Optimization of ultrasound-assisted extraction (UAE) of phenolic compounds from olive cake

被引：0
作者：
Zohreh Mojerlou
Amirhhossein Elhamirad
机构：
[1] Azad Islamic University of Sabzevar,Department of Food Science and Technology
来源：
Journal of Food Science and Technology | 2018年 / 55卷
关键词：
Olive cake; Ultrasound-assisted extraction; Phenolic compounds; Optimization; Response surface methodology;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The use of ultrasound in ultrasound-assisted extraction (UAE) is one of the main applications of this technology in food industry. This study aimed to optimize UAE conditions for olive cake extract (OCE) through response surface methodology (RSM). The optimal UAE conditions were obtained with extraction temperature of 56 °C, extraction time of 3 min, duty cycle of 0.6 s, and solid to solvent ratio of 3.6%. At the optimum conditions, the total phenolic compounds (TPC) content and antioxidant activity (AA) were measured 4.04 mg/g and 68.9%, respectively. The linear term of temperature had the most effect on TPC content and AA of OCE prepared by UAE. Protocatechuic acid and cinnamic acid were characterized as the highest (19.5%) and lowest (1.6%) phenolic compound measured in OCE extracted by UAE. This research revealed that UAE is an effective method to extract phenolic compounds from olive cake. RSM successfully optimized UAE conditions for OCE.
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页码：977 / 984
页数：7
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