Optimization of Ultrasound-Assisted Extraction of Free Phenolic Compounds and In Vitro Biological Activity from Peach Fruit Using Response Surface Methodology-Reference-Cited by-同舟云学术

Optimization of Ultrasound-Assisted Extraction of Free Phenolic Compounds and In Vitro Biological Activity from Peach Fruit Using Response Surface Methodology

Published:2024-05-18 Issue:10 Volume:14 Page:4286
ISSN:2076-3417
Container-title:Applied Sciences
language:en
Short-container-title:Applied Sciences

Author:

Mihaylova Dasha¹^ORCID,Terziyska Margarita²^ORCID,Desseva Ivelina³^ORCID,Popova Aneta⁴^ORCID,Lante Anna⁵^ORCID

Affiliation:

1. Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria

2. Department of Informatics and Statistics, University of Food Technologies, 4002 Plovdiv, Bulgaria

3. Department of Analytical Chemistry and Physical Chemistry, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria

4. Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria

5. Department of Agronomy, Food, Natural Resources, Animals, and Environment-DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy

Abstract

In this study, the ultrasonic extraction (UAE) of free phenolic compounds and relative biological activities of the Bulgarian peach variety “Filina” was optimized using chemometric techniques (response surface methodology). A Box–Behnken design was used to reveal the variation in the hydro module, temperature, duration, and extractant on the total phenolic content, total flavonoid content, antioxidant potential, and inhibitory activity on each yield. The results revealed that the optimal conditions included a hydro module of 20, a duration of 39.33 min, a temperature of 70 °C, and an extractant of 96.64% to retrieve the highest level of bioactive compounds. The calculated parameters were discovered to be following the projected values.

Funder

Bulgarian National Science Fund

Publisher

MDPI AG

Link

https://www.mdpi.com/2076-3417/14/10/4286/pdf

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