Optimization of Process Variables for the Sustainable Extraction of Phenolic Compounds from Chicory and Fennel By-Products

The production of minimally processed vegetables generates large amounts by-products whose concentrations in bioactive compounds is comparable to those the edible part. aim this work was optimization sustainable processes for extraction phenolic from chicory and fennel using water as solvent. results were compared with obtained through a conventional performed 70% ethanol aqueous solution ultrasound-assisted (UAE) microwave-assisted extractions (MAE) established by developing two Box–Behnken designs, respectively, four-factor, three-level design three-factor, design. A quadratic polynomial model useful optimizing both ultrasonic (R2 0.8473 R2 0.9208 fennel) microwave 0.9145 0.7836 well antioxidant activity extract 0.8638 0.9238 treated ultrasounds; 0.9796 0.7486 submitted MAE). UAE conditions able maximize total were: 10 g/100 mL, 55 °C, t: 60 min, 72 W (9.07 mg gallic acid/g dm) 15 45 40 120 (6.64 dm). Concerning MAE, highest applying 7.5 mL; 2 min; 350 (8.23 dm); 3 160 (6.73 Compared solvent extraction, MAE allowed obtainment (a) extracts richer (+48% +34%, respectively), less time (4-fold 90-fold reduction, respectively) (b) fennel, slightly lower amount phenolics (−11.7% −10.5%, but halving or reducing it 60-fold (MAE).