title: Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel.
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.
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
authors.forename: Florina
authors.initials: F
authors.lastname: Dranca
authors.affiliation: Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania. Electronic address: m.oroian@fia.usv.ro.
authors.forename: Mircea
authors.initials: M
authors.lastname: Oroian
mesh_terms: D000872:Anthocyanins / Q000302:isolation & purification*; D010636:Phenols / Q000302:isolation & purification*; D032323:Solanum melongena / Q000737:chemistry*; D014465:Ultrasonics
chemical_list: D000872:Anthocyanins; D010636:Phenols
keywords: Eggplant peel; Optimization; Total monomeric anthocyanin; Total phenolic content; Ultrasound extraction