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Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology

التفاصيل البيبلوغرافية
العنوان: Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology
المؤلفون: Mai Nguyen Tram Anh, Pham Van Hung, Nguyen Thi Lan Phi
المصدر: Journal of Food Quality, Vol 2021 (2021)
بيانات النشر: Wiley, 2021.
سنة النشر: 2021
المجموعة: LCC:Nutrition. Foods and food supply
مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641
الوصف: Pomelo (Citrus maxima (Burm.) Merrill) peel, which has been considered as a byproduct, is a potential source of flavonoids. In this study, the extraction conditions of total flavonoids from peels of Da Xanh pomelo were optimized using the response surface methodology with the Box–Behnken design. The combination of two novel extraction methods, including enzyme-assisted and ultrasound-assisted extractions, was used for the optimization. The results indicated that the optimal extraction condition was a liquid-to-solid ratio of 142.99 mL/g, enzyme concentration of 3.45%, and the time of 65.23 min for incubation and of 69.26 min for sonication treatment. Total phenolic and total flavonoid contents of the pomelo peel extracts, under optimal condition of the combined method (16.79 mg GAE/g and 10.69 mg RE/g, respectively), were significantly higher than those of the conventional method (6.58 mg GAE/g and 2.42 mg RE/g, respectively). The naringin and hesperidin contents of extracts under optimal condition increased by 5.70% and 1.20%, respectively, compared to the extracts under the conventional method.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 0146-9428
1745-4557
Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557
DOI: 10.1155/2021/6666381
URL الوصول: https://doaj.org/article/6f36baf46359440aa098e399f99fa1bb
رقم الأكسشن: edsdoj.6f36baf46359440aa098e399f99fa1bb
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:01469428
17454557
DOI:10.1155/2021/6666381