Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from carob pulp (Ceratonia siliqua l.) by using response surface methodology

  • Fairouz Saci Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia
  • Yassine Benchikh Département de Biotechnologie, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (I.N.A.T.A.A.), Université Frères Mentouri
  • Hayette Louaileche Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia
  • Mostapha Bachir Bey Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia
Keywords: optimization, carob pulp, phenolic compounds, antioxidant activity, ultrasonic-assisted extraction, response surface methodology

Abstract

In this study, the ultrasonic-assisted extraction for phenolic compound extraction from the carob pulp (Ceratonia siliqua L.) was applied. The Box-Behnken design and response surface methodology (RSM) were used to study and optimize the effect of processing variables, acetone concentration (60-80%), extraction amplitude (30-100%) and extraction time (10-60 min) on the total phenolic content (TPC) and the antioxidant activity. The optimal values for the TPC yield and for the antioxidant activity were at 59.30% and 61.70% acetone concentration, 85.86% and 90.12% extraction amplitude, and 53.24 min and 56.82 min of extraction time, respectively. The experimental values were in accordance with those predicted by the model, which indicated the suitability of response surface methodology in optimizing the antioxidants extraction from carob pulp by ultrasonic-assisted extraction.

Published
2018-06-15
How to Cite
Saci, Fairouz, Yassine Benchikh, Hayette Louaileche, and Mostapha Bachir Bey. 2018. “Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Carob Pulp (Ceratonia Siliqua L.) by Using Response Surface Methodology”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 42 (1), 26-39. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/1172.
Issue
Vol 42 No 1 (2018)
Section
ORIGINAL ARTICLES

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