Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology
Pomelo (Citrus maxima (Burm.) Merrill) peel, which has been considered as a byproduct, is a potential source of flavonoids. In this study, the extraction conditions of total flavonoids from peels of Da Xanh pomelo were optimized using the response surface methodology with the Box–Behnken design. The...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/6666381 |
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| author | Mai Nguyen Tram Anh Pham Van Hung Nguyen Thi Lan Phi |
| author_facet | Mai Nguyen Tram Anh Pham Van Hung Nguyen Thi Lan Phi |
| author_sort | Mai Nguyen Tram Anh |
| collection | DOAJ |
| description | Pomelo (Citrus maxima (Burm.) Merrill) peel, which has been considered as a byproduct, is a potential source of flavonoids. In this study, the extraction conditions of total flavonoids from peels of Da Xanh pomelo were optimized using the response surface methodology with the Box–Behnken design. The combination of two novel extraction methods, including enzyme-assisted and ultrasound-assisted extractions, was used for the optimization. The results indicated that the optimal extraction condition was a liquid-to-solid ratio of 142.99 mL/g, enzyme concentration of 3.45%, and the time of 65.23 min for incubation and of 69.26 min for sonication treatment. Total phenolic and total flavonoid contents of the pomelo peel extracts, under optimal condition of the combined method (16.79 mg GAE/g and 10.69 mg RE/g, respectively), were significantly higher than those of the conventional method (6.58 mg GAE/g and 2.42 mg RE/g, respectively). The naringin and hesperidin contents of extracts under optimal condition increased by 5.70% and 1.20%, respectively, compared to the extracts under the conventional method. |
| format | Article |
| id | doaj-art-6f36baf46359440aa098e399f99fa1bb |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-6f36baf46359440aa098e399f99fa1bb2025-02-03T06:46:43ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/66663816666381Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface MethodologyMai Nguyen Tram Anh0Pham Van Hung1Nguyen Thi Lan Phi2Department of Food Technology, International University in Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh, VietnamDepartment of Food Technology, International University in Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh, VietnamVietnam National University in Ho Chi Minh City, Ho Chi Minh, VietnamPomelo (Citrus maxima (Burm.) Merrill) peel, which has been considered as a byproduct, is a potential source of flavonoids. In this study, the extraction conditions of total flavonoids from peels of Da Xanh pomelo were optimized using the response surface methodology with the Box–Behnken design. The combination of two novel extraction methods, including enzyme-assisted and ultrasound-assisted extractions, was used for the optimization. The results indicated that the optimal extraction condition was a liquid-to-solid ratio of 142.99 mL/g, enzyme concentration of 3.45%, and the time of 65.23 min for incubation and of 69.26 min for sonication treatment. Total phenolic and total flavonoid contents of the pomelo peel extracts, under optimal condition of the combined method (16.79 mg GAE/g and 10.69 mg RE/g, respectively), were significantly higher than those of the conventional method (6.58 mg GAE/g and 2.42 mg RE/g, respectively). The naringin and hesperidin contents of extracts under optimal condition increased by 5.70% and 1.20%, respectively, compared to the extracts under the conventional method.http://dx.doi.org/10.1155/2021/6666381 |
| spellingShingle | Mai Nguyen Tram Anh Pham Van Hung Nguyen Thi Lan Phi Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology Journal of Food Quality |
| title | Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology |
| title_full | Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology |
| title_fullStr | Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology |
| title_full_unstemmed | Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology |
| title_short | Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology |
| title_sort | optimized conditions for flavonoid extraction from pomelo peel byproducts under enzyme and ultrasound assisted extraction using response surface methodology |
| url | http://dx.doi.org/10.1155/2021/6666381 |
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