Extraction of Polyphenols from Fresh Pomegranate Peel Using Response Surface Methodology

Response surface methodology for optimization of supercritical fluid extraction of orange peel essential oil

Background: Orange peel essential oils were obtained using supercritical fluid extraction. This method is an important high scaling extraction methods that used for extraction of plant and animal extracts. Methodology: The experimental parameters of SFE such as temperature, pressure, and extraction time and modifier volume were optimized using a central composite design after a 24-1fractional ...

Optimization of Pectin Extraction from Passion Fruit Peel using Response Surface Methodology

Pectin from passion fruit peels was extracted using citric acid extraction. The effects of citric acid concentration from 0.05 to 0.21 % (wt/wt), extraction time from 30 to 120 minutes and extraction temperatures from 35 to 85 ̊C on pectin yield and the degree of esterification (DE) were investigated. Using the central composite design (CCD), the optimized pectin yield was 6.44 % and degree of ...

An environment friendly extraction process of polyphenols from apple pomaces using response surface methodology

The aim of this study was evaluate the potential use of low-cost and environment friendly solvents to extract polyphenols from apple wastes for biotechnological application. Apples solid wastes from industrial transformation were used as raw material to produce extracts enriched in antioxidant polyphenols, using a green and environmental friendly solvent in a solid-liquid extraction. The reacti...

Optimization of pectin extraction from pomegranate peels by 1 response surface methodology

Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology.

This study reports the optimised conditions (temperature, ethanol concentration and processing-time) for antioxidant extraction from potato peel (Agria variety) waste. At short extraction times (34 min), optimal yields of phenolic (TP) and flavonoid (Fv) compounds were reached at 89.9°C and ethanol concentrations of 71.2% and 38.6%, respectively. The main phenolic compounds identified in the ex...