Article ID Journal Published Year Pages File Type
5133075 Food Chemistry 2018 8 Pages PDF
Abstract

•Low power UAE used in extraction of phenolics & hesperidin from mandarin peel.•UAE parameters: extraction temperature, time & power were optimized using RSM.•Temperature, time & power affect yield, total phenolic & hesperidin content.•UAE has higher efficiency of extraction MPE, phenolics & hesperidin than MAE.

Mandarin peel is a good source of phenolic compounds, which can be extracted by the ultrasound-assisted extraction (UAE) method. This research was to optimize the UAE conditions for maximum mandarin peel extract (MPE) relating to the extract yield, total phenolic content and the content of a mandarin peel rich flavonoid, hesperidin, using a response surface method comparing with the maceration extraction (MAE) method. The results showed that the selected factors (temperature, time and power) have a significant influence on the extraction yield, total phenolic content and hesperidin content. The extraction at 48 °C and 56.71 W for 40 min was considered the optimal UAE condition since it provided the maximum yield (26.52%), total phenolic (15,263.32 mg Eq gallic/100 g DW) and hesperidin (6435.53 mg/100 g DW). At the same extraction temperature and time, UAE showed greater extraction efficiency than MAE with 1.77 times higher yield than that of MAE.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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