Hamed Fooladi - M.Sc. student, Department of Food Science and Technology, Sabzevar Islamic Azad University Sabzevar, Iran
Seyyed Ali Mortazavi - Department of Food Science and Technology, Faculty of Agriculture,Ferdowsi University of Mashhad, Iran
Ahmad Rajaei - Department of Food Science and Technology, Faculty Agriculture, Shahrood University of Technology, Shahrood, Iran
Amir hossein Elhami Rad - Department of Food Science and Technology, Sabzevar Islamic Azad University Sabzevar, Iran

Ultrasound-assisted extraction method was applied for phenolic compounds extraction from jujube by the simultaneous maximization of the yieldin the total phenolics using the response surface methodology. A Box-Behnken was used to investigate the effects of four independent variables, namely time(20-50 min), temperature (20-50 ˚C), sound intensity (60-100%) and solvent composition (40-80%) on the dependent variables (amount of total phenolic content and antioxidant activity). A second-order polynomial model was used to describe the experimental data regarding the total phenolics. Correlation coefficient (R2) of the model for total phenolic content was 0.98. Optimal conditions for total phenolic content weretemperature 480C, 72% solvent composition, soundintensity 96% and 48 min. In optimal conditions, the  Corresponding author: M.Sc. student, Department of Food Scienceand Technology, Sabzevar Islamic Azad University Sabzevar, Iran.tell: 09155332604, 05118797754. email:hamed _fooladi2002@yahoo.com total phenolic content 15.8 mg gallic acid equivalent /g dry matter was predicted by the model. Under optimized conditions the experimental values agreed with the values predicted by models.

Jujube; phenolic compounds; ultrasoundassisted extraction; response surface methodology