Ultrasound-assisted extraction of resveratrol from functional foods: Cookies and jams |
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| Authors: | M.C. Guamá n-Balcá zar,W. Setyaningsih,M. Palma,C.G. Barroso |
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| Affiliation: | 1. Department of Analytical Chemistry, Andalusian Center for Wine Research, Faculty of Sciences, University of Cadiz, Campus de Excelencia Internacional Agroalimentario (CeiA3), Campus del Rio San Pedro, 11510 Puerto Real, Cadiz, Spain;2. Department of Agricultural and Food Sciences, Universidad Técnica Particular de Loja, San Cayetano Alto 1101608, Loja, Ecuador;3. Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, 55281 Yogyakarta, Indonesia |
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| Abstract: | Rapid extraction techniques with ultrasonic systems have been established to extract resveratrol from two functional foods, namely cookies and jams. The ultrasound-assisted extraction (UAE) was optimized using a full factorial design with three variables: solvent composition (10–70% and 30–90% methanol in water for cookies and jams, respectively), solvent-to-solid ratio (10:1–40:1), and ultrasonic probe diameter (2 and 7 mm). The extraction kinetics (5–30 min) were studied to confirm the full recovery of resveratrol from the functional foods. The resveratrol was quantified by Ultrahigh Performance Liquid Chromatography with a Fluorescense Detector (UPLC-FD). |
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| Keywords: | Ultrasound-assisted extraction Resveratrol UPLC-FD Functional foods |
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