Effects of the Ultrasound-Assisted Leaching Process on the Extraction Rate of Phenolic Compounds, Antioxidant Activity, and Extraction Productivity of Freeze-Dried Pomegranate Biowaste Extract

سال انتشار: 1402
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 173

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شناسه ملی سند علمی:

JR_IJCCE-42-12_029

تاریخ نمایه سازی: 17 خرداد 1404

چکیده مقاله:

The Ultrasound-Assisted Leaching Process (UALP) was done through to improve the extraction process and recovery of biophenolic compounds (BPCs) from Dried Pomegranate Biowaste (DPB). In addition, the leaching process was optimized under the operating conditions of temperature (۲۵-۸۵oC), time (۲۰-۶۰ min), and ultrasonic wave amplitude (۰-۱۰۰%) to make the Freeze-Dried Pomegranate Biowaste (FDPB) extract based on the quality indicators of the extraction productivity ratio (TPC/EC۵۰) and Tannin Concentration (TC). Accordingly, the ratio of (TPC/EC۵۰) and the TC value of FDPB increased significantly, under the Conventional Leaching Process (CLP) and operating conditions (۵۵oC and ۶۰ min) to ~۱.۰۴ and ۲۰.۷۸ mg CyaE/[g DM], respectively. However, the mentioned parameter increased to ~۱.۶۵ and ۲۵.۷۷ mg CyaE/[g DM], respectively, after applying the UALP treatment under similar conditions. Furthermore, the HPLC injections of the FDPB extract indicated that the most abundant compounds isolated from the DPB were p-coumaric acid, Gallic acid, Ellagic acid, and Caffeic acid. Besides, the dominant chemical functional groups were identified by Fourier Transform InfraRed (FT-IR) spectroscopy. Generally, the UALP of BPCs from the FDPB extract used less energy than the one extracted using the CLP.

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نویسندگان

Morteza Jamshid Eini

Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Hamid Tavakolipour

Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Rezvan Mousavi Nodoshan

Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, I.R. IRAN

Mohsen Mokhtarian

Department of Food Science and Technology, Roudehen Branch, Islamic Azad University, Roudehen, I.R. IRAN

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