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

• Published in: Current research in food science Vol. 5; pp. 2013 - 2021
• Main Authors: Vo, Tan Phat, Nguyen, Le Ngoc Huong, Le, Nguyen Phuc Thien, Mai, Thanh Phong, Nguyen, Dinh Quan
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-01-2022; Elsevier
• Subjects: Citrullus lanatus; Optimization; Research Paper; Response surface methodology; Ultrasonic-assisted extraction; Watermelon rind; Ultrasonic-assisted extraction; Response surface methodology; Watermelon rind; Citrullus lanatus; Optimization
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2022.09.021

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.
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•Sonication increases the extraction of total phenolic and flavonoid contents.•Sonication increases the antioxidant activity of watermelon rind extracts.•Box-Behnken Design model is used to optimize ultrasonic-assisted extraction conditions.