Optimization of Ultrasonic Extraction Parameters for Polyphenolic-Rich Extract from Peanut Shells and Its Application...

Area of Science:

• Agricultural Chemistry
• Food Science
• Biotechnology

Background:

• Peanut shells are an agricultural byproduct often discarded.
• Polyphenolic compounds possess antioxidant properties beneficial for health.
• Valorizing agro-waste like peanut shells can lead to sustainable product development.

Purpose of the Study:

• To optimize ultrasonic extraction parameters for polyphenols from peanut shells.
• To assess the feasibility of incorporating peanut shell polyphenol extract into functional yogurt.

Main Methods:

• Ultrasonic extraction optimized using response surface methodology (RSM) with a central composite design.
• Key parameters: ethanol concentration, particle size, and extraction time.
• Yogurt fortification with optimized extract and subsequent physicochemical analysis.

Main Results:

• Optimal extraction achieved with 70% ethanol, 300 μm particle size, and 53 min, yielding 9.05% extraction yield and 95.15 mg GAE/g total polyphenols.
• Fortified yogurt showed improved water-holding capacity and reduced syneresis.
• No significant adverse changes in pH or titratable acidity in functional yogurt.

Conclusions:

• Peanut shells are a viable source for high-yield polyphenol extraction.
• Optimized peanut shell extract can be effectively used to create functional yogurt with enhanced properties.
• This research supports the valorization of agricultural byproducts for functional food development.