AI Article Synopsis
- Ultrasonic-assisted extraction and statistical tools were utilized to optimize the extraction conditions for phenolic compounds from pecan nut shells, focusing on temperature, solid-to-solvent ratio, ethanol concentration, and time.
- The ideal conditions were found to be 60°C for aqueous and 80°C for hydroalcoholic extracts, with a solid-to-solvent ratio of 30 mL·g and extraction times of 35 and 25 minutes, respectively.
- The optimized extraction yielded significant amounts of phenolic compounds (426 mg GAE·g from aqueous and 582 mg GAE·g from hydroalcoholic extracts), and analysis identified 29 phenolic compounds, 24 of which were previously unreported.
Article Abstract
Ultrasonic-assisted extraction combined with statistical tools (factorial design, response surface methodology and kinetics) were used to evaluate the effects of the experimental conditions of temperature, solid-to-solvent ratio, ethanol concentration and time for the extraction of the total phenolic content from pecan nut shells. The optimal conditions for the aqueous and hydroalcoholic extract (with 20% v/v of ethanol) were 60 and 80 °C; solid to solvent ratio of 30 mL·g (for both) and extraction time of 35 and 25 min, respectively. Using these optimize extraction conditions, 426 and 582 mg GAE·g of phenolic compounds, from the aqueous and hydroalcoholic phases respectively, were obtained. In addition, the analysis of the phenolic compounds using the LC-ESI-MS/MS system allowed the identification of 29 phenolic compounds, 24 of which had not been reported in literature for this raw material yet.
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| http://dx.doi.org/10.1016/j.foodres.2018.01.010 | DOI Listing |
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