Abstract
ABSTRACT Our study aimed to optimize carob antioxidant extraction for use in the food, cosmetic, and pharmaceutical industries. Maceration investigated ethanol concentration, extraction temperature, and time, while ultrasound-assisted extraction examined ethanol concentration, ultrasound power, and time. A central composite design with 19 experimental points assessed the influence of variables on total yield, total phenolic content, and antioxidant activity. The results were analyzed to optimize the extraction parameters and enhance the antioxidant extraction from carob. The results of the study show that the best maceration condition for extracting antioxidants from the plant material was found to have a time of 24.38 minutes, an ethanol content of 59.02%, and a temperature of 54.52°C. Similarly, the optimal conditions for ultrasound-assisted extraction were found to be 51.49 minutes, 79.78% sonication power, and 76.12% alcohol. The optimal conditions identified can be used as a starting point for further optimization and scaling up of the extraction process.
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