Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

Abstract

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 degrees C, 15min and a sample-to-solvent ratio of 1:100gmL(-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.

Keywords

Antioxidants; flavonoids; phenols; response surface methodology

Published in

International Journal of Food Science and Technology
2016, volume: 51, number: 9, pages: 2009-2018
Publisher: WILEY

SLU Authors

• Papoutsis, Konstantinos

  • University of Newcastle

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1111/ijfs.13168

Permanent link to this page (URI)

https://res.slu.se/id/publ/131926