TY - JOUR
T1 - Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace
AU - Papoutsis, Konstantinos
AU - Pristijono, Penta
AU - Golding, John B.
AU - Stathopoulos, Costas E.
AU - Bowyer, Michael C.
AU - Scarlett, Christopher J.
AU - Vuong, Quan V.
N1 - Publisher Copyright:
© 2016 Institute of Food Science and Technology
PY - 2016/9/1
Y1 - 2016/9/1
N2 - The aim of this study was to optimise the aqueous extraction conditions for the recovery of phenolic compounds and antioxidant capacity of lemon pomace using response surface methodology. An experiment based on Box–Behnken design was conducted to analyse the effects of temperature, time and sample-to-water ratio on the extraction of total phenolic compounds, total flavonoids, proanthocyanidins and antioxidant capacity. Sample-to-solvent ratio had a negative effect on all the dependent variables, while extraction temperature and time had a positive effect only on TPC yields and ABTS antioxidant capacity. The optimal extraction conditions were 95 °C, 15 min and a sample-to-solvent ratio of 1:100 g mL−1. Under these conditions, the aqueous extracts had the same content of TPC and TF as well as antioxidant capacity in comparison with those of methanol extracts obtained by sonication. Therefore, these conditions could be applied for further extraction and isolation of phenolic compounds from lemon pomace.
AB - The aim of this study was to optimise the aqueous extraction conditions for the recovery of phenolic compounds and antioxidant capacity of lemon pomace using response surface methodology. An experiment based on Box–Behnken design was conducted to analyse the effects of temperature, time and sample-to-water ratio on the extraction of total phenolic compounds, total flavonoids, proanthocyanidins and antioxidant capacity. Sample-to-solvent ratio had a negative effect on all the dependent variables, while extraction temperature and time had a positive effect only on TPC yields and ABTS antioxidant capacity. The optimal extraction conditions were 95 °C, 15 min and a sample-to-solvent ratio of 1:100 g mL−1. Under these conditions, the aqueous extracts had the same content of TPC and TF as well as antioxidant capacity in comparison with those of methanol extracts obtained by sonication. Therefore, these conditions could be applied for further extraction and isolation of phenolic compounds from lemon pomace.
KW - Antioxidants
KW - flavonoids
KW - phenols
KW - response surface methodology
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U2 - 10.1111/ijfs.13168
DO - 10.1111/ijfs.13168
M3 - Article
AN - SCOPUS:84978401448
SN - 0950-5423
VL - 51
SP - 2009
EP - 2018
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -