Journal
SEPARATION SCIENCE AND TECHNOLOGY
Volume 55, Issue 17, Pages 3151-3160Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/01496395.2019.1673413
Keywords
Optimization; ultrasound-assisted extraction; RSM; Tuckeroo fruit; phytochemical; antioxidant
Funding
- VIED_TUIT
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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.
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