Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit

Abstract

This article presents an optimized ultrasound-assisted ethanolic extraction (UAEE) and characterization of selected high-value components from Gemlik olive fruit (GOF) harvested from Potohar region of Pakistan. Response surface methodology (RSM), involving central composite design (CCD), was applied to optimize the extraction variables i. e., temperature (25-65 °C), extraction time (15-45 min) and aqueous ethanol concentration (60-90 %) for optimal recovery of bioactives extract, total phenolic contents (TPC) and DPPH free radical scavengers. Under the optimized set of conditions such as 43 °C temperature, 32 min extraction time and 80 % aqueous ethanol, the best extract yield (218.82 mg/g), TPC (19.87 mg GAE/g) and DPPH scavenging activity (63.04 %) were recorded. A quadratic polynomial model was found to be reasonably fitted to the observed results for extract yield (p < 0.0001 and R 2 = 0.9941), TPC (p < 0.0001 and R 2 = 0.9891), and DPPH radical scavenging activity (p < 0.0001 and R 2 = 0.9692). Potent phenolic compounds were identified by GC/MS in GOF extract and considerable amount of essential fatty acids were also detected. The current findings support the use of UAEE as an effective green route for optimized recovery of high-value components from GOF and hence its applications can be extended to functional food and nutra-pharmaceutical developments.

Valuable Nutrients, Aroma Profile, and Functional Bioactives Extracted by Eco-Friendly Extraction Techniques from Wild Olive Fruits (Olea europaea L. var. sylvestris)

“…These findings align with the literature data emphasizing the importance of sonication time and temperature in optimizing phenolic compound extraction from freeze-dried olive fruit material by ultrasonic probe accompanied with a three-step extraction of 20 min at 45 • C [64]. Similarly, Ullah et al [65] appraised optimal extraction conditions to be a 32 min time and 43 • C temperature for the best recovery of TPC and antioxidant potential of Gemlik olive fruit.…”

Optimization of Ultrasound-Assisted Extraction and Characterization of the Phenolic Compounds in Rose Distillation Side Streams Using Spectrophotometric Assays and High-Throughput Analytical Techniques

“…In the present study, ethanol content in the extracting agent and extraction time emerged as the most influential factors of UAE, followed by the quadratic effects of solvent-to-material ratio and US power. Focusing on ethanol content, the increase in the percentage in the water up to 60-70% [30,31] promoted the extraction of less polar phenolic compounds, such as non-polar flavonoids, which are the main group of phenolic molecules in many rose species, especially the edible ones [32]. However, ethanol percentages over 80% thwarted the diffusion of phenolic compound in the solvent [30].…”