TY - JOUR
T1 - Valorization of hazelnut shells into natural antioxidants by ultrasound-assisted extraction
T2 - Process optimization and phenolic composition identification
AU - Yuan, Bo
AU - Lu, Mei
AU - Eskridge, Kent M.
AU - Hanna, Milford A.
N1 - Publisher Copyright:
© 2018 Wiley Periodicals, Inc.
PY - 2018/8
Y1 - 2018/8
N2 - The objectives of this study were to optimize the ultrasound-assisted extraction for phenolic compounds from hazelnut shells and to quantify the individual phenolics. A central composite design was used to optimize extraction time, acetone concentration, and solid to liquid ratio (S/L), for the maximal yield of phenolic compounds and antioxidant capacities. The optimal conditions were 4.0 hr extraction time, 61% acetone, and 10 g/L S/L for the maximal total phenolic content (TPC, 11.23 mg gallic acid equivalents/g shell); 3.7 hr, 60.5% acetone, and 12.9 g/L for the highest ferric reducing antioxidant power (FRAP, 106.3 µmol Trolox equivalents/g shell); and 4.7 hr, 58.3% acetone, and 10 g/L for the highest DPPH radical scavenging capacity (DRSC, 101.83 µmol Trolox equivalents/g shell). Catechin, epicatechin gallate, and gallic acid were the most abundant phenolic compounds in the hazelnut shells. Ultrasound could be a good tool for accelerated recovery of polyphenols from hazelnut shells. Practical applications: There has been an increasing production and application of hazelnuts globally. As the main byproduct of hazelnut industry, hazelnut hard shells are a good source of high value polyphenols. The optimized process presented here will allow a better understanding in the extraction of polyphenols from hazelnut shells. The results of this study are expected to improve the extraction efficiency of phenolic compounds and to help with the development of industrial extraction processes of natural antioxidants from hazelnut shells and other hard shells of tree nuts.
AB - The objectives of this study were to optimize the ultrasound-assisted extraction for phenolic compounds from hazelnut shells and to quantify the individual phenolics. A central composite design was used to optimize extraction time, acetone concentration, and solid to liquid ratio (S/L), for the maximal yield of phenolic compounds and antioxidant capacities. The optimal conditions were 4.0 hr extraction time, 61% acetone, and 10 g/L S/L for the maximal total phenolic content (TPC, 11.23 mg gallic acid equivalents/g shell); 3.7 hr, 60.5% acetone, and 12.9 g/L for the highest ferric reducing antioxidant power (FRAP, 106.3 µmol Trolox equivalents/g shell); and 4.7 hr, 58.3% acetone, and 10 g/L for the highest DPPH radical scavenging capacity (DRSC, 101.83 µmol Trolox equivalents/g shell). Catechin, epicatechin gallate, and gallic acid were the most abundant phenolic compounds in the hazelnut shells. Ultrasound could be a good tool for accelerated recovery of polyphenols from hazelnut shells. Practical applications: There has been an increasing production and application of hazelnuts globally. As the main byproduct of hazelnut industry, hazelnut hard shells are a good source of high value polyphenols. The optimized process presented here will allow a better understanding in the extraction of polyphenols from hazelnut shells. The results of this study are expected to improve the extraction efficiency of phenolic compounds and to help with the development of industrial extraction processes of natural antioxidants from hazelnut shells and other hard shells of tree nuts.
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U2 - 10.1111/jfpe.12692
DO - 10.1111/jfpe.12692
M3 - Article
AN - SCOPUS:85044733959
VL - 41
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
SN - 0145-8876
IS - 5
M1 - e12692
ER -