Optimization of ultrasound-assisted extraction conditions for phenolic compounds and antioxidant capacity from Tuckeroo (Cupaniopsis anacardioides) fruit

This study applied ultrasound-assisted extraction (UAE) to effectively extract phenolic compounds and antioxidant properties from the Tuckeroo fruits using Response Surface Methodology (RSM). The results showed that ultrasonic temperature and time, sample to solvent ratio and acetone concentration significantly affected extraction yields of total phenolic compounds (TPC), flavonoids (TFC), proanthocyanidins (TPro), as well as affecting antioxidant capacity. The optimized UAE experimental conditions were recommended to be 50?C, 60 min, 2:100 g/mL, and 60% acetone for any subsequent analysis of the content of phenolic compounds in the Tuckeroo fruits. The modified optimal conditions are recommended to be 40?C, 40 min, 5:100 g/mL, and 50% acetone.