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Optimization of Ultrasound‐Assisted Extraction of Phenolic Compounds from Areca Husk

Author:
Chen, Weijun, Huang, Yulin, Qi, Jing, Tang, Min, Zheng, Yajun, Zhao, Songlin, Chen, Liangqiu
Source:
Journal of food processing and preservation 2014 v.38 no.1 pp. 90-96
ISSN:
0145-8892
Subject:
Areca, ethanol, gallic acid, hulls, response surface methodology, temperature, ultrasonics
Abstract:
In this paper, a method incorporating ultrasound technology has been developed to extract the phenolic compounds from areca husk. The experiments were carried out according to a three‐variable, five‐level central composite rotatable design, and the parameters of ethanol, extraction temperature and extraction time under optimum ultrasound‐mediated condition were optimized by response surface methodology. The optimum extraction conditions were as follows: ethanol concentration, 41%; extraction temperature, 53C; and extraction time, 38 min. The ethanol concentration was the most significant parameter. Under the above‐mentioned conditions, the experimental total phenolic content extracted from areca husk was 15.37 mg gallic acid equivalents in each gram. PRACTICAL APPLICATIONS: In this manuscript, a method incorporating ultrasound technology has been developed, which can help to extract the phenolic compounds from areca husk.
Agid:
620034