Response surface methodology (RSM) was used to optimise the parameters for phenolic extraction from apple pomace using water, extraction time, extraction temperature and pomace to water ratio. The responses from these parameters were evaluated by measuring the total phenolic content and antioxidant activity of extracts. The optimum extraction parameters found in this study were 30 min extraction time, 85°C extraction temperature and 0.05 pomace to water ratio. A verification experiment of these extraction parameters was performed, along with three other corroborative sets of parameters. There was no significant difference between the predicted and actual values, confirming that the predictions using the models obtained through RSM were valid.
ASJC Scopus subject areas
- Food Science
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering