Optimization of the ultrasonic-assisted extraction process to obtain total phenolic and flavonoid compounds from watermelon (Citrullus lanatus) rind

Tan Phat Vo; Le Ngoc Huong Nguyen; Nguyen Phuc Thien Le; Thanh Phong Mai; Dinh Quan Nguyen

doi:10.1016/j.crfs.2022.09.021

Optimization of the ultrasonic-assisted extraction process to obtain total phenolic and flavonoid compounds from watermelon (Citrullus lanatus) rind

Curr Res Food Sci. 2022 Sep 20:5:2013-2021. doi: 10.1016/j.crfs.2022.09.021. eCollection 2022.

Authors

Tan Phat Vo^{1

2

3}, Le Ngoc Huong Nguyen^{1

2}, Nguyen Phuc Thien Le^{1

2}, Thanh Phong Mai^{1

2}, Dinh Quan Nguyen^{1

2}

Affiliations

¹ Laboratory of Biofuel and Biomass Research, Faculty of Chemical Engineering, Ho Chi Minh University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Viet Nam.
² Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Viet Nam.
³ Biobeau Lab Company, Binh Hung Ward, Binh Chanh District, Ho Chi Minh City, Viet Nam.

Abstract

This context presents the study of ultrasonic-assisted extraction (UAE) to obtain phenolic and flavonoid compounds from watermelon rind powder (WRP). The antioxidant activity of the extracts was investigated using DPPH and ABTS⁺ assays. One-factor experiments were conducted to examine the effect of each factor (solid-to-liquid ratio (SLR), acetone concentration (AC), temperature, and time) on the UAE of WRP. Box-Behnken Design (BDD) model was employed to optimize the UAE conditions based on total phenolic contents (TPC), total flavonoid content (TFC), and their antioxidant activities. The optimal conditions were 1:30.50 SLR, 70.71% AC, 29.78 °C, and 10.65 min extraction time. There were no significant differences between predicted and experimental results (less than 6.0%), recommending a feasible and innovative process of deploying UAE to extract phenolics and flavonoids effectively from watermelon rind.

Keywords: Citrullus lanatus; Optimization; Response surface methodology; Ultrasonic-assisted extraction; Watermelon rind.