Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel

Florina Dranca; Mircea Oroian

doi:10.1016/j.ultsonch.2015.11.008

Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel

Ultrason Sonochem. 2016 Jul:31:637-46. doi: 10.1016/j.ultsonch.2015.11.008. Epub 2015 Nov 6.

Authors

Florina Dranca¹, Mircea Oroian²

Affiliations

¹ Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
² Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania. Electronic address: m.oroian@fia.usv.ro.

PMID: 26701808
DOI: 10.1016/j.ultsonch.2015.11.008

Abstract

The present study describes the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant peel using ultrasonic treatments and methanol and 2-propanol as extraction solvents. The extraction yields were optimized by varying the solvent concentration, ultrasonic frequency, temperature and time of ultrasonic treatment. Box-Behnken design was used to investigate the effect of process variables on the ultrasound-assisted extraction. The results showed that for TPC extraction the optimal condition were obtained with a methanol concentration of 76.6%, 33.88 kHz ultrasonic frequency, a temperature of 69.4 °C and 57.5 min extraction time. For TMA the optimal condition were the following: 54.4% methanol concentration, 37 kHz, 55.1 °C and process time of 44.85 min.

Keywords: Eggplant peel; Optimization; Total monomeric anthocyanin; Total phenolic content; Ultrasound extraction.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / isolation & purification*
Phenols / isolation & purification*
Solanum melongena / chemistry*
Ultrasonics*

Substances

Anthocyanins
Phenols