Optimizing Microwave‐Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

摘要: Microwave-assisted extraction (MAE) of phenolic antioxidants from the pomace Red Delicious and Jonathan apple varieties was optimized using response surface methodology. Optimization parameters included solvent type, microwave power, volume to sample ratio time. Optimum conditions were based on total polyphenol content (TPC) extracts. Antioxidant activities extracts also measured by inhibition percentage (IP) DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical. High-performance liquid chromatography used identify quantify some major phenolics extracted. had highest TPC (15.8 mg GAE/g) obtained under optimum 735 W power 149 s time with 10.3 mL ethanol per gram dry sample. The IP this extract 77.1%. Phloridzin, caffeic acid, chlorogenic acid quercetrin polyphenols identified in MAE found be an effective method extracting antioxidant compounds pomace. Practical Applications Extraction microwave-assisted has significant potential compared traditional methods, as it significantly reduces consumption while generating higher yields. study resulted high concentrations radical-scavenging activity. Optimized independent variety therefore can extended other cultivars. This work opens door for further research feasibility industrial-scale continuous process recovery these valuable pomace. In addition, there is promise value-added a number applications, including extension product shelf life (as alternative synthetic antioxidants), functional food ingredients dietary supplements.