Abstract
In the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their influence on extraction yield and characteristics of the extracted samples (total phenolic compounds, flavonoid content and antioxidant capacity) are presented. The elaborated experimental design and the analysis of Pareto and response surface diagrams allowed us to determine the optimal extraction conditions. The conditions that allow the maximum extraction of phenolic compounds were found at 20 min, 90 °C and 50% ultrasound amplitude. Nevertheless, at these conditions, the antioxidant capacity measured by DPPH decreased in the extracted samples.
Highlights
Waste generation and management is one of the main concerns in the industry
The apple pomace we used demonstrates its suitability for the extraction of biocomponents
The extraction of antioxidants was carried out from apple pomace, using an environmentally friendly technology assisted by ultrasound and water as solvent
Summary
Waste generation and management is one of the main concerns in the industry. The waste generated in the food sector is generally rich in water and organic compounds and these by-products can cause environmental problems. The manufacturers face additional costs for the adequate disposal or treatment of their residues. Food waste could be a potential raw material for the extraction of valuable products. It is cheap and produced in large quantities as by-products. In this aspect, more comprehensive studies about its valorizations could lead to economic and environmental benefits [1]
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