Optimisation of the extraction of phenolic compounds from apples using response surface methodology.

Abstract

The extraction of phenolic compounds from apples was optimised using response surface methodology (RSM). A Box-Behnken design was conducted to analyse the effects of solvent concentration (methanol or acetone), temperature and time on the extraction of total phenolic content, total flavonoids and antioxidant capacity (FRAP and DPPH). Analysis of the individual phenolics was performed by HPLC in optimal extraction conditions. The optimisation suggested that extraction with 84.5% methanol for 15 min, at 28 °C and extraction with 65% acetone for 20 min, at 10 °C were the best solutions for this combination of variables. RSM was shown to be an adequate approach for modelling the extraction of phenolic compounds from apples. Most of the experiments with acetone solutions extracted more bioactive compounds, and hence they had more antioxidant capacity, however, chlorogenic acid and phloridzin had higher yields (32.4% and 48.4%, respectively) in extraction with methanol.

DOI: 10.1016/j.foodchem.2013.10.086

Cite this paper

@article{Alberti2014OptimisationOT, title={Optimisation of the extraction of phenolic compounds from apples using response surface methodology.}, author={Aline Alberti and Ac{\'a}cio Antonio Ferreira Zielinski and Danianni Marinho Zardo and Ivo Mottin Demiate and Alessandro Nogueira and Luciana Igarashi Mafra}, journal={Food chemistry}, year={2014}, volume={149}, pages={151-8} }