Ultrasound-Assisted Extraction of Apple Pomace: Statistical Optimization and Antioxidant Activity Evaluation

Area of Science:

• Food Science
• Biochemistry
• Chemical Engineering

Background:

• Apple pomace is an underutilized byproduct rich in bioactive compounds.
• Extraction methods significantly impact the quality and yield of apple pomace extracts.
• Stabilization and extraction techniques require optimization for maximizing bioactive compound recovery.

Purpose of the Study:

• To identify the most effective stabilization method for apple pomace.
• To determine optimal conditions for ultrasound-assisted extraction (UAE) of total phenolic compounds (TPC).
• To maximize the extraction yield and antioxidant activity of phenolic compounds from apple pomace.

Main Methods:

• Optimization of ultrasound-assisted extraction (UAE) using experimental design.
• Varied parameters: extraction temperature, time, ethanol concentration, and solvent ratio.
• Quantified total phenolic content (TPC) using the Folin-Ciocalteu method.
• Assessed antioxidant activity via the DPPH assay.

Main Results:

• Maximal TPC extraction achieved at 45°C, 90 min, 50% ethanol, and an 8 g raw material-to-solvent ratio.
• Yielded 8.207 mg GAE/mL total phenolic content.
• Achieved 88.09% DPPH inhibition, indicating high antioxidant activity.

Conclusions:

• Optimized UAE parameters significantly enhance the extraction of TPC from apple pomace.
• Identified conditions provide a basis for industrial-scale extraction of valuable bioactive compounds.
• Highlights the potential of apple pomace as a sustainable source of antioxidants.