Response Surface Methodology for the Optimization of Flavan-3-ols Extraction from Avocado By-Products via Sonotrode Ultrasound-Assisted Extraction
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Published:2023-07-11
Issue:7
Volume:12
Page:1409
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ISSN:2076-3921
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Container-title:Antioxidants
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language:en
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Short-container-title:Antioxidants
Author:
Razola-Díaz María del Carmen12ORCID, Verardo Vito12ORCID, Guerra-Hernández Eduardo Jesús1ORCID, García-Villanova Ruiz Belén1ORCID, Gómez-Caravaca Ana María23
Affiliation:
1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain 2. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda. del Conocimiento s/n, 18100 Granada, Spain 3. Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda. Fuentenueva s/n, 18071 Granada, Spain
Abstract
Avocado peel and seed are the main by-products of avocado processing and are considered as promising sources of phenolic compounds with biological activities. Thus, this research focuses on the establishment, for the first time, of ultrasound-assisted extraction of flavan-3-ols with high antioxidant activity from avocado peel and seed using a sonotrode. Indeed, 2 Box–Behnken designs were performed for 15 experiments, with each design having three independent factors (ratio ethanol/water (v/v), time (min) and amplitude (%)). In both models, the responses included total procyanidins (flavan-3-ols) measured via HPLC-FLD and antioxidant activity measured via DPPH, ABTS and FRAP. The results showed that applying the sonotrode extraction method could increase flavan-3-ols recovery by 54% and antioxidant activity by 62–76% compared to ultrasound bath technology. Therefore, this technology was demonstrated to be a non-thermal, low time-consuming and scalable method that allowed the recovery of flavan-3-ols from avocado by-products that could be used as functional ingredients.
Subject
Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology
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