ArticlePloS one2016
Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins.
Article in PloS one, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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Who cites it
36 citing papers in PubMed.
- Progress in Low-Impact Processing Technologies to Deliver More Sustainable and Healthy Food Tomorrow.Foods (Basel, Switzerland) · 2025Review
- Ultrasound-Assisted Extraction Optimization and Cultivar Screening for Polyphenol Recovery from Thinned Peach Fruit: A Comprehensive Evaluation of 179 Cultivars.Foods (Basel, Switzerland) · 2025Article
- Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency.Food science of animal resources · 2025Review
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- The Development of a Method for ObtainingPlants (Basel, Switzerland) · 2024Article
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- Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources.Molecules (Basel, Switzerland) · 2023Review
- Article
- Antioxidant activity and total phenolic compounds ofFood science & nutrition · 2023Article
- Ultrasound-Assisted Extraction of Antioxidant Compounds from "Cẩm" Purple Rice Bran for Modulation of Starch Digestion.International journal of food science · 2023Article
- Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.Foods (Basel, Switzerland) · 2022Article
- Antioxidant and Antimicrobial Activities of Thai Edible Plant Extracts Prepared Using Different Extraction Techniques.Molecules (Basel, Switzerland) · 2022Article
- Optimization of ultrasound-assisted extraction of phenolic content & antioxidant activity of hog plum (Heliyon · 2022Article
- Improvement of the Ultrasound-Assisted Extraction of Polyphenols from Welsh Onion (Foods (Basel, Switzerland) · 2022Article
- Attempts to Create Products with Increased Health-Promoting Potential Starting with Pinot Noir Pomace: Investigations on the Process and Its Methods.Foods (Basel, Switzerland) · 2022Article
- Standardization of ultrasound assisted extraction for the recovery of phenolic compounds from mango peels.Journal of food science and technology · 2022Article
- Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity fromMolecules (Basel, Switzerland) · 2022Article
- Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors.Materials (Basel, Switzerland) · 2022Review
- Dry heat and pressure favor bioactive compounds preservation and peptides formation in sorghum [Current research in food science · 2022Article
- Plants Metabolome Study: Emerging Tools and Techniques.Plants (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ultrasound-assisted extraction (UAE) method was used to optimize the extraction of phenolic compounds from pumpkins and peaches. The response surface methodology (RSM) was used to study the effects of three independent variables each with three treatments. They included extraction temperatures (30, 40 and 50°C), ultrasonic power levels (30, 50 and 70%) and extraction times (10, 20 and 30 min). The optimal conditions for extractions of total phenolics from pumpkins were inferred to be a temperature of 41.45°C, a power of 44.60% and a time of 25.67 min. However, an extraction temperature of 40.99°C, power of 56.01% and time of 25.71 min was optimal for recovery of free radical scavenging activity (measured by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) reduction). The optimal conditions for peach extracts were an extraction temperature of 41.53°C, power of 43.99% and time of 27.86 min for total phenolics. However, an extraction temperature of 41.60°C, power of 44.88% and time of 27.49 min was optimal for free radical scavenging activity (judged by from DPPH reduction). Further, the UAE processes were significantly better than solvent extractions without ultrasound. By electron microscopy it was concluded that ultrasonic processing caused damage in cells for all treated samples (pumpkin, peach). However, the FTIR spectra did not show any significant changes in chemical structures caused by either ultrasonic processing or solvent extraction.
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