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Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: influence of temperature, frequency and operation mode
Author(s) -
Machado Ana Paula Da Fonseca,
Sumere Beatriz Rocchetti,
Mekaru Carolina,
Martinez Julian,
Bezerra Rosângela Maria Neves,
Rostagno Mauricio Ariel
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14194
Subject(s) - extraction (chemistry) , polyphenol , antioxidant , chemistry , yield (engineering) , pulse (music) , chromatography , antioxidant capacity , ultrasound , analytical chemistry (journal) , materials science , organic chemistry , metallurgy , acoustics , physics , detector , electrical engineering , engineering
Summary The objective of this research was to investigate the effects of temperature (40–70 °C), frequency (37 and 80 kH z) and ultrasonic operation mode (normal, pulse and sweep), and their interactions on the recovery of phenolic compounds and antioxidants present in pomegranate peel using ultrasound‐assisted extraction. The content of individual phenolic compounds, total phenolic compounds ( TPC ), antioxidant capacity ( AC ) and total extract yield ( X 0 ) were analysed. Significant effects were observed between some sources of variation in recovery of individual compounds at TPC and X 0 , and no significant effect was observed for AC . The process and conditions studied shown to be interesting to extract antioxidants, since a high antioxidant capacity was verified in the extracts. Temperatures around 50–60 °C, using 37 kH z frequency, and normal or pulse modes were the conditions that provided better yields of phenolic compounds and X 0 . Regarding AC , the best condition observed was at 70 °C, 80 kH z frequency and continuous mode.