Intensification of phenolic extraction from yellow European plums by use of conventional, microwave-, and ultrasound-assisted extraction

ABSTRACT

In this study, microwave and ultrasound extraction were selected as process intensification tools to intensify the conventional heat reflux extraction process. Process efficiency was evaluated based on total phenolic content (ascorbic acid, neochlorogenic acid, and chlorogenic acid), scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric (Fe³⁺) free radicals, and process intensification principles and domains. Highest phenolic content and antioxidant activity were achieved using microwave extraction followed by heat reflux and ultrasound extraction. Microwave extraction was selected via decision matrix as a suitable process intensification approach based on results and its ability to satisfy process intensification principles.

KEYWORDS:

• Process intensification
• extraction
• microwave-assisted extraction (MAE)
• ultrasound-assisted extraction (UAE)

Acknowledgments

The authors would like to thank OMAFRA for a research grant through OMAFRA-UofG program to Dr. Subramanian and the support of Ontario Tender Fruit Marketing Board (OTFMB) and Niagara Peninsula Fruit and Vegetable Grower’s Association (NPFVGA).

Supplementary material

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Additional information

Funding

This work was supported by the Ontario Ministry of Agriculture, Food and Rural Affairs.