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

Konstantinos Papoutsis, Penta Pristijono, John B. Golding, Costas E. Stathopoulos, Michael C. Bowyer, Christopher J. Scarlett, Quan V. Vuong

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Abstract

The aim of this study was to optimize 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 oC, 15 min, and a sample-to-solvent ratio of 1:100 g/ml. 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.
Original languageEnglish
Pages (from-to)2009-2018
Number of pages10
JournalInternational Journal of Food Science and Technology
Volume51
Issue number9
Early online date17 Jul 2016
DOIs
Publication statusPublished - 21 Aug 2016

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    Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2016). Optimization of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace. International Journal of Food Science and Technology, 51(9), 2009-2018. https://doi.org/10.1111/ijfs.13168