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. 2015 Nov 17;20(11):20448-59.
doi: 10.3390/molecules201119708.

Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from Sugar Apple (Annona squamosa L.) Peel Using Response Surface Methodology

Gui-Fang Deng  1 , Dong-Ping Xu  2 , Sha Li  3 , Hua-Bin Li  4
Affiliations

Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from Sugar Apple (Annona squamosa L.) Peel Using Response Surface Methodology

Gui-Fang Deng et al. Molecules. .

Abstract

Sugar apple (Annona squamosa L.) is a popular tropical fruit and its peel is a municipal waste. An ultrasound-assisted extraction method was developed for the recovery of natural antioxidants from sugar apple peel. Central composite design was used to optimize solvent concentration (13.2%-46.8%), ultrasonic time (33.2-66.8 min), and temperature (43.2-76.8 °C) for the recovery of natural antioxidants from sugar apple peel. The second-order polynomial models demonstrated a good fit of the quadratic models with the experimental results in respect to total phenolic content (TPC, R²=0.9524, p<0.0001), FRAP (R²=0.9743, p<0.0001), and TEAC (R²=0.9610, p<0.0001) values. The optimal extraction conditions were 20:1 (mL/g) of solvent-to-solid ratio, 32.68% acetone, and 67.23 °C for 42.54 min under ultrasonic irradiation. Under these conditions, the maximal yield of total phenolic content was 26.81 (mg GA/g FW). The experimental results obtained under optimal conditions agreed well with the predicted results. The application of ultrasound markedly decreased extraction time and improved the extraction efficiency, compared with the conventional methods.

Keywords: antioxidant; response surface methodology; sugar apple peel; ultrasound-assisted extraction.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Effects of solvent type, solvent-to-solid ratio, acetone concentration, ultrasonic time, and temperature on the responses. Extraction conditions: (a) 10:1 mL/g, 25 °C, 30 min; (b) 10:1 mL/g, 25 °C and 30 min; (c) 30% acetone, 25 °C, 30 min; (d) 30% acetone, 20:1 mL/g, 30 min; and (e) 30% acetone, 20:1 mL/g, 60 °C.
Figure 2
Figure 2
Response surface plots for the effects of (a) acetone concentration/time; (b) acetone concentration/temperature; and (c) time/temperature on the total phenolic content (TPC).
Figure 3
Figure 3
Response surface plots for the effects of (a) acetone concentration/time; (b) acetone concentration/temperature; and (c) time/temperature on the FRAP values.
Figure 3
Figure 3
Response surface plots for the effects of (a) acetone concentration/time; (b) acetone concentration/temperature; and (c) time/temperature on the FRAP values.
Figure 4
Figure 4
Response surface plots for the effects of (a) acetone concentration/time; (b) acetone concentration/temperature; and (c) time/temperature on the TEAC values.
See this image and copyright information in PMC

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