Pérez, C.; Gómez-Caravaca, A.M.; García-Villanova, B.; Verardo, V. Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods 2021, 10, 1120. https://doi.org/10.3390/foods10051120

AMA Style

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; 10(5):1120. https://doi.org/10.3390/foods10051120

Chicago/Turabian Style

Razola-Díaz, María del Carmen, Eduardo Jesús Guerra-Hernández, Celia Rodríguez-Pérez, Ana María Gómez-Caravaca, Belén García-Villanova, and Vito Verardo. 2021. "Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products" Foods 10, no. 5: 1120. https://doi.org/10.3390/foods10051120

APA Style

Razola-Díaz, M. d. C., Guerra-Hernández, E. J., Rodríguez-Pérez, C., Gómez-Caravaca, A. M., García-Villanova, B., & Verardo, V. (2021). Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods, 10(5), 1120. https://doi.org/10.3390/foods10051120

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