Optimization of Microwave-Assisted Extraction of Phenolics From Purple Star Apple (Chrysophyllum cainito L.) Peel by Response Surface Methodology

Published online: 26/01/2026

Các tác giả

Email tác giả liên hệ:

linhvtk@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2026.2027

Từ khóa:

Polyphenols, Antioxidant activity, MAE, Optimal, Box–Behnken design

Tóm tắt

Microwave-assisted extraction (MAE) was applied to extract phenolic compounds from purple star apple (Chrysophyllum cainito L.) peel. Process variables were optimized using response surface methodology based on a Box–Behnken design, considering ethanol concentration, solvent-to-solid ratio, and microwave duration as key factors. Total phenolic content (TPC) and antioxidant capacities, determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, served as response variables. The fitted models showed high significance (R² > 0.99, p < 0.05) and predicted the optimal conditions of 81% ethanol, 26:1 mL/g solvent-to-solid, and 64 s microwave time. Experimental outcomes under these conditions – 168.2 mg gallic acid equivalents (GAE)/g dry weight (dw) for TPC, 243.5 mg ascorbic acid equivalents (AAE)/g dw for DPPH, and 158.4 mg AAE/g dw for FRAP – were in close agreement with predictions. Compared with maceration (12 h and 24 h, 81% ethanol, 26:1 mL/g solvent-to-solid ratio), MAE achieved superior or comparable phenolic yield and antioxidant activity within a much shorter extraction time, confirming its effectiveness as a rapid and sustainable extraction approach for fruit by-products.

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Tiểu sử của Tác giả

Linh Tran Khanh Vu, Ho Chi Minh City University of Technology and Engineering, Vietnam

Linh Tran Khanh Vu received her B.Eng. degree in Food Technology in 2006 and the M.Eng. degree in Food and Beverage Technology in 2008, both from the Ho Chi Minh City University of Technology (HCMUT), VNU-HCM, Vietnam. She subsequently earned her Ph.D. degree in Chemical and Biomolecular Engineering from the National University of Singapore (NUS), Singapore, in 2014. She is currently a lecturer at the Department of Food Technology, Faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Engineering (formerly Ho Chi Minh City University of Technology and Education), Vietnam. Her research interests focus on food biochemistry, bakery and confectionery technology, and the extraction and characterization of bioactive compounds from plant materials. Tel: 0966 955 469.

Email: linhvtk@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-5029-4866

Ngoc Lieu Le, School of Biotechnology, International University, VNU-HCM, Vietnam

Ngoc Lieu Le received her B.Eng. and M.Eng. degrees in Food Technology from Ho Chi Minh City University of Technology (HCMUT), VNU-HCM. She subsequently earned her PhD in Chemical and Biomolecular Engineering from the National University of Singapore (2014) and completed a postdoctoral fellowship at King Abdullah University of Science and Technology, Saudi Arabia (2014–2017). She is currently an associate professor at the Department of Food Technology, International University – Vietnam National University at Ho Chi Minh City. Her research focuses on green technologies for food processing; membrane-based separation; biodegradable films; functional ingredients and bioactive compounds from agricultural produces.

Email: lnlieu@hcmiu.edu.vn. ORCID:  https://orcid.org/0000-0002-4634-7267

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2026-01-26

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[1]
L. T. K. Vu và N. L. Le, “Optimization of Microwave-Assisted Extraction of Phenolics From Purple Star Apple (Chrysophyllum cainito L.) Peel by Response Surface Methodology: Published online: 26/01/2026”, JTE, tháng 1 2026.

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